Monday, February 1, 2010

Chicken Samosas


If you're an Indian food lover, then you can't miss one of India's most popular appetizer : the samosa. It generally consists of a deep fried triangular shaped pastry shell with a savoury vegetable or meat filling.

Today I decided to make chicken samosas as a snack during tea-time and it was a huge success in my house. Follow these simple steps to make a crispy samosa with a delicious and spicy chicken mince stuffing.

Preparation Time : 40 minutes
Makes : 15 Samosas

Ingredients :

for the dough:

2 cups all purpose flour
salt to taste
2 tbsp ghee
11/2 cups water

OR

15 ready pastry sheets (this is what I used for the recipe)
1 egg white beaten lightly


for the stuffing:
500 gms ground chicken
1/2 cup fresh or frozen peas
1 medium onion finely chopped
2 tbsp tomato puree or (1 tomato finely chopped)
2 green chillies finely chopped
1 tbsp ginger garlic paste
5 tbsp fresh coriander leaves finely chopped
1 tbsp patak's curry paste 0r (1 tsp cumin powder & 1 tsp coriander powder)
1 tsp red chilli powder
1 tsp garam masala powder
1/4 tsp turmeric powder
salt to taste
3 tbsp oil

for cooking the samosas:
Plenty of oil to deep fry the samosas

Method:

For making the stuffing:
  • Heat oil in a pan. Add onions and salt and fry till they they are lightly brown.
  • Then add ginger garlic paste, green chillies and cook for 2 minutes
  • Now add the spices (turmeric powder, chilli powder, curry paste, garam masal powder) and stir nicely. Make sure the onions are well coated with the spice mixture.
  • Now add the fresh coriander chopped and the tomato puree and mix well
  • To this add peas and let it cook for a minute or so.
  • If the mixture sticks to the bottom of the pan, then add a little more oil to it.
  • Now add the ground chicken and mix it well with the peas and spice mixture.
  • Leave it to cook on medium heat for about 20 minutes. But, give it a stir after every 5-10 minutes. Spread the meat in the pan, so that it cooks evenly.
  • After 20 minutes, you will see the mince has become slightly brown. Take it away from the heat and let it cool for about 5 minutes.

For the samosa triangles:



  • Look at the video above to make the samosa triangles using pastry sheets
  • Brush 1 beaten egg white over the pastry to seal the edges.
  • Repeat the same procedure with the remaining pastry sheets and stuffing
  • Deep fry the samosa in plenty of oil till they are golden brown on both sides
  • Serve hot with tomato ketchup
If using dough then:
  • In a bowl, sieve the flour and salt together
  • Add the ghee and mix with fingers
  • Knead into a soft dough using water
  • Divide the dough into 8 equal portions
  • Roll in each round into 150 mm (6") diameter chapattis.
  • Divide each chapatti into 2 halves
  • Make a cone from each part and stuff with samosa filling
  • Seal the edges carefully using a little water
  • Repeat with the remaining chapattis and stuffing
  • Deep fry in hot oil till golden brown in color
  • Serve hot with tomato ketchup.

2 comments:

  1. looks nice...will give it a try some day!

    ReplyDelete
  2. Thanks. Please let me know how it turns out

    ReplyDelete