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.