CHICKEN SAMOSA
Homemade samosas are crispy, golden-brown pastries filled with a savory mixture. The pastry shell is typically made from a flour-based dough, rolled thin and shaped into triangles. The filling is usually a spicy blend of potatoes, peas, onions, and aromatic spices like cumin, coriander, and turmeric. Once assembled, the samosas are deep-fried until crispy and served hot. They're perfect for snacking or as appetizers with chutney or yogurt dip
Ingredients:
- For the filling:
- 1 cup cooked and shredded chicken
- 1/2 cup boiled and mashed potatoes
- 1/2 cup boiled green peas
- 1 small onion, finely chopped
- 1 small tomato, finely chopped
- 1 small carrot, finely chopped
- Handful of green beans, finely chopped
- 1 green chili, finely chopped (adjust to taste)
- 1/2 teaspoon turmeric powder
- 1 teaspoon chili powder (adjust to taste)
- 1 teaspoon ginger-garlic paste (or use freshly grated ginger and garlic)
- 1/2 teaspoon coriander powder
- Salt, to taste
- Fresh coriander leaves, chopped
- Oil for cooking
- For the samosa dough:
- 2 cups all-purpose flour (maida)
- 1/4 cup vegetable oil
- Water, as needed
- Salt, a pinch
Instructions:
1. Prepare the Filling:
a. Heat some oil in a pan over medium heat.
b. Add chopped onions and saute until translucent.
c. Add ginger-garlic paste and green chili, saute for a minute until fragrant.
d. Add chopped tomatoes and cook until they soften.
e. Add chopped carrots and beans, and cook for a few minutes until slightly tender.
f. Now, add turmeric powder, chili powder, coriander powder, and salt. Mix well.
g. Add the shredded chicken, boiled peas, and mashed potatoes. Mix everything together and cook for a few more minutes until the filling is well combined and aromatic.
h. Finally, add chopped coriander leaves, mix, and turn off the heat. Let the filling cool completely before using.
2. Prepare the Samosa Dough:
a. In a mixing bowl, combine the all-purpose flour, salt, and vegetable oil.
b. Gradually add water and knead into a firm dough. The dough should not be too soft or too stiff.
c. Cover the dough with a damp cloth and let it rest for at least 30 minutes.
3. Assemble and Fry the Samosas:
a. Divide the rested dough into small lemon-sized balls.
b. Roll out each ball into a thin oval or round shape.
c. Cut the rolled dough in half to form semi-circles.
d. Take one semi-circle, apply water along the straight edge, and form a cone shape by folding and pressing the edges together.
e. Fill the cone with a spoonful of the prepared chicken and vegetable filling.
f. Apply water along the edges of the cone and seal the samosa by pressing the edges together firmly. Repeat with the remaining dough and filling.
g. Heat oil in a deep pan for deep-frying.
h. Once the oil is hot, gently slide in the prepared samosas, a few at a time.
i. Fry on medium heat until the samosas turn golden brown and crispy.
j. Remove the fried samosas using a slotted spoon and drain excess oil on a paper towel.
4. Serve:
Serve the crispy and delicious chicken and vegetable samosas hot with mint chutney, tamarind chutney, or ketchup. Enjoy your homemade samosas as a snack or appetizer!
TIP
1.One important tip for making great homemade samosas is to ensure that the dough is rolled out thinly and evenly. A thin dough ensures that the samosas are crispy when fried, rather than doughy or overly thick. Take your time to roll out the dough uniformly for consistent and delicious results!
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