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Preparation Time : 45
Cook Time : 45
Total Time : 90
10 large wonton wrappers
100g chicken mince
2 green chilies finely chopped
1 bunch spring onions
6-8 large garlic cloves
1 tbsp soy sauce
1 tsp onion powder
1 tsp salt or to taste
1 tsp black (or white) pepper powder or to taste
2 tbsp olive oil
1-1/2 to 2 cups oil for deep frying
Cornflour slurry (1 tbsp cornflour : 2 tbsp water)
Wash and drain chicken mince.
Clean spring onions discarding the top layer. Wash and cut the spring onions separating the greens from the white parts.
Mince garlic cloves finely.
Heat oil in non stick skillet. Add garlic, chilies, and white parts of onions. Saute till onions wilt and are soft.
Add soy sauce and stir. Immediately add the chicken mince and saute till chicken changes color.
Add salt, pepper, and onion powder. Stir well. Finally add the dark green parts of onions and stir well. Switch off gas and let the mixture cool down completely.
Cut the wonton wrappers in halves. Apply cornflour slurry around the edges of the wrapper.
Start forming a triangle shape working from the bottom till the top maintaining the triangular pattern.
Separate the whorl from the open end of the wrapper and place a teaspoon of chicken mixture in the cavity formed. Apply cornflour slurry to the the edges again and fold the top open end over to seal it. Similarly prepare the other samosa keeping them covered under a damp towel.
Heat oil in a larger hollow pan. Deep fry the samosas without overcrowding them on medium low flame so that they are cooked inside out.
Remove from pan and transfer them to a plate covered with paper napkins to drain excess oil.
Serve with any chili sweet sauce or Sriracha sauce.
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