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Chicken Samosa

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Chicken Samosa

Description

Samosas have a habit of running out just before I get hold of one. I went to this samosa stall near a mosque recently, hoping to lay my hands on the famed chicken samosas. But I was late by a few minutes and they had run out. As if to add insult to injury, the young stall keeper offered me vegetaria...

Cooking Time

Preparation Time :0 Min

Cook Time : 0 Min

Total Time : 0 Min

Ingredients

Serves : 10 serving
  • 1 cup plain flour,
  • 3/4 teaspoon salt,
  • 1 tablespoon ghee (unsaturated butter),
  • 1/3 cup water (lukewarm), (approximately)
  • 2 tablespoons sunflower oil,
  • 1/2 teaspoon cumin seeds,
  • 3 tablespoons finely chopped shallots,
  • 1 teaspoon finely chopped ginger,
  • 1 teaspoon finely chopped green chilies,
  • 2 teaspoons red chili powder,
  • 1 teaspoon coriander powder,  
  • 400 grams minced chicken,
  • 2 tablespoons curd,
  • to taste salt,
  • 3/4 teaspoon garam masala,
  • 3/4 teaspoon pepper powder,
  • 1 teaspoon lemon juice,
  • handful coriander leaves, a
  • sunflower oil

Directions

  • For the pastry
  • Mix together plain flour, salt and ghee. Pour in lukewarm water little by little, mixing well after each addition to form a stiff dough. Cover or place in a ziploc bag and rest the dough for half to one hour.
  • For filling
  • Heat oil in a pan. Add cumin seeds and let them splutter. Saute shallots till they are light brown. Add ginger and green chilies and continue sauteing till fragrant. On low heat, add red chili powder, coriander powder and saute for a couple of minutes. Add minced chicken, salt and cook, stirring every now and then till the chicken is almost cooked. Mix in curd and continue cooking till mixture is almost dry. Adjust seasoning. Mix in garam masala, pepper powder, lemon juice and coriander leaves.
  • To assemble.
  • Divide the dough into 15 equal balls. Keep them covered so they don't dry out.
  • Roll a ball into a circular puri about 10 cm in diameter. Divide the puri in half with a knife. Fold the semi circle along the straight edge and press together to stick. If the dough is too dry, you may need to apply a plain flour paste to stick. Take the folded puri in hand, and place a teaspoon of filling in it. Fold the open end inwards and press well or crimp it to seal the filling within.
  • Repeat with all dough balls.
  • To fry
  • Heat oil in a wok to deep fry over medium flame. Drop in the samosas carefully and fry till golden brown. Remove with slotted spoon, and serve hot with sauce or chutney of choice.
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