Samosas, the beloved pastry pockets filled with a delectable mixture of spiced fillings, are a popular snack across the globe. While the classic vegetable samosa is a favorite, there’s a delightful twist that you might not have tried yet – Chicken Samosas. These crispy, golden parcels are filled with a flavorful chicken mixture that’s sure to tantalize your taste buds. In this blog post, we’ll walk you through the steps to make these delicious Chicken Samosas at home.
Ingredients:
For the Dough:
- 2 cups all-purpose flour
- 4 tablespoons vegetable oil
- A pinch of salt
- Water (for kneading)
For the Chicken Filling:
- 100gm ground chicken
- 1 medium-sized onion, finely chopped
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 green chili, finely chopped (adjust to your spice preference)
- 1/2 cup frozen peas
- 1/2 teaspoon cumin seeds
- 1 teaspoon ground coriander
- 1/2 teaspoon garam masala
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- Salt to taste
- 2 tablespoons vegetable oil
- Fresh coriander leaves, chopped (for garnish)
- Oil (for frying)
Instructions:
1. Prepare the Dough:
- In a mixing bowl, combine the all-purpose flour, salt, and vegetable oil.
- Gradually add water and knead the mixture into a firm, smooth dough.
- Cover the dough with a damp cloth and set it aside to rest while you prepare the filling.
2. Make the Chicken Filling:
- Heat 2 tablespoons of vegetable oil in a pan over medium heat.
- Add the cumin seeds and let them sizzle for a few seconds.
- Add the chopped onions and sauté until they turn translucent.
- Stir in the minced garlic, grated ginger, and chopped green chili. Cook for another couple of minutes until the raw smell disappears.
- Add the ground chicken and cook, breaking it up with a spoon, until it’s no longer pink.
- Mix in the spices: ground coriander, garam masala, turmeric powder, red chili powder, and salt. Cook for a few minutes until the chicken is well-coated with the spices and cooked through.
- Add the frozen peas and cook for an additional 2-3 minutes.
- Remove the mixture from the heat and let it cool.
3. Shape and Fill the Samosas:
- Divide the dough into small lemon-sized balls and roll them into smooth balls.
- Roll each ball into a thin oval or circle, about 6 inches in diameter.
- Cut the circle in half to create two semi-circles.
- Take one semi-circle, brush some water along the straight edge, and fold it into a cone shape, sealing the edges to create a pocket.
- Fill the pocket with a spoonful of the chicken filling, being careful not to overfill.
- Seal the open edge of the pocket by pressing it firmly. Repeat this process for all the samosas.
4. Fry the Samosas:
- Heat oil in a deep pan or skillet for frying.
- Once the oil is hot, carefully slide in the samosas, a few at a time.
- Fry them until they turn golden brown and crispy, turning them occasionally to ensure even cooking.
- Remove the samosas with a slotted spoon and place them on a paper towel-lined plate to drain any excess oil.
5. Serve and Enjoy:
- Chicken Samosas are best enjoyed hot and crispy.
- Serve them with your favorite chutney, such as mint or tamarind, for a burst of flavor.
These homemade Chicken Samosas are the perfect combination of crispy, flaky pastry and flavorful chicken filling. They make for an excellent appetizer, snack, or even a party treat. So, roll up your sleeves, follow these easy steps, and treat yourself to a delightful twist on the classic samosa. Your taste buds will thank you!
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