Crispy and crunchy chicken samosas, none can possibly resist this…
I had a long day today, on my way back home I thought I shouldn’t cook anything tonight. Instead I should dine out or carry out or make my man cook etc etc, so many thoughts I had. After I reached home, I tried to go with my plans and to sit on the couch doing nothing. After a few minutes of resting, I just went into the kitchen to take something. I did spend more time than I needed, I am not sure why I took a few more things out of the pantry and the refrigerator. Nothing happend as I planned, things were out of my control and I came out of the kitchen with these crispy, crunchy and of course delicious chicken samosas. I couldn’t be happier and my man couldn’t be happier.
I literally cannot remember the last time I’d made samosas, I know it doesn’t sound that good when I say this as samosas are such delicious snacks that are very very hard to resist. Whenever, I got the craving for samosas I used to get from a small homely Indian restaurant in my city, they even custom baked the samosas for me. That’s how I succumbed to my cravings. So, today unknowingly I fried some samosas, it was so delicious.
Step By Step Pictures
Warming up the dough
Warmed up dough (Do not cook it well, the sides should still be soft)
Stuffing with chicken
Edges are glued
Fried crunchy Samosas
- Chicken breasts, chopped small- 2 breasts
- Kashmiri red chilly powder- 1 tsp
- Turmeric powder- ⅛ tsp
- Garam masala- ½ tsp
- Fennel powder- 1½ tsp
- Coriander powder- 1 tsp
- Ground pepper- ½ tsp
- Salt- to taste
- Oil- 2 tbsp
- Onions, chopped small- 2, medium
- Ginger-garlic paste- ½ tbsp
- Green chillies, chopped- 1 or 2
- Cilantro, chopped- ¼ cup
- Maida or all-purpose flour- 1 cup
- Salt- 2 pinches
- Water- enough to make a soft dough (add little by little while kneading)
- Egg, beaten- 1 (optional)
- All-purpose flour or maida (mixed with water) paste
- Oil- to deep fry samosas
- In a saucepan, combine the chicken with all the above mentioned ingredients “for cooking chicken”. Cook covered till the chicken has cooked well and turns light brown. Using a wooden spoon, slightly mash the cooked chicken. Keep aside.
- Heat a non-stick pan, add oil, let it turn hot.
- Add, onions chopped small, a few pinches of salt, saute till translucent.
- Add ginger-garlic paste and green chilly, saute till onions turn brown in color.
- Add the cooked chicken to the onions, stir fry for a few minutes.
- Have a taste, add more salt or chilly powder/ground pepper for spice if needed.
- Add cilantro, cook for a minute, remove the pan from the heat, keep aside.
- In a large bowl, combine flour, salt and add water little by little as you knead the dough. Add water till you get a soft and smooth dough. Knead for a few minutes.
- Make small balls out of the kneaded dough.
- Place one of the balls on a wooden board or a clean surface, sprinkle some flour over the dough, using a rolling pin roll the dough to a thin round shape. Repeat with other dough balls.
- Heat a non-stick pan over low heat, place the rolled dough onto the pan, slightly warm up the rolled dough for a few seconds, don’t let it cook. Our intention is not to cook the dough it’s just to warm it up. Remove from the pan.
- Make a paste using 1 tbsp flour and very little water.
- Using a knife, cut the warmed up rolled dough into 2 halves.
- Make a cone shape out of one of the halves, rub the flour paste along the edges of the cone and seal it.
- Add the chicken filling into the cone, don’t over stuff it.
- To close the cone, rub the flour paste on the edges and glue it together.
- In a small bowl, beat an egg really well.
- Using a pastry brush, spread the beaten egg over the unfried samosa dough. This is just optional.
- Heat enough oil to deep fry in a frying pan, place the stuffed dough into the oil. It should be submerged in the oil.
- Fry till the samosas turn golden brown in color.
- Transfer to a kitchen paper towel.
- Seve warm along with tomato ketchup or chilly sauce.
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