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.
Chicken Samosa Cooking Video
Step By Step Pictures
Warming up the dough- Do not cook the dough
Stuffing with chicken
Edges are glued
Fried crunchy Samosas
- Chicken breasts, chopped small- 2 breasts
- Chili powder- 1½ tsp
- Turmeric powder- ⅛ tsp
- Garam masala- 1 tsp
- Fennel powder- 1 tsp
- Coriander powder- 2 tsp
- Ground pepper- ½ tsp
- Salt- to taste
- Oil- 2 tbsp
- Onions, chopped small- 3
- Ginger-garlic paste- 1 tbsp
- Green chilies, chopped- 1 or 2
- Cilantro, chopped- ¼ cup
- Salt- to taste
- Maida or all-purpose flour- 1½ cups
- Salt- ¼ tsp
- Water- ¾ cup (add little by little while kneading)
- Egg, beaten- 1 (optional)
- All-purpose flour or maida - 1 tbsp mixed with 1½ tbsp water
- 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 chili, 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 chili 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. I added ¾ cup water for 1½ cups flour.
- Make 8 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. This 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 with 1½ tbsp water.
- Using a knife, cut the warmed up rolled dough into 2 halves.
- Make a cone shape out of one of the halves, spread 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, spread the flour paste on the edges and glue it together.
- In a small bowl, beat an egg 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 chili sauce.
The stuffed unfried dough can be refrigerated for a few days, thaw well before frying.