A delicious and savory chicken samosa recipe perfect for snacks or appetizers.
Ingredients
For the filling
- 500gminced chicken
- 1piecelarge onion, finely chopped
- 2piecegreen chilies, chopped
- 1inginger, grated
- 3clovegarlic, minced
- 1tspcumin seeds
- 1tspgaram masala
- 1tspcoriander powder
- 1/2tspturmeric powder
- Salt, to taste
- Fresh coriander leaves, chopped (optional)
- 2tbspoil
For the dough
- 2cupsall-purpose flour
- 1/2tspsalt
- 4tbspoil or ghee
- Water, as needed
How to make Chicken Samosa
Prepare the Filling
Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
Add chopped onions and sauté until golden brown.
Stir in ginger, garlic, and green chilies; cook for a couple of minutes.
Add the minced chicken, breaking it up with a spoon. Cook until it’s no longer pink.
Stir in the spices: garam masala, coriander powder, turmeric, and salt. Cook until the chicken is fully cooked and the mixture is dry.
Add fresh coriander if using, and mix well. Remove from heat and let it cool.
Prepare the Dough
In a large bowl, mix the flour and salt. Add oil or ghee and rub it into the flour until it resembles breadcrumbs.
Gradually add water, kneading to form a smooth, firm dough. Cover and let it rest for 30 minutes.
Assemble the Samosas
Divide the dough into small balls. Roll each ball into a circle about 6 inches in diameter.
Cut the circle in half to form two semicircles.
Take one semicircle, and form a cone by bringing the straight edges together, sealing the edge with a little water.
Fill the cone with the chicken mixture and seal the open edge by pressing it firmly. Repeat with the remaining dough and filling.
Fry the Samosas
Heat oil in a deep pan over medium heat.
Fry the samosas in batches until golden brown and crispy, about 5-7 minutes.
Remove and drain on paper towels.
Tips & Tricks
Adjust the number of green chilies to your taste preference.
Ensure the filling is dry to prevent the samosas from becoming soggy.
FAQS
How do I make chicken samosas crispy and golden brown?
To achieve crispy and golden brown chicken samosas, ensure that the oil is hot enough before frying. Fry the samosas in batches for about 5-7 minutes until they are golden. Additionally, allowing the dough to rest for 30 minutes helps improve the texture.
What can I substitute for minced chicken in samosas?
If you're looking for a substitute for minced chicken in your samosas, you can use minced turkey, beef, or even a plant-based alternative like lentils or chickpeas for a vegetarian option. Just make sure to adjust the cooking time based on the protein you choose.
How should I store leftover chicken samosas?
To store leftover chicken samosas, let them cool completely, then place them in an airtight container. They can be refrigerated for up to 3 days. For longer storage, consider freezing them. Just make sure to wrap them tightly in plastic wrap and then in aluminum foil before placing them in a freezer bag.
What are some good dipping sauces to serve with chicken samosas?
Chicken samosas pair wonderfully with a variety of dipping sauces. Popular choices include mint chutney, tamarind sauce, or yogurt sauce. These sauces complement the savory flavors of the samosas and add a refreshing touch.
Are chicken samosas suitable for a gluten-free diet?
Traditional chicken samosas are made with all-purpose flour, which is not gluten-free. However, you can make gluten-free samosas by using a gluten-free flour blend for the dough. Just ensure that all other ingredients are also gluten-free.
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Chef Ash
(@muslima123)
Love cooking new dishes Expert in hydrabadi and Arabi food cuisine Love cooking new dishes Expert in hydrabadi and Arabi food cuisine ...
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia