I have grown up eating these delicious chicken samosas at an eatery in my hometown. The minced chicken loathed with spices, stuffed to the T inside the crispy pastry and served with an orange colour watery tomato sauce remains a pure delight to me. I wanted to recreate the very same size, taste, texture to relish those beauties and Voila! I nailed it 🙂 The recipe that I would like to share with you today is quite simple and ravishing. The pastry is homemade and will only take an hour and a half to be precise to make the samosas if your stuffing is ready. So go ahead and try it yourself. If you love this recipe do try out my chicken tikka and chicken tandgi fry
Chicken Samosas ⎪ How to make chicken samosasCourse: Starters
- For the stuffing
400 g boneless chicken
1 medium size onion finely chopped
A handful of roughly chopped mint
1 tbsp garam masala
1/2 tsp turmeric powder
2 chopped green chillies
salt to taste
1 tbsp ginger garlic paste
oil to fry
1 cup green peas
- For making the pastry
250 g wheat flour
250 g all purpose flour
1 tsp cumin seeds
salt to taste
1 tsp carom seeds
2 tbsps oil
- Sealing Paste
2 big tbsps of all purpose flour
4 tbsps water
Directions for making chicken samosas
- For making the Pastry (also read tips)
- In a large mixing bowl, add flour and salt and mix well. Heat oil in a small pan and wait for the carom seeds and cumin seeds to crackle.
- Pour this hot oil into the flour and knead well to a soft dough.
- Let the dough rest for 30 mins covered under a moist cloth
- Divide the dough into equal size balls
- Now roll out the dough into a flat bread of medium thickness using your rolling pin
- Then roast the flat bread onto a hot a tava for about 5 – 10 secs from both sides.
- Once you finish roasting all the wrappers, cut into equal halves and store in an air- tight container in the fridge until ready to be used.
- For the stuffing
- Clean, wash and boil the chicken with ginger garlic paste, salt and 2 glasses of water until soft and tender. Then shred the chicken with your hands and set aside
- Now in a pan, heat some oil and fry ginger garlic paste and green chillies until the raw smell goes away. Then add in the onions and saute for a while.
- Now add in the green peas. garam masala, salt, turmeric powder and mix well
- Then add in the chicken and saute for a few minutes until all the spices have blended well
- Now throw in somes fresh mint leaves into the mixture and turn off the flame. Allow the stuffing to rest and cool down naturally. ( this way the mint is not overcooked and the chicken smells and tastes aromatic )
- For making the samosas
- Now make a cone of the pati/wrapper with your hand
- Fill in generous amounts of stuffing inside the cone
- Seal the pati/wrapper with maida/all purpose flour paste ( make sure your paste is not runny but of thick consistency as it helps in binding )
- Seal all the samosas and set aside
- Heat oil in a deep bottomed pan and fry the samosas until golden brown from both sides
- Drain on a kitchen absorbant towel and serve hot with tomato sauce
- If the oil is not enough hot while pouring in the flour, the samosas won’t be crispy.
- You can freeze and use the wrappers upto a month. And refrigerate upto a week.
- Do not overcook the flat bread or else the wrappers/pati may break while making the samosas.
- If you want to increase the spice level then you could add in some more green chillies or 1 tsp red chilli powder