Chicken Samosas

Name: Chicken Samosas
Total time: 7200 s
Yield: 3 servings
Cuisine: Kenyan
Ingredients: 2 cups flour; 1 tspn salt; 1 cup water; 250 g minced chicken; Cayenne pepper; Black pepper; Canola oil to fry; Lemon; 3 tbspn mozzarella cheese

Coretta Kai @cook_7700386

Nairobi Kenya

When I began making samosas, I honestly thought it was going to be a simple process. I have eaten samosas for as long as I can remember, watched a couple of friends preparing them and a few youtube tutorials to that.
Well the reality hit me up on the back, that samosas require quite some practice to make them as perfect.

Well, they say math is life, to make this easy. I spent a whooping ten minutes preparing each samosa.
Assuming I prepared twelve samosas which I did, this means I spent 120 minutes. Well that is 2hours 🤔🤔. I will live it at that.

Moving forward, I have a debate whether to prepare samosas once again. I have come up with a strategy lol... If I am to prepare, I have to divide the process in several days. First day make the bags, second day make the pockets and third day stuff and dip fry. I hope it works.

If someone has an easier way to prepare this tinny delicious things I am a willing student.

Coretta Kai @cook_7700386

Nairobi Kenya

If someone has an easier way to prepare this tinny delicious things I am a willing student.

Saved

Ingredients

120 minutes

3 servings

2 cupsflour
1tspn salt
1 cupwater
250 gminced chicken
Cayenne pepper
Black pepper
Canola oil to fry
Lemon
3 tbspnmozzarella cheese

Saved

Steps

120 minutes

1

Start by preparing the dough. Add flour and salt to a bowl, keep adding water slowly as you knead to combine the dough. Once ready let it rest for atlist 20 minutes.
2

Make your stuffing. I used chicken. You can use beef or even vegetables of your choice.
3

Add minced chicken to a sufuria season it with salt, black pepper and cayenne pepper. If you have red pepper and you like your samosas hot. Add it at this point.
4

Allow your chicken to cook on low heat and set aside one ready. I added cheese to my meat to stuck it well together.
5

To prepare the pockets. Divide your rested dough into equal portions portions.
6

Roll the portions to form a chapati like dough. Do that procedure for all the dough portions. To achieve a really good samosa. Ensure you roll out your chapatis to be thin.
7

Layer one chapati on a plate apply some oil on it and dust it with some flour. Layer another chapati apply oil and dust flour. Repeat the process for other thin chapatis. The idea is to avoid them sticking together, the oil and flour usually do that well
8

Take the whole stuck cook it in a flat pan. On one side cook for one minute turn cook other side for one minute too.
9

Set aside and start unstucking. This process can be a little messy. Professionally they shape them round and make pockets from that. It a little difficult to do so I decided to pick each piece one by one and making pocket out of it, I even devised my own pockets..
10

To make the pocket I divided my chapati into half. I made some edible glue by adding flour in bowl and adding some water into it just enough to leave it sticky.
11

Take the half chapati fold it on one end apply some glue.
12

Fold over the other side. The secret it make sure your pocket is well sealed to prevent the stuffed meat from falling over.
13

Repeat the process. Once all pockets are ready. Keep them aside to rest for about 10 minutes.
14

To stuff the samosas. Add just enough chicken into them. Use a knife to push it through to the corners. Be a bit soft to avoid damaging the pockets. Repeat all process. Incase the stuffing chicken ends, you can always freeze the pockets for later.
15

Seal off the opening. Dont leave space where the chicken can leak. This may cause them to burst while frying.
16

Set the sealed ones aside to settle a bit before dip frying.
17

Heat up your oil in a sufuria. Once its ready for frying be sure not to fry too many if you are a beginner
18

Fry untill the samosa is well browned on both sides. Set them aside on a paper towel to drain excess water.
19

After the long labour. Catch some samosa and hot chocolate. Bon appetit