Chicken Samosa

Name: Chicken Samosa
Total time: 1800 s
Yield: 8-serving
Cuisine: Indian
Ingredients: 250 g Chicken (boneless); 2 Onions (finely chopped); 2 - 3 chilies Green (finely chopped); 1 tbsp Ginger garlic paste; 1/2 tsp Turmeric powder; as required Salt; 1/2 tsp Pepper powder; 2 tbsps Corriander leaves (chopped); 1/2 tsp Garam masala powder; 1 cup All purpose flour; as required Water; 1 tsp Ghee; Oil – for deep frying

Femina Sherif @cook_7796263

This is one of my all time favorite snacks. It is quite easy to prepare and super delicious too. Perfect to be had with a cup of hot tea. My mother is an expert in making samosas, and I learnt to make this scrumptious snack from her.
It is a very common snack enjoyed throughout the country. But is prepared in different methods and with different flavors. Here is how it is most popularly prepared in the Malabar side of Kerala. The same procedure could be followed for making mutton samosas or vegetable samosas, by replacing chicken with mutton, or veggies of your choice.

Femina Sherif @cook_7796263

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Ingredients

30 mins

8-serving

250 gChicken (boneless)
2Onions (finely chopped)
2 - 3chilies Green (finely chopped)
1 tbspGinger garlic paste
1/2 tspTurmeric powder
as requiredSalt
1/2 tspPepper powder
2 tbspsCorriander leaves (chopped)
1/2 tspGaram masala powder
1 cupAll purpose flour
as requiredWater
1 tspGhee
Oil – for deep frying

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Steps

30 mins

1

First prepare the filling. Cook chicken with water, 1/4 tsp turmeric and salt. May take about 20-25 minutes in a closed pan.
2

Once cooked, shred them into small pieces.
3

Next heat oil in a pan.
4

Add onion and saute until they turn light pink.
5

Next add ginger garlic paste and green chillies, and saute them until the raw smell goes off.
6

Now add 1/4 tsp turmeric and salt as needed.
7

Add in the cooked chicken pieces. And mix well.
8

Now add pepper powder and check salt. Add salt if necessary.
9

Next add the garam masala powder and corriander leaves and mix well.
10

Cook with lid on for 2-3 minutes. Then remove from heat. Let it cool.
11

Now prepare the dough for the covering. For this, mix together the flour, salt, ghee and water as required. The dough should not be too loose, otherwise it would absorb more oil while frying. It should be firm.
12

Roll out a big and thin (appx 0.1 cm thick) circle, like a big chapathi.
13

Cut into four by drawing 2 criss cross lines (like a plus sign, from one end through the centre till the other end) using a knife.
14

For each of the smaller pieces, bring the two ends of the arc together and press the edges to form a cone shaped pocket.
15

Now fill in 2-3 tsp of the chicken filling and seal off the third side.
16

* You may alternatively use samosa mold instead.
17

Once all the samosas are ready to be fried, heat oil in a kadai and deep fry them. Ensure both the sides turn golden brown by flipping them.
18

Once done, take out and remove excess oil, if any, by placing on tissue paper.