CHICKEN SAMOSA
A Samosa, is
a stuffed pastry, is a common snack in South Asia and also in
Central Asia and in the Middle East. It is generally consists of
fried triangular shaped pastry shell with a savory filling of
spiced potatoes, onions, peas, corinder, and sometimes fresh
paneer. There is also some non-vegetarian versions of samosa.
Ingredients:
For the pastry (Shell)
2 cups maida (refined flour)
1/2 tsp salt
4 tbsp oil
Water (to knead)
For the chicken stuffing
2 cups cubed chicken breast
1 onion chopped
2
medium potatoes
3 tsp ginger/garlic paste
3 tsp garam masala
3 tsp cumin seeds
1 tsp red chilli powder
1 tsp turmeric powder
salt to taste
8 tbsp oil
Method:
Pastry
Shift flour and salt into a bowl. Add 4 tbsp oil and rub it with
fingers untill mixture becomes coarse like breadcrumbs. Add some
water and make the dough. Rub it with 1/4 tsp oil and slip it into
a plastic bag. Set aside for 30 minutes.
Stuffing
Mix ginger/garlic paste, garam masala, cumin seeds, red chillic
powder, turmeric powder, salt to taste, with 4 tbsp of oil to make
a paste. Blend the spices with the chicken and marinate it for 2
hours in the refrigerator. Sautae onion in the pan with 4 tbsp of
oil. Add marinated chicken and stir. Cover and cook it for
approximately 20 minutes. Add diced potatoes and cook untill
chicken and potatoes are thoroughly cooked. Set aside to cool.
Making of Samosa
1. Knead the pastry dough again and divide it into balls.
2. Roll this ball out into a 7 inch round.
3. Cut it into half with a sharp, pointed knife.
4. Pick up one half and form a cone making a 1/4 inch wide, overlapping seam.
5. Glue this seam together with a little water.
6. Fill the cone with the stuffing.
7. Close the top of the cone by sticking the open edges together with a little water.
8. Press the top seam down with the prongs of a fork or flute it with your fingers.
9. Samosa is ready to fry.
10. Deep fry the samosa untill they are golden brown and crisp.
11. Serve this with chutney or sauce.
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