Chicken Samosa
Author:
Yummy N Tasty
Posted on,
14, May 2015
8.1 K views.
8
3.5/5 ( 4 votes )
Yields
10-20 servings
Difficulty
-
Prep Time
-
Cooking Time
-
Total Time
50-60 mins
Happy Diwali
Click to find our Diwali Special Recipes.
Ingredients:
For filling:
- Boneless Chicken - 250 Gms
- Onion - 2 Nos, medium sized, finely chopped
- Finely Chopped Ginger - ¾ Tablespoon
- Finely chopped Garlic - 1 Tablespoon
- Finely chopped Green chilies - 2-3 Nos
- Finely chopped Curry leaves - 1 sprig
- Turmeric powder – ½ Teaspoon, divided
- Coriander powder – ½ Teaspoon
- Kashmiri chilli powder - 1 Teaspoon, divided
- Garam Masala - ½ Teaspoon
- Black pepper powder – ¼ Teaspoon
- Fennel powder - ¼ Teaspoon
- Coconut Oil- 2 Tablespoon
- Salt to taste
- Water to cook chicken
- Oil for frying
For Samosa wrapper dough:
- Wheat flour/Atta - 1 ½ cup
- All purpose flour - ½ cup
- Salt - ½ Teaspoon
- Coconut oil - 2 Teaspoon
- Water as needed
Instructions:
Initial Preparation:
- Clean and cut the chicken into small pieces. Wash thoroughly and drain.
- In a pressure cooker, add the chicken, ¼ teaspoon of turmeric powder, ½ teaspoon of Kashmiri chilly powder, ½ teaspoon salt, required amount of water; Mix well and cook until the chicken is done.
- Once the chicken is done, drain well and allow to cool; Once cooled, nicely mince the chicken and set aside(refer notes).
- Now its time to make the samosa wrapper dough; In a large bowl, add the ingredients for 'samosa wrapper dough',knead well and make a soft pliable dough; Set aside for at-least 15 minutes.
Masala Preparation:
- Heat 2 tablespoon coconut oil in a kadai or pan, add the chopped onion and sauté until it starts to brown lightly.
- Now add the chopped ginger, garlic, green chillies, curry leaves, salt and sauté till the raw smell disappears.
- Then lower the flame and add ¼ teaspoon of turmeric powder, ½ teaspoon of Kashmiri chilly powder, Coriander powder, Garam Masala, Black pepper powder, Fennel powder and fry for few seconds.
- Then add the minced chicken; Mix well and fry for another 2 minutes.
- Check for salt at this stage, add if required and mix well. Allow to cool.
Making & Filling Samosa:
- Divide the dough into medium lemon sized balls.
- Roll each ball with a rolling pin into a circular shape(approx about 7-8 inch in diameter). Then cut it into four equal quarters(refer picture #2).
- Take one quarter and make a cone; seal the edges(refer pictures #3, #4).
- Now fill with 1 or 1 ½ tablespoon of chicken masala filling. Then cover the flap and seal completely(refer pictures #5, #6).
- Make the rest of the samosas the same way and set aside.
Frying Samosas:
- In a deep frying pan, heat oil for frying( approx 1 ½ cup). When it is hot, reduce the heat to medium.
- Deep fry 3-4 samosas at a time until golden brown on both sides; Don't forget to flip to both sides regularly. Drain and serve hot.
Notes:
- For mincing, shred the cooked chicken using your hands.
- If you are using chutney/small jar of mixie/food processor; Put the chicken in the jar and rotate it once or two in pulse mode. Please make sure that, it doesn't turn into a chicken paste :)
Yield : Makes about 20-24 samosas
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Chicken Samosa
Author - Yummy N Tasty |
Posted on - 14, May 2015 |
Recipe URL, https://www.yummyntasty.com/recipes/chicken-samosa/ |
Cooking time - 50-60 minutes |
Serving - 10-20 person(s) |
Ingredients :
For filling:
- Boneless Chicken - 250 Gms
- Onion - 2 Nos, medium sized, finely chopped
- Finely Chopped Ginger - ¾ Tablespoon
- Finely chopped Garlic - 1 Tablespoon
- Finely chopped Green chilies - 2-3 Nos
- Finely chopped Curry leaves - 1 sprig
- Turmeric powder – ½ Teaspoon, divided
- Coriander powder – ½ Teaspoon
- Kashmiri chilli powder - 1 Teaspoon, divided
- Garam Masala - ½ Teaspoon
- Black pepper powder – ¼ Teaspoon
- Fennel powder - ¼ Teaspoon
- Coconut Oil- 2 Tablespoon
- Salt to taste
- Water to cook chicken
- Oil for frying
For Samosa wrapper dough:
- Wheat flour/Atta - 1 ½ cup
- All purpose flour - ½ cup
- Salt - ½ Teaspoon
- Coconut oil - 2 Teaspoon
- Water as needed
Instructions :
Initial Preparation:
- Clean and cut the chicken into small pieces. Wash thoroughly and drain.
- In a pressure cooker, add the chicken, ¼ teaspoon of turmeric powder, ½ teaspoon of Kashmiri chilly powder, ½ teaspoon salt, required amount of water; Mix well and cook until the chicken is done.
- Once the chicken is done, drain well and allow to cool; Once cooled, nicely mince the chicken and set aside(refer notes).
- Now its time to make the samosa wrapper dough; In a large bowl, add the ingredients for ‘samosa wrapper dough’,knead well and make a soft pliable dough; Set aside for at-least 15 minutes.
Masala Preparation:
- Heat 2 tablespoon coconut oil in a kadai or pan, add the chopped onion and sauté until it starts to brown lightly.
- Now add the chopped ginger, garlic, green chillies, curry leaves, salt and sauté till the raw smell disappears.
- Then lower the flame and add ¼ teaspoon of turmeric powder, ½ teaspoon of Kashmiri chilly powder, Coriander powder, Garam Masala, Black pepper powder, Fennel powder and fry for few seconds.
- Then add the minced chicken; Mix well and fry for another 2 minutes.
- Check for salt at this stage, add if required and mix well. Allow to cool.
Making & Filling Samosa:
- Divide the dough into medium lemon sized balls.
- Roll each ball with a rolling pin into a circular shape(approx about 7-8 inch in diameter). Then cut it into four equal quarters(refer picture #2).
- Take one quarter and make a cone; seal the edges(refer pictures #3, #4).
- Now fill with 1 or 1 ½ tablespoon of chicken masala filling. Then cover the flap and seal completely(refer pictures #5, #6).
- Make the rest of the samosas the same way and set aside.
Frying Samosas:
- In a deep frying pan, heat oil for frying( approx 1 ½ cup). When it is hot, reduce the heat to medium.
- Deep fry 3-4 samosas at a time until golden brown on both sides; Don’t forget to flip to both sides regularly. Drain and serve hot.
Notes:
- For mincing, shred the cooked chicken using your hands.
- If you are using chutney/small jar of mixie/food processor; Put the chicken in the jar and rotate it once or two in pulse mode. Please make sure that, it doesn’t turn into a chicken paste 🙂
Yield : Makes about 20-24 samosas
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