Easy Chicken Samosa Recipe
chicken samosa recipe: Make family easy by making this simple chicken mash! When the dough rests, you can make the filling and prepare the chicken for 40 minutes or less. I made a video that shows you exactly how to write and wrap a samosa how you can make a samosa delicious and crisp every time.
I am not exaggerating when I say that samosa is my preferred snack. The samosa dough alone is not delicious and no matter what you write on the samosas, the result is a great snack. Today I present another samosa recipe that you will love.
In search of my perfect clear and delicious samosa recipe for you, I found Punjabi beef jerky and roast beef samosas.
Chicken Samosa Recipe At Home
Homemade chicken mash is a lot more delicious than store-bought. In my opinion, some of the samosas that are sold in stores or even served in restaurants are desserts that are too fast and the pastries are not delicious or sniff, so not everyone can try this snack. Although this samosa chicken recipe is simple, it does not mean the flavor. I have not used fresh ginger or garlic; I used ginger powder and other powders as well as I did not like the insertion of spices in the samosas. When the samosa filling fills the summer with warm kerosene and wraps the sweetness that is flaky and perfectly shiny in a beautiful golden color, it turns into a delicious snack and add on.
I made a video that shows you how to make chicken samosa filling and how you can pack samosas in easy steps. Follow this guide and you will enjoy samos at all times.
1.How To Make Chicken Samosas
Samosa dough is a simple mixture of flour, oil and water, dried and then formed into crumbs. The ball is back and then the oblong tail is cut in half to create a half moon. Crescent images are blocked and closed.
I obviously have no instructions for shaping beautiful samosas but I’m sure there’s something you can see on YouTube if beauty is important to you.
(Note: I removed the nigella seeds from the dough recipe and replaced the white flour with white flour.)
2. Make The Chicken Samosa Filling
The filling is a tasty mixture of fried onions, ginger, garlic and herbs along with minced meat. You must use 100% willpower to pour it into the samosa dough and not directly into the mouth.
3. Fry The Samosas
wait! Did not run away. Frying is not scary.
Just use a larger tub than you think you need, and preferably a cooking thermometer. I use my pan and fill the oil to 3 ″.
Do not immerse the hot oil too much with food as it may cause the oil to bubble too much and also lower the temperature. Instead, work carefully in cycles so that the samosas do not rub their elbows and everything goes smoothly.
Kankana recommends baking low and slow at 200 ºF for 15 minutes and then a short steak at a higher temperature. This ensures that the pastry crust is completely crisp.
I baked mine personally at approx. 350 ºC for a much shorter time (maybe 6 minutes?) And they were too crunchy on the outside, but the dough was softer (but still cooked) on the inside.
It’s your choice. Patience is not my strong suit.
- For the dough:
- 1 1/2 cups all-purpose flour
- 1/2 tsp salt
- 2 tbsp vegetable oil
- 3/4 cup plus 1 tbsp water
- For the filling:
- 1 tbsp vegetable oil
- 1 medium onion finely chopped
- 1/2 tbsp grated ginger
- 1 tsp grated garlic
- 1 tsp salt divided
- 8 oz minced chicken
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp chili powder
- 1 tsp garam masala
- 1/4 cup frozen green peas
- 2 green chillies chopped (optional)
- To make the dough, mix the flour and salt in a large mixing bowl and then stir in the oil. By adding water we get a dough that can be used little by little. Form the dough into balls and wrap in a damp kitchen towel to rest at room temperature for 30 minutes.
- To make the filling, place in deep, heavy pots on medium-high temperature and add oil. When the oil is hot, add the onion, ginger, garlic and 1/2 teaspoon of salt and mix. Cook for 2 minutes or until onions are soft. Add minced chicken, 1/2 teaspoon salt, cumin, coriander and chili powder. Bring to a boil for 10 minutes, stirring occasionally, sprinkle with garam masala and add frozen beans. Stir and cook for another 5 minutes. Season with salt and add if necessary. Add chopped chilies when using them (the filling is light without).
- To form the samosas, divide the mixture into 6 equal parts and then roll into smooth balls on a well-painted surface. Roll each sphere into a thin, elongated shape, then cut the crescent in half lengthwise with a knife. Take the other half by hand, brush water on the edge and fold it into an open conical shape, pressing the edges to seal. Hold the cone and fill for approx. 2 tablespoons chicken stuffing. Squeeze to close. Let it sit on a cutting board to form a flat bottom. Finish formatting the remaining samosas.
- To fry the samosas, pour the oil into a deep saucepan or Dutch oven to a depth of 3 “over medium heat. When the oil reaches 200 ° F, fry the samosas in portions. Bake until golden yellow for 15 minutes, then heat over high and cook for 5 minutes at a warmer temperature until deep golden brown, remove with a cut spoon and place on a paper towel to empty.