- In a saucepan, combine the chicken, chilli powder, turmeric,garam masala, fennel powder, corinader powder,pepper,salt Cook covered till the chicken has cooked well and turns light brown. Using a wooden spoon, slightly shred the cooked chicken. Keep aside. Heat a non-stick pan, add oil, let oil turn hot. Add, onions chopped small, season with salt, saute till translucent. Add ginger-garlic paste and green chili, saute till onions turn light brown in color. Add the cooked chicken to the onions, stir fry for a few minutes. Add cilantro, cook for a minute, remove the pan from the heat, keep aside. In a large bowl, combine flour, salt and add water little by little as you knead the dough. Add water till you get a soft and smooth dough. Knead for a few minutes. Make balls out of the kneaded dough. Place the dough ball on a wooden board,sprinkle some flour over the dough, using a rolling pin roll the dough to a thin round shape. Place a non-stick pan over low heat, place the flattened dough onto the pan, slightly warm up the flattened dough for a few seconds, don't let it cook. Keep them aside. Make a paste using 2 tbsp flour and with 2½ tbsp water. Using a knife, cut the warmed up flattened dough into 2 equal halves. Make a cone shape out of one of the halves, spread the flour paste along the edges of the cone and seal it. Add the chicken filling into the cone, don't over stuff it. To close the cone, spread the flour paste on the edges and glue it together. Place a frying pan over medium heat. Add enough oil for deep frying. Place the stuffed pastry into the oil. Fry over medium heat till the samosas turn golden brown in color. Serve hot.
Chicken samosa
#myrecipe
By Radha Nelanti
Mar, 24th
515
Servings
4 persons
Cook Time
30 minutes
Ingredients
14
- 16
Ingredients
- Chicken
- Red chilli powder
- Turmeric
- Garam masala
- Fennel seed powder
- Corinader
- Pepper powder
- Salt
- Oil
- Onion
- Ginger garlic paste
- Green chillies
- Maida
- Water
- Egg
- Oil
