Crispy and crunchy chicken samosas, none can possibly resist this…
I had a long day today, on my way back home I thought I shouldn’t cook anything tonight. Instead I should dine out or carry out or make my man cook etc etc, so many thoughts I had. After I reached home, I tried to go with my plans and to sit on the couch doing nothing. After a few minutes of resting, I just went into the kitchen to take something. I did spend more time than I needed, I am not sure why I took a few more things out of the pantry and the refrigerator. Nothing happend as I planned, things were out of my control and I came out of the kitchen with these crispy, crunchy and of course delicious chicken samosas. I couldn’t be happier and my man couldn’t be happier.
I literally cannot remember the last time I’d made samosas, I know it doesn’t sound that good when I say this as samosas are such delicious snacks that are very very hard to resist. Whenever, I got the craving for samosas I used to get from a small homely Indian restaurant in my city, they even custom baked the samosas for me. That’s how I succumbed to my cravings. So, today unknowingly I fried some samosas, it was so delicious.
Chicken Samosa Cooking Video
Step By Step Pictures
Warming up the dough- Do not cook the dough
Stuffing with chicken
Edges are glued
Fried crunchy Samosas
- Chicken breasts, diced small- 2 chicken breasts
- Chili powder- 1½ tsp
- Turmeric powder- ⅛ tsp
- Garam masala- 1 tsp
- Fennel powder- 1 tsp (optional)
- Coriander powder- 2 tsp
- Ground black pepper- ½ tsp
- Salt- 1 tsp
- Oil- 2 tbsp
- Onions, chopped small- 3
- Ginger-garlic paste- 1 tbsp
- Green chilies, chopped- 1 or 2
- Cilantro, chopped- ¼ cup
- Salt- 1 tsp
- Maida or all-purpose flour- 1½ cups (Or use a combination of all purpose flour & wheat flour)
- Salt- ¼ tsp
- Water- ¾ cup (add little by little while kneading)
- Egg, beaten- 1 (optional)
- All-purpose flour or maida - 2 tbsp mixed with 2½ tbsp water
- Oil- to deep fry samosas
- In a saucepan, combine the chicken with all the above mentioned ingredients "for cooking chicken". 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.
- Have a taste, add more salt or chili powder/ground pepper for spice if needed.
- 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. I added ¾ cup water for 1½ cups flour.
- Make 8 balls out of the kneaded dough.
- Place the dough ball on a wooden board or a clean surface, sprinkle some flour over the dough, using a rolling pin roll the dough to a thin round shape. Repeat with other dough balls.
- 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. This is not to cook the dough it's just to warm it up. The warmed flattened dough should be soft, don't let it firm up or turn hard.
- 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.
- In a small bowl, beat the egg well.
- Using a pastry brush, evenly coat the beaten egg over the unfried samosa pastry.
- By coating with egg, samosa will have a beautiful golden color.
- Place a frying pan over medium heat. Add enough oil for deep frying.
- Place the stuffed pastry into the oil. It should be submerged in the oil.
- Fry over medium heat till the samosas turn golden brown in color.
- Do not fry over high heat, the inside of the pastry will be uncooked.
- Transfer to a kitchen paper towel.
- Seve warm along with tomato ketchup or your favorite dipping sauce.
The stuffed unfried dough can be refrigerated for a few days, thaw well before frying.