Chicken Samosa Recipe
Today's special recipe is "Chicken Samosa" we are very familiar with Aloo or Potato Samosas but today we are making it with Chicken stuffing. The chicken is cooked and shredded into small pieces, then tossed with onions masala and stuffed inside the dough coating and fried until crispy brown.
Equipment
- Pressure Cooker
- Fork
- Kadhai for Frying
- Mixing Bowl
Ingredients
For Dough
- 2 Cups Maida/All Purpose Flour
- 1/2 tsp Salt
- Water
- Oil
Chicken Stuffing
- 300 grams Boneless Chicken pieces
- 4-5 Nos Onions
- 1 tbsp Grated Ginger
- 1 tbsp Grated Garlic
- 3-4 Nos Green Chillies
- Chopped Curry Leaves
- 1 tbsp Coriander Powder
- 1/2 tbsp Turmeric Powder
- 1/2 tbsp Garam Masala Powder
- Salt as per taste
- Oil for Cooking/Deep Frying
Instructions
- Ingredients
- First of all take a cooker and add chicken pieces, along with the chicken add green chillies turmeric powder, 1/2 tsp grated ginger and 1/2 tsp garlic and salt as per taste
- Just add about 2 tbsp of water and cover the lid and let it whistle for 5-6 times or until cooked wellChicken will release it own water so we are adding very little water to it
- While the chicken is getting cooked lets knead the doughTake a mixing bowl and add All Purpose flour and salt as per taste
- Add water in portion knead the dough, Do not make a sticky dough knead a stiff dough (like we do for Puris)
- Add around 1-2 tbsp of Oil and knead it again for 5 mins
- Grease with some Oil and let it rest for 30 mins , Cover it with a lid or wet cloth
- Check the chicken if its cooked Open the cooker only once the whistles are completely gone
- Chicken is cooked well, Keep it on a high flame and reduce all the water from the chicken
- Now the chicken has absorbed all the water and ready for the shredding
- Transfer the chicken to a plate and shred it using a fork , You may even grind it by pulsing 1-2 time.We need to ensure its not grinded to a fine paste
- The chicken is shredded well , Now lets start with the filling process
- Take a Kadhai and add 1-2 tbsp of Oil and Add the onions and fry them on low-medium flame until the onions are pinkish and translucent
- Add some salt and cook the onions on low flame, We just need to make them moist and translucent.
- The onions are soft and pinkish
- To the onions now add grated Ginger, Grated Garlic and green chillies slit in two and fry them until the raw smell is gone and it becomes aromaticAlso add some chopped curry leaves and fry them together
- Now goes in the dry masalas, Coriander Powder, Garam Masala & Turmeric powder.We are not using red chilly powder in this recipe Fry them together until aromatic
- Then add the shredded chicken and mix it well along with the masala
- Finally add some freshly chopped coriander leaves and mix it together
- Adding around 2 tbsp water to get some moisture in the filling
- The chicken filling is ready now
- Now take the dough and divide it to equal portions (lemon size balls)
- Take each ball and roll it to puri shape, you can make use of Oil for ease of rolling the puri
- Divide the Puri to two equal parts using a cutter or knife
- Keep some chicken filling around 1.5 tbsp on one side and close it from other side as shown and Gently press from all sides
- Do the same for the other piece and fold and press gently
- Using a fork press from all corners
- Heat enough Oil in a Kadhai for Deep Frying, Heat it on a high flame first once hot reduce the flame to lowest before adding the samosas
- Samosa gets crispy very soon , so it wont take longer within 1-2 mins the samosa will change the color to golden brown
- Turn it around after 45 secs to other sides and keep it on low flame
- The Samosas are now ready and we can transfer them to a Tissue paper or paper towel to soak the excess oil
- The hot chicken samosas are ready for your chai time!!
Video
Notes
Ensure the onions quantity is equal to or more than the chicken for the stuffing, this makes the stuffing more moist and tasty.
No chilly powder to be used in the stuffing, The green chillies are the spice makers of this recipe