How to make chicken samosa at home | step by step recipe

 

Chicken Samosa

Hello friends,
today i am going to make Chicken Samosa Which is very tasty and yummy You can easily make these Chicken Samosa home If you liked this recipe, then do follow to my blog and comment & share

Ingredients for Chicken Samosa:

- Chicken Mince (Keema)- 500 gms
- Samosa Patti (Puff Pastry Sheets)- around 20 (10” x 3” size)
- Onion, fine chopped- 2 medium (150 gms)
- Ginger, fine chopped- 2 tsp
- Garlic, fine chopped- 2 tsp
- Green chillies, fine chopped- 2-3
- Coriander leaves, chopped- 5-6 tbsp

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Spice Powders:

- Turmeric Powder- 1/2 tsp
- Red Chilli Powder- 1 tsp
- Black Pepper Powder- 1 tsp
- Garam Masala Powder- 1/2 tsp

Other Ingredients:

- Tomato Sauce- 2 tbsp
- Refined Oil- 3 tbsp
- Salt- 1 tsp
- Flour paste (2 tbsp flour + 3 tbsp water)

Preparation:

- Wash & drain the Chicken Mince.

- Fine chop the onions, ginger, garlic, green chillies and the coriander leaves.

- Take out the Samosa Patti (Puff Pastry sheets) from the freezer and thaw it for 1 hr before wrapping the samosas.

- Make the flour paste used for sealing, just before making the samosas.

Process:

Chicken filling-

- To make the Chicken filling for the samosa, heat oil in a pan and add the chopped onions.

- Fry on medium heat for 5 mins till light brown.

- Add the chopped ginger and garlic and give a mix.

- Fry for 1-2 mins on medium heat.

- Now add the chicken mince and fry on high heat for 3-4 mins till the colour changes and the water has dried up.

- Add all the spice powders and salt, give a mix and fry on medium heat for around 10 mins till the chicken is tender.

- Add tomato sauce, cook for 2 mins on low heat and then garnish with finely chopped green chillies and coriander leaves.

- Remove it onto a plate and allow it to cool completely before using it as a stuffing for the samosa.

You can use it after it’s cooled or can also make it ahead and keep in the fridge for making samosas later.

Filling the Samosas:

- Fold the Samosa Patti into a cone as  fill it with 1.5 tbsp of chicken filling and push it inside to fill uniformly and give the cone shape. Use a brush or fingers to apply the flour paste at the other end of the wrap, keep folding and seal the samosa.

- Repeat for all the samosas. Set aside on a plate.

Frying the Samosas:

- Heat oil in a flat pan/kadai or skillet till medium hot.

- Drop the samosas one by one (around 5-6) to not crowd the pan.

- Keep turning the samosas to uniformly fry them.

- Fry on medium heat for 8-10 mins till golden in colour.

- Remove from oil and arrange on a plate. Repeat for the balance samosas in batches.

Thanks

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