Chicken Samosa Recipe

Ingredients:

For the Samosa Dough:

• 2 cups all-purpose flour (maida)

• 2 tablespoons oil or ghee

• 1/2 teaspoon salt

• Water (as needed to knead the dough)

For the Chicken Filling:

• 200g chicken mince

• 1 medium onion, finely chopped

• 1 teaspoon ginger-garlic paste

• 2 green chilies, finely chopped (optional)

• 1/2 teaspoon cumin seeds

• 1/2 teaspoon garam masala powder

• 1/2 teaspoon ground coriander

• 1/2 teaspoon turmeric powder

• 1/2 teaspoon red chili powder (adjust to taste)

• 1/2 teaspoon salt (adjust to taste)

• 1/4 teaspoon black pepper powder

• 2 tablespoons fresh coriander leaves, chopped

• 1 tablespoon oil (for cooking filling)

• 1 tablespoon lemon juice (optional)

For Frying:

• Oil for deep frying

Instructions:

1. Prepare the Dough:

• In a large mixing bowl, add the all-purpose flour, salt, and oil or ghee.

• Mix well until the flour resembles breadcrumbs.

• Gradually add water and knead into a firm, smooth dough.

• Cover the dough with a damp cloth and let it rest for 20-30 minutes.

2. Prepare the Chicken Filling:

• Heat 1 tablespoon of oil in a pan over medium heat. Add cumin seeds and let them sizzle.

• Add the finely chopped onions and sauté until they turn translucent.

• Add ginger-garlic paste and cook for another minute.

• Now, add the chicken mince and cook for 5-7 minutes until it is no longer pink and is fully cooked.

• Add green chilies (if using), ground coriander, turmeric powder, red chili powder, garam masala, black pepper, and salt.

• Mix well and cook for another 3-4 minutes to let the spices blend with the chicken.

• Once the chicken is cooked, turn off the heat and stir in the chopped coriander leaves and lemon juice.

• Let the filling cool completely before stuffing the samosas.

3. Assemble the Samosas:

• Divide the dough into small equal balls. Roll each ball into a thin oval shape.

• Cut the oval in half to make two semi-circles.

• Take one semi-circle and fold it into a cone shape, sealing the edge with a little water.

• Fill the cone with 1-2 tablespoons of the chicken filling.

• Seal the top edge by pressing the dough firmly or using a little water to stick the edges together.

4. Fry the Samosas:

• Heat oil in a deep frying pan over medium heat.

• Fry the samosas in batches until they are golden brown and crisp, turning occasionally to ensure even cooking.

• Once done, remove the samosas with a slotted spoon and drain them on paper towels to remove excess oil.

5. Serve:

• Serve the chicken samosas hot with mint chutney, tamarind sauce, or ketchup.

Enjoy these delicious and crispy chicken samosas as a snack or appetizer!