Chicken Samosa
Ingredients
For the filling
Cooked and shredded chicken - 400-450 gms (measured before cooking & I used boneless chicken breast)
Onion - 2 big, chopped
Green chilli - 3-4, chopped
Chopped ginger - 2 - 2.5 tsp
Turmeric powder - ½ tsp
Pepper powder - ½ tsp
Chicken masala - 2 tsp (refer notes)
Curry leaves
Chopped coriander leaves - 1 tbsp (optional)
Salt
Oil - I used coconut oil
For the covering
Plain flour (maida) - 1.5 cups
Oil - 2 tsp (I used sunflower oil)
Salt
Lukewarm water - ½ - ¾ cup
Oil - for deep frying
Instructions
To make the filling:
Heat oil in a wide pan and add chopped onion. When onion becomes soft and begins to brown (no need to brown completely), add chopped ginger, green chilli and curry leaves. Cook for 2 mins. Add salt, turmeric powder, pepper powder and chicken masala. Cook for 2 mins. Add cooked and shredded chicken. Mix well. Cook for 2-3 mins, till everything is mixed well. Add chopped coriander leaves (if using), mix well and remove from fire. Let it cool.
To make the covering:
Mix together flour, salt and oil. Add lukewarm water gradually and form a smooth dough. Keep it covered with a wet cloth till you are ready to use.
Assembling:
Make small balls of gooseberry size from the dough. Roll each ball into a circle. Cut the circle into 4 quarters. Take 1 quarter, at a time and join the curved edges by pressing together (you can use water to moisten it, if required) to form a corn shape. Put 2 tsp of filling in the cone and cover the cone with the open edge. Seal together the edges nicely and you get a triangle shape.
Repeat the process, till you use the whole filling and dough. Make sure you cover the shaped samosas with wet clothes, while making others.
Heat oil in a deep and wide pan on medium heat. Once the oil is really hot, but not smoking hot, reduce the flame to low-medium and start frying the samosas in batches. Fry till both sides turn golden brown. Drain excess oil on tissue paper.
Serve hot with tomato ketchup, but make sure you dont burn your tongue with piping hot samosas ;)
Notes
I got 40-50 small size samosas from the above qty.
I boiled the chicken with salt and pepper and then shredded it using hands.You can also use beef instead of chicken. You can make the filling one or two days in advance n refrigerate it.
If you dont have readymade chicken masala, you can use a combination of fennel powder and garam masala.
You can store the shaped samosas in fridge for 2 days. You can freeze the samosas and fry them later when required. Once you shape the samosas, place them in a plate lined with parchment or baking paper and freeze. Once it's frozen, you can store it in a ziplock bag. I usually thaw it before frying, but I've seen some people frying it directly from the freezer, but I havent it tried it that way yet.
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