Monday, September 24, 2012

ChiCken SamoSa



For filling:
  • Boneless chicken – 250 gm
  • Turmeric powder  – 1 Tbspoon

Boil the washed chicken pieces with turmeric powder  and salt with a half cup of water till chicken is properly cooked. 
Drain the water if any, and mince the chicken.
 
  • Cooking oil – 2 Tbspoon
  • Onion - 2
  • Garlic (cut into small pieces) -3
  • Green chilli (finaly diced) -3
  • Mint, coriander & curry leaves (chopped) – 1 Tbs
  • Ginger (cut into small piece) – 1 teaspoon
  • Chicken Masala - 1½ Tbspoon
  • Chilly powder – ½ teaspoon
  • Garam Masala- 1 tbsp
  • Pepper Powder -1/2 Tbsp
  • salt - to taste
  1.  Heat the oil in a frying pan, add onion,green chilli, mint, coriander and curry leaves, ginger and garlic and fry until soft. 
  2. Add all masalas & powders  and salt and mix well. 
  3. Fry for few minutes.  
  4. Add the minced chicken and stir until mixed well. 
  5. Filling is ready.
 [You can adjust the spices level  according to your taste]
 

For the wrapper dough
 
  1. Maida/All purpose flour  - 225gm.
  2. Rava – 2 Tb spoon
  3. Salt – to taste
  4. Cooking oil – 2 Tbspoon
  • Mix flour and salt into a bowl. Make a well into the centre and add the oil and enough warm water to make firm dough.[like Chappathi dough]
  • Press the dough on a flat surface until smooth. 
  • Divide the dough into small balls and roll out the balls to bigger circles.
  • Cut the circle into four equal pieces with a knife. Wet the longer edge with a little water with fingers and form a cone shape around your fingers, sealing the dampened edge.

Fill the cases with  chicken  filling and fold the opened corner to seal the top of the cone so that a triangular shape is made.
 
Deep fry the samosas in hot oil until crisp and brown take out and drain on a paper towel.

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