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.