Chicken Samosa Recipe

Chicken Samosa

Samosas are a classic Pakistani street food but are also incredibly popular at home. The traditional ones are usually filled with lamb mince, but there are many vegetarian variations as well. This recipe is for a shredded chicken filling that is really light but flavorful at the same time.

Crispy, crunchy, delicious and irresistible chicken samosa’s. These little savory packages are great to have for entertaining. It’s also possible to prepare it ahead of time and keep frozen until when you need it. Just thaw it out at room temperature then deep-fry.

Try this Chicken Samosa recipe and share your experience with us!!

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[one_fourth]Prep Time:1 hour[/one_fourth] [one_fourth]Cook Time: 10 minutes[/one_fourth] [one_fourth]Servings: 20[/one_fourth] [one_fourth_last]Difficulty Level: Medium [/one_fourth_last]

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For pastry:

4 cups plain flour
1 tsp salt
4 tbsp vegetable oil
cold water
1/2 cup oil mixed with
2 tbsp flour to spread on pastry, extra flour for rolling

For filling:

500 gm minced chicken breast
1 bunch spring onions, finely chopped
2 garlic cloves, minced
2 green chilies, finely chopped
1 tablespoon Worcestershire Sauce
1 teaspoon chopped ginger
1 teaspoon garam masala powder
1 teaspoon mustard paste
1/2 cup chopped coriander leaves
Salt to taste

For Samosa

Flour and water paste
Pastry
Chicken Filling

[/tab] [tab]Yield: 20 servings

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Directions:
[tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

To Make pastry:

Step 1

Mix salt oil into the flour until it is crumbly, add enough cold water for a chapatti-like dough.

Step 2

Divide the dough into about 20-25 balls, Roll out with into 3 inch circles.

Step 3

Spread oil and flour mixture over one roti, place the second one one top, pressing together gently, repeat until you have pile of seven rotis.

Step 4

Roll out the whole pile until it is 7-8 inch in diameter, use extra flour during rolling if necessary.

Step 5

Place on a medium hot tawa, cook lightly on 1 side then turn the roti over and cook lightly on the other side for approximately 20 seconds
To Make Chicken Filling:

Step 1

Dry cook the minced chicken with garlic, ginger, chillies and salt, until all the water evaporates, break the lumps if they form.

Step 2

Add Worcestershire sauce, mustard mix, and remove from heat when cooked, let it cool

Step 3

Add garam masala, onions and coriander. Mix well.

To Make Chicken Samosa:

Step 1

Fold one end over in a diagonal to create a triangle stick down using the flour and water paste, then fold again, the other way, sticking it down with the paste.

Step 2

Fill the triangle with the filling ; fold the flap, glue down using the flour paste.

Step 3

Repeat for until all the filling is used up. Deep fry 3-4 at a time until golden.

Step 4

Remove from the oil and drain on paper towel. Chicken samosa is ready to serve. ENJOY!!

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