Chicken Samosa Recipe

[Samosa is very popular snack in South Asia. In India and Pakistan many varieties of Samosa are made. There different recipes using different ingredients for samosa with regional flavors and names such as Punjabi samosa, memoni samosa, Gujarati Samosa, Hyderabadi samosa, Arabic Samosa, Tamil samosa, Chicken Samosa, Vegetable samosa, Minced beef samosa, daal samosa and many more. ]

Ingredients

• 3 cup flour
• 1/2 tsp cooking oil
• 1 tsp salt
• 3 tbsp butter
• 5 tbsp water
• 3 cup boneless chicken pieces (cut into small pieces)
• 2 tbsp Worcestershire sauce
• 1 onion chopped
• 1 tbsp red chili powder
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp ginger paste
• 1 tsp garlic paste
• 1/2 tsp cumin
• 1 tsp chaat masala powder
• 1/2 tsp gram masala powder
• 2 tsp salt
• 1/2 cup oil

Method

1. Mix the all-purpose flour and salt toghter in a bowl. Add 3 tbsp oil to flour and salt and mix it in well with your hands until mixture is tender and soft. Set aside about 10 minutes.
2. Make a ball and rub the ball with about 1/2 tsp oil and slip it into a plastic bag. Set aside 20-25 minutes.
3. In a large bowl, add chicken boneless, ginger paste, garlic paste, cumin powder, chaat masala powder, red chili powder, turmeric powder, salt, gram masala powder, coriander powder, and mix well. Marinate in refrigerator for 30 minutes.
4. Heat oil in a pan, add chopped onion and saute for 5 minutes on a low flame, add marinated chicken and cook until chicken is tender.
5. Kneed a pastry dough again with hands and divide it into 10-12 balls. Keep all balls covered while you work on one at a time. roll each ball out into a 7 inch (18 cm) round. cut it in half with a knife.
6. pick up one half and from a cone out of it, making a 1/4 inch wide (5 mm) overlapping seam. glue the seam together with a little water. fill the cone with about 2 table spoons of the chicken mixture. close the top of the cone by sticking the open edges together with a little water. again your seam should be about 1/4 inch (5 mm) wide.
7. Press the top seam down with the prongs of a fork or flute it with your finger. repeat this proses for each reaming balls.
8. Heat oil in a pan. you may use deep frying pan. when the oil is hot, put in as many samosas as the pan will hold in a single layer. frying slowly, turning the samosas frequently until they are golden brown and crisp. put each fried samosa on a paper towel to absorb any asses oil.
9. Now delicious chicken samosa is ready to serve. Serve hot with mint chutney, Imli ki chutney, raitaa, and salad.