The chicken samosa is one of the most popular foods served during the Ramadan/Ramzan celebration. It's a crispy deep-fried patty stuffed with delectable Chicken Masala, which is made with chicken cooked and spiced with additional spices.
The filling components are pretty simple, and I'm sure you already have them in your pantry.
Crispy on the outside and soft on the inside, these Samosas are an excellent appetizer for house gatherings or as a side dish for weekend meals. Inside, the seasoned minced chicken stuffing will undoubtedly excite your taste senses, making you need it even more.
Ingredients
- Samosa Patti - These are convenient, so I buy them from the shop anytime I'm in a hurry. It is also possible to make it at home.
- Chicken - It is the main component of this meal. To achieve the proper flavour for Samosas, minced chicken is cooked with additional ingredients.
- Cheese – This enhances the flavour of the Samosas. The combination of melted cheese and spicy chicken masala is just magical.
- Veggies - Onions, capsicum, coriander leaves, and mint leaves were among the vegetables I utilized. You can omit the capsicum, but it gives the soft chicken a nice crunch.
- Slurry — To properly shape the Chicken Patti, we'll need a slurry, which is simply a thin strip of all-purpose flour and water.
- Additional Ingredients – Lemon, Salt, Oil, Garlic, and White Pepper Powder are all necessary ingredients for making Chicken Samosa.
Step By Step Recipe
- In a pan, heat 1 tablespoon of oil. Once the oil is heated, add the garlic. For a few seconds, fry.
- Fry the onion until it becomes transparent.
- Fry for a minute with the capsicum and chicken mince.
- Salt, coriander, mint, white pepper powder, and lemon juice are now added.
- Cook until the chicken is cooked through. Remove from the heat and set aside to cool.
- Add grated cheese when it has cooled to room temperature.
- To form a thick paste, combine all-purpose flour and water.
- To prepare a samosa, keep a spoonful of filling on the end of the Samosa Patti and roll it up.
- Using the flour paste, seal the ends. Make each samosa in the same manner.
- In a pan, heat the oil. Reduce the heat to medium once the oil has reached the desired temperature.
- On medium heat, deep-fried the samosas until golden brown.
- Remove to a tissue-lined plate. Serve with ketchup or coriander chutney on the side.
Samosa Patti At Home
In a mixing basin, combine all-purpose flour, salt, and oil to make Samosa Patti at home. Knead a dough with the needed amount of water.
The dough should now be divided into equal sections. Using a rolling pin, form a diameter circle similar to that of a Roti. Make sure it's not too thick.
After that, heat a Tawa and cook it for about 30 seconds on each side. Remove them and cut them into thick strips, just like the Samosa Patti from the store. Use immediately after cooling or freeze for later use.
Fill the prepared Chicken masala with the slurry, shape it, and deep fry it if using. Serve immediately.
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