Easy Chicken Samosa Recipes

EASY CHICKEN SAMOSA RECIPE

Steps:

• In a pan, add the ghee and when hot add the onion and sauté until translucent.
• Now add the potatoes and sauté for two minutes. Add the ground chicken and cook for three minutes on medium high heat.
• Add the spices and stir for one minute.
• Reduce the heat and cook until the chicken is cooked, and the potatoes are soft.
• Note: You can add half a cup of boiling water to the filling if it is getting too dry and is not thoroughly cooked yet.
• In a bowl, add all the ingredients (except water) and mix well.
• Gradually add the water and knead until you get a smooth and not sticky dough. The dough should have a little firmness to it.
• Cover the dough and let it rest for 15 to 20 minutes.
• Make 4 equal balls from the dough. Take one ball and roll with the rolling pin into a medium thickness circle around 6 inches. (You won't need flour to roll this dough).
• Use a knife to cut the circle in half.
• Take one-half and fold into a cone - seal along the fold.
• Place this cone between your thumb and index finger. Fill the cone with the filling, might take two tablespoons or little less.
• Wet the edges of the dough with water and pinch to seal (I sealed the dough without adding water, and it didn't open while frying but make sure to pinch firmly. Now you should have a triangle shaped samosa. Repeat this step with the rest of the dough and filling.
• Cover the samosa with a cloth and keep it aside for 20 minutes in a cool place. This step helps the samosa to have fewer bubbles on the pastry when frying, but you can skip it and immediately fry the samosa.
• In a medium pan, heat the frying oil. Add the samosas but do not crowd the pan. Fry on medium heat until the samosa is golden brown. The frying time may take from 7 to 8 minutes, depending on the size of the samosa.

CHICKEN SAMOSAS

Steps:

• In a small bowl, combine flour salt and oil until mixture resembles bread crumbs. Gradually stir in water until smooth. Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Cover and let rest for 30 minutes., Meanwhile, in a large skillet, heat oil over medium heat. Add onion and potato; cook and stir until potato is almost tender, 5-7 minutes. Add curry, garlic, ginger, cumin, coriander and cayenne; cook 2 minutes longer. Add chicken; cook and stir until chicken is no longer pink and potato is tender, 5-6 minutes. Stir in peas an salt. Remove from heat., Divide dough into eight pieces. Roll one piece of dough into a 9x6-in. oval. Cut dough in half. Moisten straight edge with water. Bring one corner of half moon up to meet the other corner of the half moon, forming a cone. Pinch seam to seal. Fill with about 2 tablespoons chicken mixture. Moisten curved edge of dough with water; fold over top of filling and and press seam to seal. Repeat with remaining dough and filling., In an electric skillet or deep fryer, heat oil to 375°. Add samosas, a few at a time, into hot oil. Fry until golden brown, 2-3 minutes on each side. Drain on paper towels. Serve warm with chutney if desired.