CHICKEN SAMOSA

A deliciously crunchy deep-fried snack, this chicken samosa is a perfect treat! This easy-to-prepare crispy, golden exterior snack is filled with the tastiest minced chicken filling.

INGREDIENTS

Approx, 10 to 12 samosa patti

Chicken boneless pieces, 4 to 5

Chili powder- 1/2 teaspoon

Turmeric powder- 1/8 teaspoon

Coriander powder- 1 teaspoon

Garam Masala (or all spice mix) - 1/2 teaspoon + 1/2 teaspoon

Salt- 1/2 teaspoon + 1/4 teaspoon + 1/4 teaspoon

Oil- 1 tbsp

Onion, chopped- 2

1/2 tablespoon ginger, minced

1/2 tablespoon garlic, minced

1 green chilies, chopped

Curry leaves- 1 sprig

Cilantro, chopped- 1/8 cup

¼ cup Cheese (grated)

For paste - Combine 1 tablespoon all-purpose flour and 2 tablespoon water

INSTRUCTIONS

Thaw the patti and set aside. For the filling, marinate the chicken with chili powder, turmeric powder, coriander powder, 1/2 teaspoon garam masala, 1/2 teaspoon salt.

In a pressure cooker, cook the marinated chicken and let cooked chicken cool down for a few minutes. Once done, shred the cooked chicken using your hands. Set aside.

In a saucepan over medium heat, add oil and saute the chopped onions, Add in 1/4 teaspoon salt and saute for 2 minutes. Add ginger, garlic, green chilies, and curry leaves, cook till onions turn golden brown. Add shredded chicken, cook for a few minutes.

Add remaining 1/2 teaspoon garam masala and 1/4 tsp more salt, cook for a minute.

Add chopped coriander leaves and combine well. Remove the pan from the heat and let the filling cool down. Finally add in the grated cheese and mix well.

In a small bowl, mix all-purpose flour and water to make thick paste.

Keep a tablespoon of filling on the end of samosa patti and roll to make samosa. Seal the ends using the flour paste.

Once ready, heat oil in a pan and deep fry the samosas on medium heat till golden brown.

Remove on a plate lined with tissue. Serve hot with ketchup or coriander chutney.

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