I am home alone... YES it isn't me who is travelling now! YAY! So definately I am a free bird now and can experiment in the kitchen as much as I want! :D But it does have it's pros & cons. I woke up to a cooking gas-less day! What a wonderful Monday! :D I had to seek the help of our neighbour to boil a packet of milk :D
This is a tried, tested and trusted recipe from my fave cook on earth-Amma :) She is the best! :)
These samosa's are one of her hits along with Mini Chicken & Bell Pepper Spring Rolls.
INDIAN CHICKEN SAMOSA
Recipe source: Amma
For the wrapper:
Salt -to taste
For the filling:
Boneless chicken-200g, boiled and shredded
Onions-4 big, finely chopped
Ginger garlic paste-1 tbsp
Chilli powder-1/2 -1tbsp [depending on your spice level]
Coriander powder-1/2 tbsp
Salt to taste
Oil for deep frying
A thick paste made using flour & water [for sealing]
For the wrapper:
- Mix all the ingredients together and form a smooth dough.
- Divide the dough into lime-sized balls and roll them out into thin discs.
- Heat a flat bottomed pan and cook the discs slightly (only on one side) so that it doesn't taste raw anymore.
- Continue the same process for the other wrappers.
Spicy chicken filling: Recipe & video can be found here
- Cut the wrappers into semi-circles.
- Make a paste using water + flour to seal the edges.
- Form a cone with the cut wrappers and fill it with the chicken filling. It can also be filled like 'turnovers'. But for that you need to roll out the dough into rectangles and not circles.
- Seal it using the flour paste.
- Deep fry in hot oil.
- Serve with sauces of your choice.
These can be stored in the deep freezer,thaw and use them as needed. It is a simple but delicious make- ahead snack. If you need to serve it along with cocktails, make small samosa's which can hold a teaspoon of the filling.
So what are you waiting for? Dig in! :D
I am sending this post as an entry to Meeta's Monthly Mingle -BRUNCH