Saturday, June 15, 2013

Chicken Samosa

  1. Samosa Pastry Sheets - 10 nos (Thawed)
  2. Chicken Boneless -250 gms
  3. Turmeric powder - 1/4 Tsp + 1/2 Tsp
  4. Red Chilly powder - 1 Tsp + 3 Tsp (according to taste)
  5. Pepper powder - 2 -3 Tsp (according to taste)
  6. Onion (Finely chopped)- 2 medium 
  7. Green chilli chopped - 3
  8. Ginger-garlic paste - 2 Tsp
  9. Carrot grated - 1/4 cup
  10. Cabbage grated - 1/4 cup
  11. Capcisum finely chopped - 3 Tbsp
  12. Soya Sauce - 1/2 Tsp (for the colour)
  13. Fennel seeds - 1/2 Tsp
  14. Garam Masala - 1/2 Tsp
  15. Salt - to taste
  16. Oil 
  17. Maida - 1 Tbsp
  18. Water

  • Thaw the samosa sheets.
  • Cook chicken in a  kadai by adding 1/4 Tsp turmeric & 1 Tsp red chilly powder and salt with sufficient amount of water.Let it cook on a low flame till the meat is soft and all the water is absorbed.
  • Cool it down and crush the cooked chicken in a chopper/food processor and keep aside.
  • Heat 3 Tbsp of oil in a pan, add finely chopped onion and saute till onion turns pink. Add ginger-garlic paste and green chilly. Saute till the raw smells leaves.
  • Add carrot, cabbage and capsicum . Saute well ,also add little salt to it.Close with the lid and cook till the veggies have become soft.
  • Now add 1/ Tsp turmeric powder, 3 Tsp red chilly powder, and and pepper powder. Saute for 2-4 minutes.Add soya sauce.Mix well.
  • Now add crushed chicken,garam masala and fennel seeds to it. Saute till the masala becomes dry and the colour changes to dark brown. Allow this to cool down well before filling the pastry sheets.
  • Make a paste of maida and water to seal the sides of samosa.
  • Make cones out of samosa sheets, fill 2 -3 Tsp of the masala. Paste the corner with the maida paste . Repeat the process.
  • Heat oil in a medium heat in deep pan/ kadai. Put 2-3 samosas, deep fry them, till it turns golden brown.
  • Serve hot with tomato ketchup or any other dips of your choice.

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