Chicken Samosa | Tasty evening snack.

Ingredients:

For cooking chicken

1. Chicken breasts, chopped small- 2 breasts
2. Kashmiri red chilly powder- 1 tsp
3. Turmeric powder- ⅛ tsp
4. Garam masala- ½ tsp
5. Fennel powder- 1½ tsp
6. Coriander powder- 1 tsp
7. Ground pepper- ½ tsp
8. Salt- to taste
9. Oil- 2 tbsp
10. Onions, chopped small- 2, medium
11. Ginger-garlic paste- ½ tbsp
12. Green chillies, chopped- 1 or 2
13. Coriander leaves chopped- ¼ cup

For making dough

1. Maida /all-purpose flour- 1 cup
2. Salt- 2 pinches
3. Water- enough to make a soft dough .
4. Oil- to deep fry samosas

Method:

1. In a saucepan, combine the chicken with all the above mentioned ingredients “for cooking chicken”. Cook covered till the chicken has cooked well and turns light brown. Using a spoon, slightly mash the cooked chicken. Keep aside.
2. Heat a non-stick pan, add oil.
3. Add, onions chopped small, a few pinches of salt, saute till translucent.
4. Add ginger-garlic paste and green chilly, saute till onions turn brown color.
5. Add the cooked chicken to the onions, stir fry for a few minutes.
6. Have a taste, add more salt or chilly powder/ground pepper for spice if needed.
7. Add coriander leaves, cook for a minute, remove the pan from the heat, keep aside.
8. In a large bowl, combine flour, salt and add water little by little as you knead the dough. Add water till you get a soft and smooth dough. Knead for a few minutes.
9. Make small balls out of the kneaded dough.(In the above photograph I used samosa leaves)
10. Place one of the balls on a wooden board or a clean surface, sprinkle some flour over the dough, using a rolling pin roll the dough to a thin round shape. Repeat with other dough balls.
11. Heat a non-stick pan over low heat, place the rolled dough onto the pan, slightly warm up the rolled dough for a few seconds, don’t let it cook. Our intention is not to cook the dough it’s just to warm it up. Remove from the pan.
12. Make a paste using 1 tbsp flour and very little water.
13. Using a knife, cut the warmed up rolled dough into 2 halves.
14. Make a cone shape out of one of the halves, rub the flour paste along the edges of the cone and seal it.
15. Add the chicken filling into the cone, don’t over stuff it.
16. To close the cone, rub the flour paste on the edges and glue it together.
17. In a small bowl, beat an egg really well.
18. Using a pastry brush, spread the beaten egg over the unfried samosa dough. This is just optional.
19. Heat enough oil to deep fry in a frying pan, place the stuffed dough into the oil. It should be submerged in the oil.
20. Fry till the samosas turn golden brown in color.
21. Transfer to a kitchen paper towel.
22. Seve warm along with tomato ketchup or chilly sauce.