Wednesday, May 25, 2011

Chicken Samosa

Whether it is a tea time or a social gathering, Samosa (prism shaped savory) is the most popular snack in Northern India.

This recipe involves Samosa filled with spiced chicken mince.


  • 2 cups Maida or Pastry flour or All Purpose Flour
  • ¼ cup cooking oil
  • ½ tsp Salt

For Filling:

  • 1 pound chicken mince
  • 1 bay leaf
  • 3-4 green cardamom
  • 1 green chili chopped fine
  • 1 small onion chopped fine
  • 1 tsp ginger grated
  • 2 tbsp coriander leaves chopped fine
  • ½ tsp black pepper powder
  • 1 tbsp lemon juice
  • Salt to taste

For Frying: Cooking Oil for deep frying


Prepare Filling:

  • Boil minced chicken (kheema) with ginger, bay leaf, and cardamoms, until the kheema is cooked. Use minimum amount of water just required to boil the chicken.
  • Heat 2 tbsp of cooking oil in a pan on medium flame. Add the green chilies and the onion; fry till soft.
  • Now add boiled chicken kheema and salt to taste. Fry it till all the water is evaporated.
  • Remove bay leaf and green Cardamoms; mix in black pepper powder, chopped cilantro leaves and lemon juice.
  • Filling is ready. Remove from heat and keep aside.

Prepare dough:

  • Sieve the flour and salt together.
  • Rub in the oil till the mixture resembles breadcrumbs.
  • Add a little warm water at a time to it, to make a firm, smooth dough.
  • Keep the dough for half an hour, covered with wet cloth.

Prepare Samosas: (For step by step demonstration refer: Potato filled Samosa)

  • Make small balls of almost equal size and roll out the balls to oblong approximately 6 inches in length and 5 inches in width. You can roll out circle also, only the shape of samosa will be little different.
  • Cut each oblong into 2 with a knife. Each half makes one samosa.

  • Take one half and lightly wet its straight edge with water. Fold it into a cone, overlapping the wet edges and pressing gently to seal well.

  • Fill this cone 3/4 full with the filling made earlier.
  • Lightly wet the open edges of the cone and press together to seal well. Use all the dough up in a similar manner.

  • Deep fry the Samosa on medium heat until golden brown. Drain on paper towel.
  • Serve hot with Green Coriander Chutney.

Do You Know?

The majority of Indian appetizers and snacks are based on potatoes, combined with different spices.

Alu ki Tikki is one of the oldest snacks recorded by the history of Indian food, and the Samosa is another snack which is greatly enjoyed from ancient times. It should be noted that authentic Indian dishes can never be limited to a strict formula, since they differ from household to household.

1 comment:

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