Samosa is small fried turnover of South Asian origin, which is essentially fried or baked pastry
with savory filling, such as spiced potatoes, onions, peas, lentils and at times the non-veggie version is made with minced meats like Chicken, Lamb or Beef.
For the dough:
•
2 cups All Purpose flour
•
2 tbsp. ghee or oil
•
Water as required
•
Salt as required
For the stuffing:
•
2 cup Chicken pieces with out
bones (cut into very small pieces)
•
1/2 cup chopped Onion
•
1/2 cup fresh Green Peas
•
1tsp Ginger-Garlic paste
•
1tsp Lime juice
•
1 to 2 green chilies
(optional)
•
1tsp Chili powder
•
1tsp Turmeric Powder
•
1/2 Coriander powder
•
1tsp Garam masala powder
•
2tsp Oil
•
Oil for deep frying
Method:
For the dough:
·
In a bowl mix
flour, salt and oil to make a crumbled mixture.
·
Now add water and
knead into soft dough.
·
Cover the dough with a wet
muslin cloth and keep aside for 15 minutes.
For the stuffing:
·
On medium heat, heat a pan add Oil,
when oil get hot add chicken, chopped Onion, Ginger-Garlic paste sauté for
few min.
·
Now add fresh Green Peas, Green Chilies,
Chili Powder, Turmeric Powder, Coriander powder, Garam masala powder and Lime
juice. Stir well and with the lid on cook it for about 10 to 15 min. stir in
between.
·
Bring out the stuffing on a plate
let it to be cold.
·
Now make small balls from
the dough. Roll each ball into a circle. Cut the circle into 4 quarters. Take 1
quarter, at a time and join the curved edges by pressing together to form a
corn shape ,put the stuffing in the cone. Cover the cone with the
open edge. Seal together the edges nicely and you get a triangle shape. (Or
make small puri size circle and put stuffing in it, give it a flower shaped.)
·
Heat oil in a deep and wide pan on
medium heat. Once the oil is really hot, but not smoking hot, reduce the flame
to low medium and start frying the samosa. Fry till both sides are turn golden
brown
·
Serve with tomato sauce
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