RAMADAN SPECIAL CHICKEN SAMOSA | MAKE CHICKEN SAMOSA AT HOME | CHICKEN SAMOSA

Chicken Samosa | Make Chicken Samosa at Home | Crispy Chicken Samosa | Chicken Keema Samosa | Chicken Samosa Recipe | How to Make Chicken Samosa | Samosa Recipe
Ingredients for Chicken Samosa:
Chicken Mince (Keema)- 1 kgms
Samosa Patti
Spring Onion, fine chopped- 2 medium (150 gms)
Ginger, garlic paste- 1 tsp
Green chilli paste- 1 tsp
Capsicum, fine chopped- 2
Spice Powders:
Red Chilli Powder- 1 tsp
Coriander powder- 1 tsp
Salt- 1 tsp
Cumin seeds Powder- ½ tsp
Turmeric Powder ½ tsp
Black pepper Powder- 1/4 tsp
Green onion
Other Ingredients:
Tomato sauce
Refined Oil- 3 tbsp
Salt- 1 tsp
Flour paste (2 tbsp flour + 3 tbsp water)
Preparation:
Wash & drain the Chicken Mince.
Fine chop the onions, ginger, garlic, green chillies and the coriander leaves.
Take out the Samosa Patti (Puff Pastry sheets) from the freezer and thaw it for 1 hr before wrapping the samosas.
Make the flour paste used for sealing, just before making the samosas.
Process:
Chicken filling-
Filling the Samosas:
Fold the Samosa Patti into a cone as shown in the video, fill it with 1.5 tbsp of chicken filling and push it inside to fill uniformly and give the cone shape. Use a brush or fingers to apply the flour paste at the other end of the wrap, keep folding and seal the samosa.
Repeat for all the samosas. Set aside on a plate.
Frying the Samosas:
Heat oil in a flat pan/kadai or skillet till medium hot.
Drop the samosas one by one (around 5-6) to not crowd the pan.
Keep turning the samosas to uniformly fry them.
Fry on medium heat for 8-10 mins till golden in colour.
Remove from oil and arrange on a plate. Repeat for the balance samosas in batches.
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