Chicken Samosa

Written by on in Food, Malabar Recipes, Ramadan/ Iftar Recipes, Snacks, Spicy/Savory Snacks
             Today’s recipe is chicken samosa which is one of the favourite snack prepared during Ramadan for Iftar in Malabar area. Here I explained two methods of preparing Homemade Samosa Sheets with step by step photos. The 2nd one is the commonly used and easy to prepare method. If you want to prepare it in bulk and store it for future use, 1st method is ideal… To store the sheets, stack them together and put them in the zip-lock bag and place them in the freezer. 

Ingredients:

Chicken filling / chicken masala

For Method 1:

1 1/2 cup plain flour/maida
salt to taste
water as required
1 tbsp oil


For Method 2:

1 1/2 cup plain flour/ maida
2 tsp ghee/oil
water as required
salt to taste

Preparation:

Method 1:

  1. In a bowl, add plain flour and salt and mix well.
  2. Add water little by little to this and knead well to make a firm and soft dough and then divide this dough into 8 equal balls.
  3. Take 4 balls and roll/ flatten each ball into small circles as shown below..
           4. Layer all rolled circles one over other, sprinkle some flour and add a tsp of oil between the layers and spread well evenly using your fingers. Now you have stack of 4 small circles.
           5. Press gently on the edges together and roll this stacked sheet using a rolling pin.
      
             6. Heat a pan/ tawa and place the stacked sheet on this pan and cook for a few seconds on low flame until the sheet changes colour slightly on each side. Don’t overcook the sheet…
       
      7. Remove the sheet from the flame and carefully separate/ peel off the layers and stack them up again and fold them.
         8 . Cut off the curved edges from both sides and cut them equally using a knife.
        9. Open each sheet and now your rectangular samosa wraps / sheets are ready… Repeat the same with remaining 4 balls..
            ( Do not let this sheet to dry- stack them together and keep inside a plastic sheet or cover this with a kitchen towel ).

      10. To fold samosa, take 1 samosa sheet and follow the steps as shown below…..

        11. Fill that triangle with chicken filling and fold it again.

            12. Spread some flour paste (mix 1 tbsp plain flour/ maida with 1 1/2 tbsp water) on the sheet edge and fold again to seal the edge. Do the same with all the remaining sheets…

 
           13.  Heat oil in a pan and fry the samosas on medium flame till both sides turn golden brown.
           14.  Remove them from the oil and drain them on a paper towel. Serve with tomato sauce….

  • To store the sheets, stack them together and put them in the zip-lock bag and freeze it..



Method 2:

  1. In a bowl, add flour, oil/ghee and salt and mix well. Add water little by little to this and knead well to make a smooth dough.
  2. Make small balls from the kneaded dough and roll each ball into a circle.
          3. Cut the circle into four quarters as shown below..
        4. Take one quarter, apply little water along the edges and fold it to make a cone.
        5. Fill 2 tsp of the chicken filling and seal the other end of the cone with little water/ maida mixtute. ( Mix 1 tbsp flour with 1 1/2 tbsp water ).

      6.  Heat oil in a pan and fry the samosas on medium flame till both sides turn golden brown.
      7.  Remove them from the oil and drain them on a paper towel. Serve with tomato sauce….


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