Tantalize Your Taste Buds With Easy Chicken Samosa Recipes
Easy Pakistani recipes
Are you finding the perfect recipe for your tea time table? Are you bored of the usual snacks commonly found everywhere and in every household? Do you wish to try something new and tantalize your tastebuds with bursts of flavor and some delicious goodness? Try out this super easy Samosa recipe that involve a savory recipe. We bet once you try this foolproof recipe, there’s no going back!
Pakistani Chicken Samosa:
Nothing sounds more traditional than enjoying a good old samosa. Whether it’s a fancy occasion, a day out in the rain with friends, or even tea time with family, let’s just say samosa beats every other snack that exists, in our opinion. These savory filled golden pastries most commonly include potato fillings but some variants (like the recipe given below) also include meat fillings. Regardless, we are positive this delectable recipe will win your hearts over every single time you try this.
½ tbsp ginger garlic paste/ freshly minced ginger and garlic.
Directions
For the samosa dough
Place the flour in a large bowl, add in the clarified butter, salt, and baking soda and mix well.
Create a well in the center of the flour mixture using your hands or a spatula and add gradually add some water in it. Continue to knead the dough until everything comes together and is well combined. (see tips)
Shape the dough into a disk and allow resting for 20-30 minutes.
For the chicken mince filling
Heat the oil in a pan and add the ginger and garlic to it, sauté for 2-3 minutes until slightly golden.
Add the chicken mix and cook on medium-high heat for 3-4 minutes until the mince turns white.
Season the mince with all the above seasonings (salt, black pepper, allspice powder, and crushed red chili). Cook the mince on a low flame for 8-10 minutes or until water evaporates and chicken is tenderly cooked through completely. Add the coriander leaves and green chilies and set aside in a bowl.
Assembling
Create small portions from the dough and roll each portion out into the size of a saucer.
Spread the samosa filling in the center of the rolled dough and fold one side of it to form a D-shaped samosa. Secure the ends by gently pressing the edges of the samosa with a fork.
Heat oil in a wok or a deep pan over a medium heat and deep fry samosas for 3 minutes or until light golden brown.
Serve and enjoy with chutney or ketchup to the side.
Tips
Samosa dough is usually denser than other forms of dough that contain a generous amount of yeast or eggs in it. Therefore if your dough is slightly tough and does not stick to the bowl, you are doing just fine. Do not aim for a super soft dough, rather just add enough water till everything comes together.
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