Chicken Samosa, Tamarind Chutney and Masala Chai

Instructions

1. 1

   Prepare the Samosa Dough

   • In a large mixing bowl, combine the all-purpose flour, carom seeds, and 0.5 tsp of salt.
   • Pour in the melted ghee. Using your fingertips, rub the ghee into the flour for 3-4 minutes until the mixture resembles coarse breadcrumbs. This step is crucial for a flaky crust.
   • Gradually add water, a little at a time, and knead to form a stiff and firm dough. Do not over-knead or make the dough soft.
   • Cover the dough with a damp cloth and let it rest for at least 30 minutes.
2. 2

   Cook the Chicken Filling

   • Heat 2 tbsp of vegetable oil in a pan over medium heat. Add the cumin seeds and let them splutter.
   • Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
   • Stir in the ginger-garlic paste and green chilies. Cook for 1 minute until the raw aroma disappears.
   • Add the minced chicken. Cook for 5-7 minutes, breaking up any lumps with a spoon, until the chicken is cooked through and no longer pink.
   • Add the turmeric powder, red chili powder, coriander powder, cumin powder, and the remaining 0.75 tsp of salt. Mix well and cook for 2-3 minutes until the spices are fragrant.
   • Turn off the heat. Stir in the garam masala, chopped cilantro, and lemon juice. Mix everything well.
   • Transfer the filling to a plate or bowl and spread it out to cool down completely. A hot filling will make the pastry soggy.
3. 3

   Shape the Samosas

   • After the dough has rested, knead it lightly for a minute. Divide the dough into 6 equal-sized balls.
   • Take one ball and roll it into a thin oval shape, about 6-7 inches long.
   • Cut the oval in half crosswise, creating two semi-circles.
   • Take one semi-circle and apply a little water along the straight edge. Bring the two corners of the straight edge together to form a cone, overlapping them slightly. Press the seam firmly to seal.
   • Hold the cone in your hand and fill it with about 1.5 to 2 tablespoons of the cooled chicken filling. Do not overstuff.
   • Apply a little water to the inner rim of the cone's opening. Pinch the open edges together to seal the samosa completely, ensuring there are no gaps.
4. 4

   Fry the Samosas

   • Heat the oil for deep frying in a kadai or deep pan over low to medium-low heat. The oil should be hot but not smoking (around 160°C or 320°F).
   • To check the temperature, drop a tiny piece of dough into the oil. It should sizzle gently and rise to the surface slowly.
   • Carefully slide 3-4 samosas into the hot oil, ensuring not to overcrowd the pan.
   • Fry on low heat for 10-12 minutes, turning them occasionally, until they are evenly golden brown and crisp.
   • Once cooked, remove the samosas with a slotted spoon and place them on a wire rack or a plate lined with paper towels to drain excess oil.
5. 5

   Serve

   • Serve the hot and crispy chicken samosas with mint chutney, tamarind chutney, or your favorite dipping sauce.