Chicken Samosa

1. 1

   Step 1

   • a.Prepare the Samosa Dough
   • b.In a large mixing bowl, combine the all-purpose flour, carom seeds, and 0.5 tsp of salt.
   • c.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.
   • d.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.
   • e.Cover the dough with a damp cloth and let it rest for at least 30 minutes.
2. 2

   Step 2

   • a.Cook the Chicken Filling
   • b.Heat 2 tbsp of vegetable oil in a pan over medium heat. Add the cumin seeds and let them splutter.
   • c.Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
   • d.Stir in the ginger-garlic paste and green chilies. Cook for 1 minute until the raw aroma disappears.
   • e.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.
   • f.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.
   • g.Turn off the heat. Stir in the garam masala, chopped cilantro, and lemon juice. Mix everything well.
   • h.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

   Step 3

   • a.Shape the Samosas
   • b.After the dough has rested, knead it lightly for a minute. Divide the dough into 6 equal-sized balls.
   • c.Take one ball and roll it into a thin oval shape, about 6-7 inches long.
   • d.Cut the oval in half crosswise, creating two semi-circles.
   • e.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.
   • f.Hold the cone in your hand and fill it with about 1.5 to 2 tablespoons of the cooled chicken filling. Do not overstuff.
   • g.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

   Step 4

   • a.Fry the Samosas
   • b.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).
   • c.To check the temperature, drop a tiny piece of dough into the oil. It should sizzle gently and rise to the surface slowly.
   • d.Carefully slide 3-4 samosas into the hot oil, ensuring not to overcrowd the pan.
   • e.Fry on low heat for 10-12 minutes, turning them occasionally, until they are evenly golden brown and crisp.
   • f.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

   Step 5

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

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