Sifting through the newspaper, a news on Chicken Samosas caught my eye. President Barack Obama had served them with other dishes at a White House Reception hosted for ambassadors this monday. Being a foodie, most of the time I am in search of culinary delights which I could make to suffice my taste buds. But this news made me hungry and I could think of nothing else other than samosas. Monsoon drizzle had made the weather also perfect. Only ingredient that my kitchen lacked for making chicken samosas was chicken. Usually I had never made so much effort for making anything. But samosas made me make that extra effort. I immediately went to the market and bought some boneless chicken.
Making samosas is not a very difficult task. The only difficulty is in giving the right shape and closing them properly. As soon as you start frying them, your kitchen will be filled with a nice aroma as my had. Finally when I took the first bite, I knew that all of my efforts had paid. I cuddled up on the terrace with piping hot samosas dipped into tangy chutney and a hot cup of tea. For vegan variations, instead of chicken filling you can try the original Indian potato filling. Try it out, and if you don’t get hooked, I’ll eat it all of them on my own!
2 cup all purpose flour
2 tbsp oil
1 cup Water
pinch of salt
2 cups of boneless chicken shredded
1 large onion chopped
1 tbsp ginger garlic paste
2 tbsp Garam Masala Powder
1 tbsp cumin seeds
1 tbsp red chilli powder
1 tsp. turmeric powder
salt to taste
oil for frying
* In a bowl mix together flour, salt and oil. With hands mix it well till the mixture is coarse.
* Add water and knead into a smooth dough.
* Leave it for about half an hour and prepare the filling in the meantime.
* In a saucepan heat 2 tbsp of oil. Add cumin seeds.
* Then add chopped onions. Fry till golden brown.
* Add rest of the spices- garam masala, turmeric powder, salt and ginger garlic paste.
* When the spices are cooked add minced chicken and let it cook for few minutes.
* Add chopped coriander mix well.
* Let the chicken filling cool before making samosas.
* Make small balls from the dough. Roll each ball into a big round. It should not be very thin.
* Cut it into 2 halves using a knife. Pick one half and make a cone out of it.
* Add the filling into the cone. Seam the mouth and open edges with a little water, by pressing the ends. Take care in doing this so that it may not open while frying.
* Do the same with the rest of the dough.
* When done, heat oil in a wok and deep fry all the samosas till golden brown.
* Serve them hot with yogurt and green chutney or cilantro yogurt dip.
Note: To remove excess oil, press the samosas on paper napkins.