Homemade Chicken Samosa

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Yield: Approximately 12 samosas

Category: Appetizer/Snack

Cuisine: Indian

Ingredients:

For the Samosa Wrappers:

• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 2 tablespoons cornflour
• Water (for batter)

For the Glue (Cornflour Mixture):

• 2 tablespoons cornflour
• 1/4 cup water

For the Chicken Filling:

• 1 cup minced chicken (chicken breast)
• 1/2 teaspoon garlic paste
• 1/2 teaspoon ginger paste
• 1/2 teaspoon coriander powder
• Salt to taste
• 1 teaspoon red chili powder
• 1/2 teaspoon black pepper
• 1/4 cup green onions, finely chopped
• 1 cup cabbage, finely chopped
• Vegetable oil

For Assembly:

• 1/4 cup diced onions
• 1/2 cup diced carrots

Instructions:

For the Samosa Wrappers:

1. In a mixing bowl, combine flour, sugar, and salt.
2. Gradually add water while stirring until you achieve a thin batter consistency. Set it aside.

For the Glue (Cornflour Mixture):

1. In a small bowl, mix cornflour and water thoroughly to create a smooth paste.

For the Chicken Filling:

1. Heat 1 tablespoon of vegetable oil in a pan.
2. Add diced onions and carrots, and sauté for 2-3 minutes on high flame with continuous stirring to avoid burning.
3. Add minced chicken, garlic paste, ginger paste, coriander powder, salt, red chili powder, and black pepper. Mix well.
4. Add green onions and cabbage to the mixture and sauté for an additional 2-3 minutes until the chicken is cooked through.

For Assembly:

1. Brush a little oil onto a non-stick pan.
2. Pour a small amount of the flour batter onto the pan and spread it evenly. Cook for about 1 minute on medium heat.
3. Cut the cooked wrap into halves and fold one side to create a triangle shape.
4. Seal the other side of the triangle using the cornflour mixture as glue.
5. Place the chicken filling in the middle of the triangle and press it down gently.
6. Apply the cornflour mixture along the edges of the triangle and seal it to form a samosa.
7. Heat vegetable oil for frying and deep fry the samosas until they turn golden brown.
8. Drain excess oil by placing them on paper towels.

Storage Note:

• If you want to store the samosa wraps before frying, place them in an airtight container or ziplock bag and keep them in the refrigerator.

Enjoy your delicious Homemade Chicken Samosas as an appetizer or snack! Don’t forget to share your results in the comments section.

Good morning, family