Chicken Samosa (Step by Step)

Ingredients

For Filling

1. Boneless Chicken- 300 gm
2. Onions- 2 nos (finely chopped)
3. Green chillies- 3 nos (finely chopped)
4. Ginger-garlic paste - 1tsp
5. Coriander powder - 4 tsp
6. Turmeric powder- 1/4 tsp
7. Fennel powder - 1 tsp
8. Garam Masala - 1/2 tsp
9. Pepper powder - 2 tsp
10. Curry leaves - 2 springs
11. Salt - as required
12. Coriander leaves - to garnish

For Dough

1. Maida - 2cups
2. Salt- to taste
3. water 
4. Oil

Method

• Add 1/4 tsp of turmeric,1 tsp of coriander,1/2 tsp of pepper powder and salt to the chicken and cook well in a pressure cooker.

•  Donot drain the chicken stock,allow it to thicken and later dry on low flame.

•  Shred the chicken 

• In a pan heat some oil (2 tbsp) and saute onions,green chillies,ginger garlic paste and curry leaves.

•  Add coriander powder(3tsp),and salt.

•  Slowly add the chicken into the masala.

•  Add fennel powder and garam masala.

•  Finally garnish with coriander leaves.

• Your samosa filling is now ready

•  In a bowl, mix flour, oil and salt. Add water slowly and mix until you get a smooth, soft dough. 

•  Divide the dough into equal portions. Dust your work space with enough flour and roll out a circle

•  Cut the circle into half (If you want tiny samosas you can divide it into 4 equal parts).

• Make a cone out of each half. 

•  Fill in the masala.

•  Seal the opening by pressing hard with fingers or knife.

• Heat about two cups of oil in a deep bottomed pan.

•   Fry them in batches of three to four until golden.

•  Serve hot with tomato ketchup.