Samosas have a habit of running out just before I get hold of one. I went to this samosa stall near a mosque recently, hoping to lay my hands on the famed chicken samosas. But I was late by a few minutes and they had run out. As if to add insult to injury, the young stall keeper offered me vegetarian samosas . I gathered up my remaining dignity, turned up my nose at the veg samosas and went home vowing to make chicken samosas on my own.
Samosas have a habit of running out just before I get hold of one. I went to this samosa stall near a mosque recently, hoping to lay my hands on the famed chicken samosas. But I was late by a few minutes and they had run out. As if to add insult to injury, the young stall keeper offered me vegetaria
To Deep Fry
- For the pastry
- Mix together plain flour, salt and ghee. Pour in lukewarm water little by little, mixing well after each addition to form a stiff dough. Cover or place in a ziploc bag and rest the dough for half to one hour.
- For filling
- Heat oil in a pan. Add cumin seeds and let them splutter. Saute shallots till they are light brown. Add ginger and green chilies and continue sauteing till fragrant. On low heat, add red chili powder, coriander powder and saute for a couple of minutes. Add minced chicken, salt and cook, stirring every now and then till the chicken is almost cooked. Mix in curd and continue cooking till mixture is almost dry. Adjust seasoning. Mix in garam masala, pepper powder, lemon juice and coriander leaves.
- To assemble.
- Divide the dough into 15 equal balls. Keep them covered so they don’t dry out.
- Roll a ball into a circular puri about 10 cm in diameter. Divide the puri in half with a knife. Fold the semi circle along the straight edge and press together to stick. If the dough is too dry, you may need to apply a plain flour paste to stick. Take the folded puri in hand, and place a teaspoon of filling in it. Fold the open end inwards and press well or crimp it to seal the filling within.
- Repeat with all dough balls.
- To fry
- Heat oil in a wok to deep fry over medium flame. Drop in the samosas carefully and fry till golden brown. Remove with slotted spoon, and serve hot with sauce or chutney of choice.
I was very happy with the outcome. The outer pastry was flaky, crispy and had the faint taste of ghee. The chicken filling was robust, spicy and tangy. The only complaint my mother had was the samosas were tiny and she didn’t want to accept my justification that they were supposed to be mini samosas. And I wasn’t very happy with the bubbles on the crust because they reminded me of my terrible teenage acne. Does anyone know to get a smoother looking samosa?