Crispy Chicken Samosa | Make Chicken Samosa at Home | Chicken Keema Samosa | Chicken Samosa Recipe | How to Make Chicken Samosa | Samosa Recipe
Step by step tutorial for first time Samosa makers. This video focuses on how to make the Samosa filling and Samosa Frying. watch this video and learn how to make Samosa like a professional.
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Samosa Patti Video Link - th-cam.com/video/QqiXFGPDAL4/w-d-xo.html
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Ingredients for Chicken Samosa:
Chicken Mince (Keema)- 250 gms
Samosa Patti (Samosa Sheets)- 20
Onion, fine chopped- 1 small (75 g)
Grated potato 1 small (75g)
Grated carrot 1 small (75g)
Ginger, Garlic paste- 2 tsp
Green chillies, fine chopped -3
Coriander leaves, chopped- 2 tbsp
Spice Powders:
Turmeric Powder- 1/4 tsp
Black Pepper Powder- 1/2 tsp
Coriander powder 3/4 tsp
Garam Masala Powder- 1/2 tsp
Other Ingredients:
Refined Oil- 2 tbsp
Salt- 1 tsp
Flour paste (2 tbsp flour + 3 tbsp water)
Preparation:
Wash & drain the Chicken Mince.
Fine chop the onions, green chillies and the coriander leaves.
Carrot and potato cut into small pieces or grate it.
Take out the Samosa Patti (Puff Pastry sheets) from the freezer and thaw it for 1 hr before wrapping the samosas. For my homemade samosa sheet watch the link below
th-cam.com/video/QqiXFGPDAL4/w-d-xo.html
Make the flour paste used for sealing, just before making the samosas.
Process:
Chicken filling-
To make the Chicken filling for the samosa, heat oil in a pan and add the
mince chicken and cook it on low heat for 5 mins till light brown.
Add the chopped onion, green chilli, grated potato and grated carrot
cook it for another 5 minutes on medium heat. No need to add water , the moisture from
the vegetable will be more enough to cook it.
Add ginger garlic paste and all the spice powders and salt, give a mix and fry on medium heat for around 5 mins. If it so dry add 1-2 tbsp water and mix well.
Garnish with finely chopped coriander leaves.
Remove it onto a plate and allow it to cool completely before using it as a stuffing for the samosa. You can use it after it’s cooled or can also make it ahead and keep in the fridge for making samosas later.
Filling the Samosas:
Fold the Samosa Patti into a cone as shown in the video, fill it with 1.5 tbsp of chicken filling and push it inside to fill uniformly and give the cone shape. Use a brush or fingers to apply the flour paste at the other end of the wrap, keep folding and seal the samosa.
Repeat for all the samosas. Set aside on a plate.
Frying the Samosas:
Heat oil in a flat pan/kadai or skillet till medium hot.
Drop the samosas one by one (around 5-6) to not crowd the pan.
Keep turning the samosas to uniformly fry them.
Fry on medium heat for 6-8 mins till golden in colour.
Remove from oil and arrange on a plate. Repeat for the balance samosas in batches.
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Chapters:
00:00 Homemade Samosa
00:28 How to make Samosa Filling
03:20 How to fill the samosa / How to wrap samosa
04:58 How to fry Samosa
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