Chicken Bhurji Samosa

 

Who doesn't love piping hot samosa on a gloomy rainy day. Generally, samosa are one of the popular deep fried Indian snack which found on the road side stalls and high end restaurants or hotels as an appertiser. Ir doesn't matter where and who you'll fall in love agaim and again with deep fried delicious Indian pastry. 

Samosa comes in many different fillings be it vegetarion with simple boiled potato and peas masala to a non vegetarion delight with chicken,egg or mutton. The spicy filling wrapped in crispy flaky dough, sure to tantalize our tastebud.

That's how this gorgeous chicken bhurji samosa found it's way to our tea time table for weekend tea. It waa raining heavily and as usual, i was looking for something deep fried with my hot cuppa of chai to company me and what's best than a samosa. I served the samosa with sweet and tangy tamarind chutney and zesty mint chutney. To add more sizzle to the platter, i brewed some ginger tea. Walla! What a wonderful evening.

Ingredients

For The Filling

400g minced chicken

2 red onions,chopped

2 green chillies,chopped

1 tbsp ginger garlic paste

1/2 tsp turmeric powder

1 tsp garam masala powder

1 tsp cumin powder

1/2 tsp chilly powder

1 tomato,chopped

Handful of chopped coriander leaves

1 sprig curry leaves

Salt to season

3 tbsp vegetable oil

For The Pastry

2 1/2 cups all purpose flour

1 tsp carom seeds/ajwain

3/4 tsp salt

4 1/2 tbsp ghee

1/3 cup water

Methods

For The Samosa Pastry

In a bowl whisk flour,salt and caram seeds. Add ghee and rub the mixture with your palm to resemble crumbly texture.

Gradually, add water and knead well to a stiff dough. Cover with clean kitchen towel and rest the dough for 30 minutes.

For The Chicken Masala

Heat oil in a pan and saute onion till wilted. Add the curry leaves and ginger garlic paste. Saute for another 1 minute on low medium heat.

Add the chopped green chillies and tomato. Cook till the tomato soften

Add turmeric powder,chilly powder and cumin powder. Saute for 1 minute and add the minced chicken. Stir well and cook for 10 minutes.

Add the garam masala amd chopped coriander leaves. Season with salt and cook for another 2-3 minutes.

Turn off heat and cover with lid.

Divide the dough into equal sized balls. Using a rolling pin, roll out the ball into a disc. 

Cut the disc into 2 and you'll have semi circle dough.  Apply water to the edges. Take one part of the semi circle and bring the edges together to form a cone shape.

Fill with 1 tbsp of the chicken filling and seal the edges. Press the edges with fork to secure well.

Repeat the process with remaining dough and filling.

Heat oil in a pan for deep frying and fry the samosas in batches by not overcrowding the pan.

Fry till golden on both sides and drain excess oil.

Serve with green chutney and piping hot tea.