CHICKEN SAMOSAS
This chicken samosa recipe is best served with yogurt dipping sauce or chutney (like coriander and mint, tamarind or sweet mango). The dough and filling can be made ahead for quick assembly before guests arrive. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 16 servings.
Number Of Ingredients 19
Steps:
- In a small bowl, combine flour salt and oil until mixture resembles bread crumbs. Gradually stir in water until smooth. Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Cover and let rest for 30 minutes., Meanwhile, in a large skillet, heat oil over medium heat. Add onion and potato; cook and stir until potato is almost tender, 5-7 minutes. Add curry, garlic, ginger, cumin, coriander and cayenne; cook 2 minutes longer. Add chicken; cook and stir until chicken is no longer pink and potato is tender, 5-6 minutes. Stir in peas an salt. Remove from heat., Divide dough into eight pieces. Roll one piece of dough into a 9x6-in. oval. Cut dough in half. Moisten straight edge with water. Bring one corner of half moon up to meet the other corner of the half moon, forming a cone. Pinch seam to seal. Fill with about 2 tablespoons chicken mixture. Moisten curved edge of dough with water; fold over top of filling and and press seam to seal. Repeat with remaining dough and filling., In an electric skillet or deep fryer, heat oil to 375°. Add samosas, a few at a time, into hot oil. Fry until golden brown, 2-3 minutes on each side. Drain on paper towels. Serve warm with chutney if desired.
Nutrition Facts : Calories 325 calories, Fat 21g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 240mg sodium, Carbohydrate 26g carbohydrate (1g sugars, Fiber 2g fiber), Protein 7g protein.
EASY BAKED INDIAN SAMOSAS
This has all the flavor and heartiness of a great samosa without the frying. Although this is an easier, healthier version of the fried samosa, it tastes very authentic. This recipe has the added advantage that you can make ahead and freeze uncooked samosas, simply skip the egg brushing, freeze until you're ready and cook at 350 degrees F (175 degrees C) for 25 to 30 minutes. Serve warm, plain, or with chutney.
Provided by pho1962
Categories Appetizers and Snacks
Time 1h40m
Yield 16
Number Of Ingredients 16
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer potatoes to a bowl; coarsely mash.
- Preheat oven to 400 degrees F (200 degrees C).
- Heat oil in a skillet over medium-high heat; cook and stir onions, coriander seed, curry powder, ginger, salt, turmeric, cumin, allspice, cayenne pepper, and cinnamon until onion is lightly browned, about 5 minutes. Remove skillet from heat and stir tomatoes and peas into onion mixture; pour into mashed potatoes and thoroughly mix. Cool completely.
- Cut each pie crust into 8 even triangles. Spoon filling onto the wide end of each triangle; fold corners over filling creating a triangular 'hat' shape. Pinch the dough together to form a seal. Brush egg white over each samosa and arrange on a baking sheet.
- Bake in the preheated oven until samosas are golden brown, about 15 minutes.
Nutrition Facts : Calories 314.8 calories, Carbohydrate 32.7 g, Fat 18.7 g, Fiber 3.9 g, Protein 4.9 g, SaturatedFat 4.3 g, Sodium 396.2 mg, Sugar 1.4 g
BAKED CHICKEN SAMOSA
Khyati's Health-O-Meter Says: Chicken is a high biological value protein, low fatand carbohydate free food.It is rich in B vitamins and minerals- Phosphorus and selenium. These properties make it asuper weightloss food. This recipe is a complete meal with high fibre, high protein, low carbohydrate and low fat characteristics.
Provided by nutritionbalance
Categories Chicken
Time 50m
Yield 2 serving(s)
Number Of Ingredients 18
Steps:
- Step 1.
- Heat oil in a pan; add cumin, onions and salt sauté till golden.
- Step 2.
- Add ginger garlic paste and cook for 1 minute Add in chilli powder, coriander powder, turmeric powder, cumin powder, garam masala powder and mix well.
- Step 3.
- Add tomatoes and cook till soft. Add minced chicken and mix it well. Cook for 8 to 10 mins till chicken is cooked.
- Step 4.
- Add green peas and cook for 2-3 minutes Add in coriander leaves and mix well. Set aside.Now take samosa sheets. Spoon the chicken filling in and fold it like samosa. Seal the end with a wheat flour paste.
- Step 5.
- Arrange his in a lined baking tray and oil it well on both sides.Bake it for 20 to 30 mins, flip it over in-between.
- Step 6.
- Remove it when golden, serve hot.
Nutrition Facts : Calories 0.4, Sodium 0.1, Carbohydrate 0.1
CHICKEN AND SPINACH SAMOSAS
Steps:
- Begin by preparing the dough. In a large mixing bowl combine flour, salt and oil and mix with your fingers until it resembles coarse bread crumbs. Add water and mix with both hands until fully combined and mixture holds as a ball. Turn out onto a clean flat surface and knead for 10 minutes until the dough becomes smooth. Flatten into a disc shape and set back in bowl and cover with plastic wrap to rest for 30 minutes while you prepare the filling.
- Set a large, heavy-based pot over medium-high heat and add vegetable oil. Add spices and stir until just fragrant - this lightly toasts the spices and forms the spicy base of the filling mixture. Add ground chicken and saute until slightly coloured. Add onion, garlic, and ginger and sweat. Add chickpeas and spinach then simmer for 10 minutes until liquid has evaporated and all the flavours have come together. Season with salt and pepper. Set aside and allow to cool (you can pour it out onto a flat platter to speed up the cooling process.
- Return to the dough and divide it up into 4 equal parts. Working with one piece at a time roll into a nice ball then using a rolling pin roll out into discs. Cut in half down the middle to form two half-circles. Working with one half at a time, rub a little water around the edges using your finger. Form a cone by folding along the straight edge overlapping the seam. Gently pinch at the fold to secure. Holding the cone in your hand fill with 2 tablespoons of filling. Seal the top by bringing the edges together and crimping with your fingers or a fork. Do this with the rest to make 8 samosas. (note: you can freeze them at this point if you wish).
- Heat vegetable oil to 360 degrees F in a large heavy-based pot. Fry the samosas in batches (so as to not to over-crowd the pot) until puffy and golden. Remove with a slotted spoon and drain on paper towels. Season with salt and serve with Raita.
- Combine ingredients in a food processor and pulse 3 times to just chop up the cucumber. The raita should be nice and creamy from the yogurt but still have texture from the cucumber.
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