Indian Chicken Samosa Food

SPICY CHICKEN SAMOSAS

Steps:

• To make the filling, fry the chicken in a large frying pan until golden brown. Remove and set aside.
• Add the onion, ginger and garlic to the pan and allow to fry until soft and translucent. Add all the spices and allow to cook for another 30 seconds until the pan is dry then add the chicken with all its resting juices.
• Pour in the chicken stock, lemon juice and sugar (if using) and allow the chicken to simmer until the liquid has reduced. The mixture needs to be moist but quite dry before it can be stuffed into the samosa wrappers.
• Add the fresh cilantro/coriander and season to taste. Allow the filling to cool to room temperature before using.
• To assemble the samosas, place a samosa wrapper lengthwise in front of you on a chopping board. Place a tablespoon of filling into the bottom left corner then fold up into a triangle and continue folding until the filling is fully encases in the pastry.
• Spread a little flour paste onto the edges and seal the samosa. Set aside and continue with the remaining ingredients.
• Pre heat vegetable or canola oil until hot in a deep pot then fry the samosas until golden brown and crisp. Remove with a slotted spoon and allow to drain on paper towels before serving with chutney.

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.

CHICKEN SAMOSA RECIPE

Steps:

• To make the dough, combine flour and salt in large mixing bowl, then stir in oil. Add water, little by little, to form a workable dough. Form the dough into a ball and wrap in a damp kitchen towel to rest at room temperature for 30 minutes.
• To make the filling, place a deep, heavy-bottomed saucepan over medium-high heat and add the oil. When oil is hot, add the onion, ginger, garlic, and 1/2 tsp salt and stir. Cook for 2 minutes or until onion softens. Add minced chicken, remaining 1/2 tsp salt, cumin, coriander and chili powder. Cook 10 minutes, stirring occasionally, then sprinkle with garam masala and add frozen peas. Stir and cook 5 more minutes. Taste for salt and add more if needed. Add chopped chillies if using (filling will be mild without).
• To shape the samosas, divide the dough into 6 equal portions, then roll each into a smooth ball on a well-floured surface. Roll each ball into a thin, oblong shape, then use a knife to slice in half lengthwise to make a half-moon. Take one half in your hand, brush some water on the edges, and fold into an open cone shape, pressing edges to seal. Hold the cone and fill with about 2 tbsp chicken filling. Pinch to seal Allow it to sit on a cutting board to form a flat bottom. Finish shaping remaining samosas.
• To fry the samosas, pour the oil into a deep saucepan or dutch oven to a depth of 3" over medium heat. Fry the samosas in batches once the oil reaches about 200ºF. Fry for 15 minutes until golden, then increase heat to high and cook for 5 minutes at a hotter temperature until deep golden brown. Remove with a slotted spoon and place on paper towels to drain.

ULTIMATE SAMOSAS (CHICKEN AND SPINACH) - TYLER FLORENCE

Steps:

• Combine oil, cinnamon, curry powder, cumin and ground chili in a large skillet. Cook, stirring often, over medium heat until spices are hot and very fragrant, 2-3 minutes. Add chicken and cook, stirring occasionally to break up the meat. Add onion, garlic and ginger and stir. Add chickpeas and spinach and stir again. Add salt and fresh pepper to taste. Cook until nearly dry, then cool to room temperature. Remove cinnamon stick and discard.
• In a food processor, combine flour and salt; pulse to distribute the salt. Add oil and pulse until it has the texture of wet sand. With the blades running, drizzle ice water through feed tube until the dough just forms a coherent mass. Wrap dough in plastic wrap and refrigerate.
• Heavily flour a dry work surface. Cut dough in quarters. Working with one ball at a time, roll ball into an 8" circle. Cut in half. With a fingertip or pastry brush, spread water along the cut edge. Fold the half-circle so the cut edge overlaps itself to form a seam, and the whole thing forms a cone (the center of the cut edge forms the tip of the cone). Pinch the seam tightly. Stuff with about 2 tablespoons of filling, or until nicely full. Wet the remaining exposed edge of the dough, and crimp closed. Repeat with remaining dough to form 8 samosas. (Samosas can be frozen at this point for up to a month; fry while still frozen.).
• Heat 1 qt vegetable oil in a pot to 360°F Fry in batches until golden and puffy, about 8 minutes. Drain on paper towels. Sprinkle with salt and serve hot.

EASY BAKED INDIAN SAMOSAS

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.

CHICKEN SAMOSAS

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.

INDIAN SAMOSA

Steps:

• Mix together the flour, oil and salt.
• Add a little water, until mixture becomes crumbly.
• Keep adding water, kneading the mixture till it becomes a soft pliable dough.
• Cover with a moist cloth and set aside for 20 minutes.
• Beat dough on a work surface and knead again.
• Cover and set aside.
• FILLING.
• Heat 3 tbsp oil.
• Add ginger, garlic, green chillies and few coriander seeds.
• Stir fry for 1 minute, add onions and saute till light brown.
• Add cilantro (fresh coriander), lemon juice, turmeric, red chili, salt and garam masala.
• Stir fry for 2 minutes.
• Add potatoes.
• Stir fry for 2 minutes.
• Set aside and allow to cool.
• Divide dough into 10 equal portions.
• Use a rolling pin, roll a piece of dough into a 5" oval.
• Cut into 2 halves.
• Run a moist finger along the diameter.
• Roll around finger to make a cone.
• Place a tablespoon of the filling into the cone.
• Seal the third side using a moist finger.
• Deep fry the samosas on low to medium heat until light brown.
• Serve with tomato sauce or any chutney you love.

KEEMA SAMOSAS (CHICKEN SAMOSAS)

Steps:

• Make the filling: Heat oil in a large nonstick pan over medium. Add the ginger and garlic, and cook, stirring, until the raw smell dissipates, about 2 minutes. Add the onions and cook, stirring occasionally, until translucent, 5 to 7 minutes.
• Add the cumin seeds, ground chile, coriander and turmeric. Cook, stirring constantly, until fragrant but not burned, 30 seconds to 1 minute. Add the chicken, salt and vinegar, and raise the heat to medium-high. Cook, stirring to break up the chicken, until all the liquid has evaporated and the chicken is cooked through but still retains some moisture, 10 to 15 minutes.
• Add the garam masala and fresh chiles, and stir for 30 seconds to 1 minute. Turn off the heat and add the cilantro. Stir until well mixed and let stand until cool enough to handle.
• Meanwhile, prepare to assemble the samosas: Line a sheet pan with wax paper or plastic wrap. Stack the wrappers and cut evenly in thirds to create 42 rectangles, 8 inches long by 2 2/3 inches wide. If your wrappers are not 8 inches square, aim to cut 42 rectangular shapes in a 3-to-1 ratio. Place a damp clean cloth over your pastry sheets to prevent them from drying. Place the flour in a small bowl and add enough water (about 3 tablespoons) to make a smooth paste that's the consistency of craft glue.
• Take a pastry rectangle and place it with the long side facing you on a flat work surface. Replace the damp cloth over the remaining pastry sheets to keep them from drying out. Take the bottom-right corner of the rectangle and fold it over the top, with the short side extending 1 to 2 inches past the top. The overlapping pastry at the bottom right of the sheet will form an equilateral triangle with sides that are about 3 inches long. This triangle will be the final shape and size of the samosa. Fold the triangle so its right outer edge is aligned with the horizontal bottom edge of the sheet. There should now be a triangular pocket with two flaps sticking out to the left. Pick up the pocket so it is open and upright like a cone. Fill the cone with 2 teaspoons of the filling. Using the back of a small spoon, spread the flour paste in a thin layer over the remaining strip of pastry. Fold it over the stuffed triangle to seal the samosa. If the corners of the samosa have any gaps, fill them with the flour paste and pinch them to seal. Repeat with the remaining filling and rectangles (you may have leftover wrappers) and lay on the lined sheet pan, spacing apart. They can be fried or baked right away, or frozen on the pan until firm, then sealed in an airtight container or freezer bag. They can be frozen for up to 2 months before frying and go straight into the hot oil from the freezer.
• To fry the samosas, fill a frying pan with oil to a depth of 1/2 inch. Heat the oil over medium-high until it ripples. Add enough samosas to fit without overlapping and shallow-fry until golden brown, 1 to 3 minutes per side (longer, if frying directly from the freezer). Transfer to a cooling rack or plate lined with a paper towel to prevent them from getting soggy. Repeat with the remaining samosas, replenishing and reheating the oil between batches.
• To bake the samosas, heat oven to 400 degrees. Line a 1-inch-deep sheet pan with foil and add a thin layer of oil to the pan (about 1/4 inch). Coat the samosas with the oil in the sheet pan and arrange them on the pan in a single layer in rows. Bake, turning once halfway through, until evenly golden brown, 6 to 8 minutes per side. Transfer to a cooling rack or plate lined with a paper towel to prevent them from getting soggy.
• Serve hot or warm with the mint chutney for dipping.