Chicken Samosa

                                                                                      
Since past few days it has been raining regularly in evenings. Tempted by the weather , I was longing to come up with a snack which would differ from the regular ones. Hence, without experimenting too much I prepared Samosa with chicken as a filling. Samosas are perhaps the most famous snack in North India. We used to get fresh hot and spicy samosa sold only for Re 1 and today the same thing is being sold at Rs. 7 in that shop. Getting back to the weather in Bangalore, I twisted the usual recipe of samosa and made a hybrid samosa using chicken filling for the non veg lovers. Do share your experience of how it turned out at the first instance.
For my vegetarian friends click here for Bengali style samosa/Singara which I posted when I had started blogging. 

To make the outer wrapper:
1 cup All purpose flour
1/2 tsp Ajwain
Pinch of salt
1 tbsp Oil
Water to knead the dough


Method:
In a broad vessel take flour, salt, ajwain and pour oil. Mix throughly and with the help of water
make it in soft and tender dough.Cover the dough and let it sit for 20 minutes. 


For the filling:
400gms Boneless chicken
2 Onions
1" inch Ginger, finely chopped
5-6 Garlic pods, finely chopped
3-4 Green chillies
1 tbsp Coriander leaves, chopped
1 tsp Red chilly powder
1 tsp Roasted Cumin podwer
1 tsp Garam masala
Salt to taste


Oil for deep frying


Method:
Cook chicken pieces in pressure cooker with little salt. Once  chicken is cooled down, use two forks to make fine shreds of chicken . Heat 1.5 tbsp oil in a pan and add onions, fry till light pink. Add ginger, garlic, green chillies and mix well. After that add shreadded chicken and saute for 5 minutes. Add red chilly, roasted cumin podwer, garam masala, corainder leaves and salt. Mix well and fry for a minute. Remove from heat, and let this mixture cool for later use. 

                                                                                    


How to shape Samosas:
Now pinch off equal sized balls from the kneaded dough. Keep the dough balls covered with a wet muslin cloth to avoid drying.Dust a rolling pin and your work surface with flour and roll out the dough into a 6 inch circle. And cut it into half from the center so that you get two semi circles ready. Use your finger tips ans sprinkle water all around the edges to moisten the semicircles. Take one semicircle and make a hollow cone, fill 1 tbsp of chicken mixture and seal carefully the open part by pressing it in between your index finger and thumb. So final look will be  triAngle shape. 
Now heat oil in a heavy bottom pan till smoking hot and then simmer. Now carefully slide 2-3 samosas into hot oil over meduim heat till golden brown. Drain the samosas thoroughly on paper towels. Serve with your choice of chutney or sauce and enjoy !!!