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- anisha naina
- Nov 4, 2009
- 1 min read
All Purpose Flour - 1 cup + 2 tbsp.
Ajwain - 1 tsp
Shortening - 1 tbsp.
Oil - 1 tbsp.
Salt
Chicken - ½ lb., cooked and minced in food processor
Fennel - 1 tsp
Onion - 1, diced
Green Chilli - 2, minced
Ginger Garlic paste - 2 tsp
Turmeric - 1 tsp
Chilli Powder - 1 tsp
Coriander Powder - 1 tsp
Garam Masala - 1 tsp
Salt
Curry Leaves
Cilantro
In a large bowl add in Flour, Ajwain, Shortening and required Salt. Adding little Water at a time knead the mixture into a soft Dough. Smear with Oil and rest the Dough for 20 min.
Prepare a paste of the Flour by mixing 2 tbsp. of Flour with little Water.
Heat Oil in a medium pan. Add Fennel seeds and sauté for 30 sec.
Add Onion, Green Chilli and cook cook until translucent.
Add Ginger Garlic paste and cook until the raw smell goes away.
Season the mixture with Turmeric, Chilli, Coriander and Garam Masala.
Now add the Chicken and season with required Salt. When the mixture is warmed through add minced Cilantro and Curry Leaves.
Make small balls with the Dough and spread into small circles. Using a knife slice the Dough circle into 2 semi circles. Fold the Dough into a cone and seal the sides with Flour paste. Fill the cone with the Chicken mixture and close the Samosa sealing all open edges with Flour paste. Deep fry the prepared Samosas in Oil until golden. Serve with Tamarind and Green Chutney.
