Preparation Time : 40 minutes

Cooking Time :15 minutes for the filling + 4 to 5 minutes for each batch to be deep fried .

Serving : 4 to 6 members

Description

Chicken samosa .This is the South Indian version which is entirely different from the North Indian samosa from the filling, to outer cover , to shape, texture and taste which is an excellent mix. These are crisp with hot stuffing inside which marries perfectly with each other. Usually had as its without any dips or sauces. Yummy to the tummy and sure can’t stop with one. This samosa is a signature dish made at most Muslim house holds during ifthar (fasting) time while breaking our fast. You all will love making these terrific impressive samosa’s . Don’t know why for a long time i thought , i was a north indian. One holiday we had gone to Bombay. I remember asking my dad if we have come to south India ? He was like we live in south india and we are South Indians. How depressed i was to hear that. God alone knows why. Think i was immensely in love with the word North Indian and took a long time for me to accept the fact also. North Indian or South Indian. I am proud to be born as an Indian. * recipe courtesy Reshma Nooh*

Ingredients

Method

1. Mix everything .. Add just enough water to cover the chicken mince then pressure cook for1 whistle . Boil till all the moisture has evaporated and the chicken mince is dry .
2. Saute in a pan with 3 -tbsp oil, 3-finely chopped onion, 4 – green chillies finely chopped Some -coriander leaves. Then add the cooked chicken mince , saute again a minute, then remove from heat. keep aside.

Ingredients for the Samosa Pastry

Method for the samosa pastry

1. Mix together and knead,1/2 cup Maida,,1/4 tsp salt and Enough water to get a soft dough.
2. Divide dough into small lemon size balls..Roll out each ball into small rotis 2-3 inches in diameter .
3. Now spread dalda or oil liberally on one side of a roti, then stick another roti on that so they become a sort of sandwich. Do the same for rest of rotis.
4. Now roll out the sandwiched rotis ( on a well floured surface!) as thin as possible( paper thin). Do the same for rest of sandwiched rotis.
5. Heat a tawa or pan on high flame .Put a roti on hot tawa, leave for a minute, turn over, then remove from tawa within a minute.
6. The idea is to just cook the rotis not to make them stiff or hard.Do the same for rest of rotis.
7. While still hot( careful.. ) pull apart each roti at the edges. You will find that the more liberal u were with dalda.. The more easier it is to take apart without tearing the rotis to shred.
8. Cut each roti into 4 triangles.
9. Mix 2-3 tbsp of Maida and water to get a thin paste which u will be using as glue.
10. Make a small cone out of the triangle, sticking two edges together with glue.. Then fill with a tsp chicken masala.. Close the cone with glue again.
11. Repeat for the rest of triangles. Deep fry in hot oil, drain and serve hot with tomato sauce or as it is .

Some Important Tips

1. Also.. When u roll out the rotis , use flour liberally and stack them on top of each other or they will become dry and your pastry will become too tough.
2. Even while cooking the rotis or cutting them up.. Always remember to stack them .. Keep away from drafts( don’t do this under a fan!) or keep covered with a slightly damp cloth.
3. Vegetarians can add mixed vegetables , paneer and soya flakes instead of chicken mince and follow the same recipe to get vegetarian samosa.