RAMADAN SPECIAL - SAMOSA RECIPES | CHICKEN SAMOSA | MUTTON SAMOSA

By Spice Eats · 60 min

Ingredients

Instructions

1. Wash and drain the chicken mince.
2. Finely chop the onions, ginger, garlic, green chillies and coriander leaves.
3. Thaw the samosa sheets for 1 hour before wrapping. Make the flour paste just before you wrap the samosas.
4. Heat the oil in a pan, add the onions and fry on medium heat for 5 minutes until light brown.
5. Add the ginger and garlic, mix and fry for 1 to 2 minutes on medium heat.
6. Add the chicken mince and fry on high heat for 3 to 4 minutes, until its colour changes and the water has dried up.
7. Add all the spice powders and salt, mix and fry on medium heat for about 10 minutes until the chicken is tender.
8. Add the tomato sauce and cook on low heat for 2 minutes, then stir in the green chillies and coriander.
9. Transfer to a plate and let cool completely before using.
10. Fold a samosa sheet into a cone, fill with 1.5 tbsp of filling, press it in to shape the cone, then seal the open edge with the flour paste. Repeat for all the samosas.
11. Heat oil in a flat pan or kadai over medium heat.
12. Fry the samosas in batches of 5 to 6, turning them, for 8 to 10 minutes until golden.
13. Drain on a plate and serve.

Summarized from Spice Eats's video. Watch it for the details.

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