Ingredients:
Step1: pastry
1 cups maida
1/2 tsp salt
4 tbsp oil
Water (to knead)
Method:
Sift flour and salt into a bowl. Add 4 tbsp oil and rub it with fingers untill mixture becomes coarse like breadcrumbs. Add some water and make the dough. Rub it with 1/4 tsp oil and slip it into a plastic bag. Set aside for 30 minutes.
Step 2: filling
- 1 cups chicken breast(chopped)
- 1 onion chopped
- 2 tsp ginger/garlic paste
- 2 tsp garam masala
- 1 tsp cumin seeds
- 1 tsp red chilli powder
- 1 tsp turmeric powder
- salt to taste
- 1 tbsp oil
Method:
Mix ginger/garlic paste, garam masala, cumin seeds, red chillic powder, turmeric powder, salt , with 4 tbsp of oil to make a paste. Blend the spices with the chicken and marinate it for 2 hours in the refrigerator. Sautonion in the pan with oil. Add marinated chicken and stir. Cover and cook it for approximately 20 minutes. Set aside to cool.
Step 3: samosa making
Knead the pastry dough again and divide it into balls.
Roll this ball out into a 7 inch round.
Cut it into half with a sharp, pointed knife.
Pick up one half and form a cone making a 1/4 inch wide, overlapping seam.Glue this seam together with a little water. Fill the cone with the stuffing.
Close the top of the cone by sticking the open edges together with a little water.
Press the top seam down with the prongs of a fork or flute it with your fingers.
Samosa is ready to fry. Deep fry the samosa untill they are golden brown and crisp.
sending to the event Ramadan friendly recipes by the halal foodie
sending this to Joy from fasting to feasting -V by yummy food
