Chicken Pastries; Samosas
Today I am going to share with you all one of the most loved Indian stuffed pastry, “Samosa”. These triangular pastries are one of the most eaten and cherished snack in India, anywhere you go you can always find a snack house or a road side vendor selling them. Stuffed with many different kinds of filling and then deep fried, samosa is the kind of indulgence that is not only delicious but addictive too.
Samosas are usually fried just before serving and served hot with some form of chutney or ketchup. You can use any choice of filling from the traditional ones like potatoes to beef or cheese. Today I am using a spicy chicken and potato filling for the samosas.
You can serve these as a snack of even as a little savory pies for lunch or dinner. To reheat them the best way is to place them in pre-heated 365 F oven for 10-12 minutes. I hope you will give this recipe a try and enjoy it.
This was a guest post for a Ang Sarap, a beautiful food blog by my talented friend Raymund
Chicken Pastries; Samosas
- All Purpose Flour – 2 cups.
- Oil or Unsalted Butter or Ghee – 4 Tbsp.
- Carom Seeds or dried thyme – ¼ tsp.
- Salt – ¾ tsp.
- Water – 6 – 8 Tbsp. chilled.
- Chicken ground – ½ lbs.
- Potatoes – 3 medium size; boiled and chopped.
- Ginger – 1 tsp. finely minced.
- Garlic – 1 tsp. finely minced.
- Jalapeno – 1 finely chopped.
- Salt and pepper as per taste.
- Oil – 2 tsp.
- Cilantro – ¼ cup finely chopped.
- Lemon juice – 1-2 Tbsp.
- Dry Roasted Spices - (Dry roast both seeds in a clean hot pan till they start to get brown in color about 1-2 minutes. Coarsely grind them .Keep an eye on them and keep stirring, they can burn really fast).
- 1 - Cumin seeds – 1 tsp.
- 2 - Coriander seeds – 1tsp.
- Oil – 2 -3 cup for deep frying the samosas.
Preparing the Dough
- Place the flour, oil, carom seeds and oil in a food processor and pulse few times until it is well mixed and the mixture looks like fresh bread crumbs. With machine running, start adding ice water slowly until the flour gather into a semi-firm ball and stops sticking to the sides of the work bowl (start adding by 4-5Tbsp of water and add more very carefully if needed). Remove the dough from the work bowl and knead on a clean surface for about 4-5 minutes or until dough is smooth and pliable. Shape it into a ball, rub it with oil, cover it with plastic wrap, and keep it aside for minimum 45 minutes to rest. This dough can be made up to 2 days in advance, tightly covered and refrigerated. Make sure to bring it to room temperature before rolling out and shaping the samosas.
- In a large mixing bowl add ground chicken, minced ginger and garlic and chopped jalapeno. Mix well. Heat oil in large non-stick wok/skillet and add the chicken mixture to it. Cook stirring over medium-high heat until the meat is golden and completely dry, about 6-8 minutes.
- Add the chopped boiled potatoes and salt and pepper. Mix well, finally add the dry roasted spices, lemon juice and chopped cilantro. Give a last good stir, remove from the heat and let it cool down completely before using.
Rolling and Assembling the Pastries
- Lightly oil you palm (to prevent the dough sticking to them); divide the dough into 12 balls. Set aside on a plate and cover with damp towel. Working with each ball at a time, flatten it into a disc, coat well with dry flour and roll each disc into a 6-7 inch circle or oval-shape of uniform thickness. If the dough sticks to the rolling pin, coat it with little dry flour.
- Cut the circle/oval in half to make 2 semi circles or oval shape. Dip a fingertip in water and moisten about ½ inch in, along the straight edge. Pick up the two corners and place one over the other along the straight edge, then press along the straight edge to seal making a cone. Make sure to pinch the point of the cone to seal it well too.
- Alternately - You can also fold the shapes in half, sealing the straight edge to make a simpler cone.
- Fill the cone about ¾ full with the filling, moisten the inside edges of the mouth of the cone with water and press them well to seal. (All seams must be well sealed. If they are weak and open up the filling will fall out while frying, also the oil will seep into the pastry and the samosas will be greasy and heavy).
- Repeat with all the balls of the dough, set the samosa’s seam side down on a baking tray in a cool place loosely covered. The samosa can be assembled ahead and stored refrigerated up to 8 hours. Let it come to room temperature before frying.
- Heat the oil ( 2 ½ - 3 inches of oil ) in a wok or skillet over moderate heat to 350 F. Place samosas in the wok as many as it can hold at one time without crowding, and fry turning them few times with a slotted spatula, until crispy and golden on all sides (5-6, minutes). Make sure to keep heat moderate and if the samosa browns too quickly it means the oil is too hot, lower the temperature.
- Once done; drain the samosas on paper towel and then serve hot along with Green Chutney or Ketchup.