Chicken Samosa

Chicken Samosa For filling: Boneless Chicken - 250 gms Onion - 2 Nos, medium sized, finely chopped Finely Chopped Ginger - ¾tbsp Finely chopped Garlic - 1tbsp Finely chopped Green chilies - 2to3 nos Finely chopped Curry leaves - 2 sprig Turmeric powder – ½ tsp Coriander powder – ½ tsp Kashmiri chilli powder - 1 tsp Garam Masala - ½ tsp Black pepper powder – ¼tsp Fennel powder - ¼ tsp Coconut Oil -2 tbsp Salt to taste Water to cook chicken Oil for frying For Samosa wrapper dough: Wheat flour/Atta - 1 ½ cup All purpose flour - ½ cup Salt - ½tsp Coconut oil - 2 tsp Water as needed Directions Clean and cut the chicken into small pieces. Wash thoroughly and drain. In a pressure cooker, add the chicken, turmeric powder, Kashmiri chilly powder,( half of each) salt, required amount of water; Mix well and cook until the chicken is done. Once the chicken is done, drain well and allow to cool; Once cooled, nicely mince the chicken and set aside(refer notes). Now its time to make the samosa wrapper dough; In a large bowl, add the ingredients for 'samosa wrapper dough',knead well and make a soft pliable dough; Set aside for at-least 15 minutes. Masala Preparation: Heat 2 tbsp coconut oil in a kadai or pan, add the chopped onion and sauté until it starts to brown lightly.Now add the chopped ginger, garlic, green chillies, curry leaves, salt and sauté till the raw smell disappears. Then lower the flame and add ¼ tspof turmeric powder, ½ tsp of Kashmiri chilly powder, Coriander powder, Garam Masala, Black pepper powder, Fennel powder and fry for few seconds. Then add the minced chicken; Mix well and fry for another 2 minutes.Check for salt at this stage, add if required and mix well. Allow to cool. Making & Filling Samosa: Divide the dough into medium lemon sized balls. Roll each ball with a rolling pin into a circular shape(approx about 7-8 inch in diameter). Then cut it into four equal quarters .Take one quarter and make a cone; seal the edges .Now fill with 1 or 1 ½ tablespoon of chicken masala filling. Then cover the flap and seal completely .Make the rest of the samosas the same way and set aside. Frying Samosas: In a deep frying pan, heat oil for frying( approx 1 ½ cup). When it is hot, reduce the heat to medium.Deep fry 3-4 samosas at a time until golden brown on both sides; Don't forget to flip to both sides regularly. Drain it. Crunchy Samosa is ready to serve. Notes: **For mincing, shred the cooked chicken using your hands.If you are using chutney/small jar of mixie/food processor; Put the chicken in the jar and rotate it once or two in pulse mode. Please make sure that, it doesn't turn into a chicken paste . * To use the frozen samosa sheets ,remove the sheets from the freezer, about 15 minutes before using. Visit Facebook page for more recipes....
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