Chicken samosa is one of the most popular snacks in Nigeria. It is filled with a ground chicken and onion filling that is loaded with spices and flavours.
To make the dough, whisk salt and flour then gradually add water to form a soft dough. Cover it and let it rest for 30 minutes.
Ingredients
Samosa is a deep-fried South Asian snack that is often served with chutney or other sauces. This tasty appetizer is a great addition to any dinner party or can be enjoyed with a cup of coffee or chai.
In a large pot, heat oil. You know it is hot enough when you drop a piece of dough into the oil and it rises quickly and puffs up.
Add ginger, garlic, and chili. Fry until the mixture is fragrant. Then add ground chicken, turmeric powder, red chili powder, garam masala powder and salt. Mix well and cook for another minute.
To shape the samosas, divide the dough into six equal pieces. Roll each piece into an oblong shape, then cut in half lengthwise to make a half moon. Moisten the straight edge with water, then fold over and seal with a press. Fill samosa with about 2 tablespoons of chicken filling. Press the edges to seal and trim off any excess. Repeat with the remaining dough and filling.
Preparation
You can make samosas ahead of time and freeze them. They can be thawed at room temperature and then fried until golden brown. This is a great recipe for parties or festivals as the pastry can be prepared beforehand and the filling (ground chicken) cooked quickly, allowing you to prepare the whole platter at once.
Cooking the filling: Heat oil in a pan and add bay leaf, cinnamon stick, green cardamom and cloves. Add onion and garlic and saute until soft and fragrant. Add the ground chicken and spices [black salt, turmeric powder, red chili powder, coriander powder and garam masala].
To assemble the samosa: Spoon 2 tablespoons chicken mixture onto the straight edge of a dough half-moon. Moisten the curved edge of the other half-moon with water or flour paste and fold over top of filling, sealing edges. Serve warm with chutney. You can also bake the samosas at 350 to 375 Degrees Fahrenheit [180-190 Degrees Celsius] for about 20-25 minutes or until golden brown, flipping them halfway through.
Cooking
Also known as samoosa, Sambosak, Somaas, Sambusa, or sambusaya, this tasty treat is best served piping hot with your favorite chutney. I recommend trying these with mint and coriander chutney, Indian onion chutney, spicy yoghurt sauce, or the classic sweet tamarind chutney.
In a large bowl, whisk salt and flour together. Gradually add water to form a stiff dough. Knead the dough for 7 to 10 minutes until smooth and elastic. Cover and let rest for 30 minutes.
Heat oil to 350F. When the oil is hot enough, drop a small piece of dough into the oil. It should sizzle and bubble very slightly after 30 to 40 seconds.
Divide the dough into 8 equal parts. Shape each part into a half circle. Moisten a straight edge of one half moon with water and bring it to meet the other half moon, forming a cone. Press seams to seal. Fill with 2 tablespoons of chicken mixture. Repeat with remaining pieces of dough and filling.
Serving
The savory filling of chicken samosa is perfectly balanced by the refreshing mint chutney dipping sauce. It’s a popular snack or appetizer and makes the perfect party food.
These scrumptious samosas are made with a mix of ground chicken and onion. They are stuffed into a triangular pastry pocket and fried until golden brown and crisp. The spiced filling and the flaky dough make this samosa a must-try!
Samosas are a common dish in Indian cooking. They are small fist-sized pockets of dough in a triangle shape filled with ground masala spiced chicken and are traditionally fried, but can also be baked.
In a large bowl, whisk together salt and flour, then slowly add in water to form a dough. Cover with a damp cloth and let rest for 30 minutes. Heat oil in a pan over medium-high heat and fry the samosas until crispy and golden. Remove from the oil and drain on paper towels.سمبوسة دجاج
