Ingredients for dough
1 & ½ cups, all-purpose flour
½ tsp, ajwain (carom seeds)
3 tsp, ghee
Salt to taste
Water
Ingredients for chicken filling
2 tbsp, oil
2 small onion (chopped)
2-3 chopped, green chili,
1/2 tsp, ginger garlic paste
Minced chicken
1/4 tsp, turmeric powder
1 tsp, chili powder,
1 tsp, coriander powder
1/2 tsp, cumin powder
1/2 tsp, Garam masala powder
Salt to taste
Oil for deep frying
Preparation
In a bowl, add maida, salt, ajwain seeds, ghee and mix well.
Gradually add water and knead the dough. Let the dough sit for 10 minutes.
Heat a pan with some oil.
Add onions, green chilies and sauté them.
Add ginger garlic paste and sauté along.
Add chicken mince, turmeric powder, red chili powder, coriander powder, garam masala, salt, cumin powder. Sauté everything well.
Turn off the stove and cool the chicken filling completely.
Take a small portion of the dough and roll it out in an oval shape.
Cut it into halves.
Take one part of the dough and fold it in a cone shape.
Place the filling into the cone shape.
Apply some water on the edges of the dough and seal it.
Shape the samosa such that it sits on its base.
Heat oil for deep frying.
Once the oil is medium hot (note that the oil should not be too hot), drop the samosas into the oil and fry them.
Once the samosas turn golden brown in color, take them out and lay them in a plate lined with tissue paper.
Serve them hot with mint chutney or ketchup.
By Mouli Datta
