Chicken Samosa / Crispy Chicken Samosa
Chicken Samosa / Crispy Chicken Samosa
Chicken samosas are favourite post school snack for my kids. Snacks are what kids love most and my kids are no exception. They love all kinds of snacks, baked, steamed, or fried snacks. I don’t bother much about healthy snacks as I am careful about healthy breakfast, lunch and dinner. I make whatever tsnacks hey like so they don’t have cravings for junk food. Street food sometimes are so irresistible but the hygiene factor and ingredients are a real concern. So, I try to recreate Thattukada style Chicken Fry, Chicken 65, Minced Meat Roll, Crispy Samosas, Banana Fritters, Fish Fingers, Paneer fingers, Cutlets, Fish Fingers, Puffs, Momos, Vadas etc at home.
It is hard to find good healthy snacks that are appealing to kids. Fried snacks are what they love most and Chicken Samosa is one of their favourite snacks along with Crispy cones, Masala Vada, Uzhunnu Vada, Potato Croquettes, Squid rings, cakes, Paneer Puffs or Egg Puffs. These Chicken Samosas are great for birthday parties or serve as evening snacks and kids will finish the samosas within no time! You may avoid chicken and make vegetable Samosas; just add little cooked green peas instead of chicken with the other ingredients. Samosa is best served with Tomato ketchup or Green chutney. I have added the recipe for green chutney / Coriander chutney below.
I have observed many kids and I think they love less masala food. They don’t like too much masala and whenever I tried with less spices / masala it was a huge hit. This Chicken Samosa recipe has very little spices to suit their taste. So here’s my original chicken samosa recipe. Have a great snack time. Enjoy!
|Chicken breast||: 200 gms|
|Potato||: 2 nos big|
|Carrot||: 2 nos.|
|Big Onion||: 2 nos.|
|Green peas (optional)||: ½ cup|
|Turmeric pdr||: ¼ tsp|
|Pepper pdr||: 1 tsp|
|Chilly pdr||: 1 tsp|
|Cumin powder||: a pinch|
|Garam Masala||:½ tsp|
|Flour/ Maida||: 1 cup|
|Salt||: 1/4 tsp|
|Water||: as required|
Mix one cup flour with enough salt and sufficient water to make a smooth dough. You need to knead the flour for 5 -10 mts. Keep it covered for half an hour. Shape into balls and flatten into very thin circles like you do for chappathi . Heat a Tawa and place the flattened bread for just 10 seconds, till the color changes slightly. Repeat till you finish the entire dough. Cut the round shaped bread into semi circles and keep aside. If you like the folding method, you need to flatten the dough into rectangles. I mostly use the ready made Samosa leaf that you can buy from the supermarket. It is less hassle and helps me finish my work in no time.
Chop chicken, potato, onion, carrot into small squares. In a pan, mix everything together with all masala, little oil and salt. Cover and cook without water on low flame. Stir in between. Keep aside when cooked.
Take one semi-circle and make a cone, fill it with the filling and seal the ends with maida paste( maida + water into loose paste). Repeat till you finish. Fry in oil, drain in tissue paper.
If you are using Samosa leaf, thaw the sheets half an hour before you need. Make cone out of the rectangle sheets, fill, cover and seal with the Maida Paste. (I am too lazy to make the samosa cover, i always buy leafs.There are instructions with pictures on how to fold it). Fry in hot oil. Hot crispy samosas are ready. Serve with green chutney or tomato ketchup.
For Green chutney, Wash and clean mint leaves and coriander leaves. Take the leaves of mint (avoid stem) and coriander (keep the stem), grind together with a small piece of ginger, 1 Green chilli, 1 tsp. lemon juice, a pinch of Cumin/ Jeera powder and chat masala and salt.
Add very little water and make a smooth chutney. Serve with hot Chicken samosas.
- The Samosa cover part may be difficult in the beginning, but try again. It tastes better. (let me be honest, I am too lazy to make the samosa cover, and when sheets are readily available in supermarkets, well..)
- For vegetable samosas, remove the chicken and add cooked green peas to the other cooked vegetables.
- Always use less masala as the spices should not overpower other ingredients.I assure you, it tastes awesome that way.
- Ready to make samosa patties/ Leaf are available in the supermarket cold stores, if you are not satisfied with the thick homemade covering try that. It’s easier and crispier but for authentic taste stick to the hand made one.
- You can see both the versions in the photo. The samosa patty looks perfect than the other one, but the tastier one is hand made.
- Coriander/ Green chutney – use more coriander leaves and half quantity mint leaves.