Samosas

 

Samosas are a very versatile dish to make for any occasion. They can be made with cheese, spinach, chicken, beef, pork, or you can even make them vegetarian, whatever you decide to stuff them with. Try different ways and enjoy. The recipe below is for Chicken Samosas. 

Craving a crispy, flavor-packed snack? Chicken samosas are simply irresistible! Making them at home lets you customize the ingredients and spices just how you like. There’s nothing quite like biting into a warm, freshly fried samosa crafted by your own hands. Perfect for parties, snacks, or meals—let's explore how to create these mouthwatering delights in your kitchen!

Ingredients

4 cups of all-purpose flour

1 teaspoon salt

2/3 cup of canola oil

3/4 cup of water

FILLING:

1 tablespoon canola oil

1 small onion

1/2 cup chopped peeled potato

2 tablespoons curry powder

2 garlic cloves, minced

2 teaspoons minced fresh gingerroot

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon cayenne pepper

3/4-pound ground chicken

1/2 cup frozen peas

1/2 teaspoon salt

Oil for deep-fat frying

Chutney, optional

Directions

In a small bowl, combine flour, salt and 2/3 cup oil until the mixture resembles breadcrumbs. Gradually stir in water until smooth. Turn onto a lightly floured surface; knead until smooth and elastic, 8-10 minutes. Cover and rest for 45 minutes.

Meanwhile, in a large skillet, heat oil over medium heat. Add onion and potato; cook and stir until potato is almost tender, 8-10 minutes. Add curry powder, garlic, ginger, cumin, coriander and cayenne; cook for 4 minutes longer. Add chicken; cook and stir until chicken is no longer pink and potato is tender, 8 minutes, breaking chicken into crumbles. Stir in peas and salt. Remove from heat.

Divide dough into 8 pieces. Roll 1 piece of dough into a 9x6-in. oval. Cut dough in half. Moisten straight edge with water. Bring 1 corner of the half-moon up to meet the other corner of the half-moon, forming a cone. Pinch seam to seal. Fill with about 2 tablespoons chicken mixture. Moisten curved the edge of dough with water, fold over top of filling and press seam to seal. Repeat with remaining dough and filling.

In an electric skillet or deep fryer, heat oil to 375°. Add samosas, a few at a time, into hot oil. Fry until golden brown, 2-3 minutes on each side. Drain on paper towels. Serve warm, with chutney if desired.

 

Elizabeth Kilbride is a Writer and Editor with forty years of experience in writing, with 12 of those years in the online content sphere. Author of 5 books and a Graduate with an Associate of Arts degree in Business Management, then a degree. Mass Communication and Cyber Analysis from Ashford University, then on to Walden University for her master’s in criminology with emphasis on Cybercrime and Identity Theft and is currently studying for her Ph.D. degree in Criminology. Her work portfolio includes coverage of politics, current affairs, elections, history, and true crime. Elizabeth is also a gourmet cook, life coach, and avid artist in her spare time, proficient in watercolor, acrylic, oil, pen and ink, gouache, and pastels. As a political operative who has worked on over 300 campaigns during her career, Elizabeth has turned many life events into books and movie scripts while using history to weave interesting storylines. She also runs 7 blogs ranging from art to life coaching, food, writing, Gardening, and opinion or history pieces each week.