want to make hot chicken samosa has anyone a recipe???

Answer 1

Ingredients - Chicken Samosa/Cutlets/Steak

- 1 lb (boneless) Chicken
- 1 chopped Onion
- 8 chopped Garlic
- 1 inch (chopped) Ginger
- 4 Green Chili
- 2 tbsp Cilantro
- 1 tsp Coriander Powder
- 1 tsp Red Chili Powder
- 2 tsp Worcestershire Sauce
- 1 Egg
- to taste Salt

Instructions

1. Chop chicken pieces into small pieces.
2. Marinate chicken with all ingredients except egg and keep aside for about an hour.
3. Break the egg into the marinated chicken and mix.
4. Grind the marinated chicken in a mixer grinder.
5. Heat oil and fry till well cooked and brown.
6. Cool and use as stuffing for samosas.
7. The stuffing will be enough for about 20 samosas (refer to samosa recipe for more details). You can use half of the stuffing for making samosas and remaining portion can be used to make chicken cutlet. Will make about 6/8 cutlets. To make cutlets:
8. Boil three potatoes.
9. Mix mashed potato. Use little corn flour if reqd. for binding.
10. Shape into cutlet (flat and oval shaped).
11. Dip in beaten white of an egg and then cover well with bread crumb.
12. Deep fry the cutlets.
13. To make chicken steak:
14. Take the ground chicken with spices and shape into steak.
15. On a non stick tawa (frying pan) put little oil and Fry the steaks in low heat till well done and brown.
16. This steak can be used to make hamburger.

Ingredients - Samosa

- 2 Cups All Purpose Flour
- 1.5 Cup Cooking Oil
- 2 Idaho Potato
- 1 Medium Cauliflower
- 1 Tsp Panch Phoron
- To taste Salt
- 0.5 Tsp Ginger
- 3 Chopped Green Chili
- 0.5 Tsp Turmeric powder

Instructions

1. Sift flour and half tea spoon of salt in a bowl. Add four table spoon of oil and knead well until the mixture becomes like coarse bread crumb. Add water about half cup - add little at a time and knead till the dough becomes stiff ball. Make sure not to add too much water.

2. Remove the dough onto a clean work place or a chopping board and knead for about 8 to 10 minutes till the dough becomes soft and smooth. Cover and set aside.

3. Make the stuffing : --- Peel skin from potato and cut into 1/4 inch dice. --- Wash cauliflower and remove the flowers and cut into small pieces. --- Mix turmeric powder and salt into cauliflower and potato pieces. -- Grate ginger and chop green chilies. --- Heat 4 table spoon oil. Add panch-phoron, grated ginger and green chilies and fry till splutters. Add the potatoes and cauliflower and continue frying with stirring occasionally till well cooked and done.

4. Divide the dough into eight portion and shape into balls. Take each ball, brush oil and flatten by pressing a little and then roll into a round thin circle of about 8 inches diameter. Cut with a knife along the middle and pick up one half . Fold into a cone making 1/4 inch overlapping seam, brush few drops of water into the seam with finger and glue the seam. Fill up the cone with the stuffing. Close the top of the cone again keep about 1/4 inch overlapping. Brush water with finger and press the top seam and flute with your fingers. Repeat with the rest dough, will make 16 samosas.

5. Heat oil in a shallow deep bottom pan to very high. Add samosas one by one about three at a time. Reduce heat and deep fry turning over a few times till golden brown and crisp - will take about 8 to 10 minutes.

6. Drain on paper towel and serve.

7. Note :-For filling you can also use potato and green peas cooked in the same way.

Answer 2

Chicken Samosa

Ingredients :

1. For the Dough
Flour - 500gm
Salt - 1/2tsp
Ginger juice - 1tsp
Garlic juice - 1tsp
Ghee - 3tbs
Milk - 1cup

2. Minced Chicken - 500gm
Ginger-Garlic Paste - 1tbs
Minced Onion - 2 (large)
Ghee - 2tbs
Coriander leaves - a handful
Chopped mint leaves - few
Groundnut oil - for frying
3.
Green chillies - 6nos
Peppercorns - 5
Coriander seeds - 1tbs
Cumin seeds - 1/2tsp
Cinnamon - a small piece
Green cardamoms - 4nos



Method :

Sieve the flour and salt together. Add ghee and mix till the mixture resembles breadcrumbs. Make a dent in the centre and put in the milk, ginger and garlic juice. Mix well and knead to make a soft but not sticky dough.

Boil the minced chicken with the ginger garlic paste and salt till done. Keep it aside. Grind the 3rd ingredients.

Heat some ghee in a pan. Fry the onion and ground masala for 3-4 minutes. Add the minced chicken and fry till dry. Mix with the coriander leaves and mint. Keep it aside and allow to cool.

Divide the dough into 6 to 8 portions. Roll each portion into a thin rounds. Place a heaped tablespoon of the mince filling at the centre and cover with another rolled portion. Seal the edges by pressing down. Cut into triangles and deep fry in hot oil.

Answer 3

take chicken breast pieces n make a paste of them or just make them fine shred like , add ur masalas n minced peas to it ....the rest is the same for aloo samosas