Views : 60239
- 1 Cup = 200ml
For making dough
- Al purpose flour - 1 cup
- Salt - to taste
- Water - enough to make dough
- Mix salt with water. Add little by little salt water to the all purpose flour and knead it to make a smooth dough. Keep it aside covered.
For the filling
- Boneless chicken breast (cooked adding ¾ tsp pepper pwd; ¼ tsp turmeric pwd; enough salt and 1 ½ cup water and shredded), 1 ¼ cup
- Hard - boiled egg (cut each egg to about 12 pieces) - 2 no.s
- Onion (finely sliced) - 3 no.s
- Green chili - 2 - 3 (chopped)
- Crushed ginger garlic - 1 tsp
- Coriander leaves - little
- Curry leaves, -l ittle
- Ghee / clarified butter - 2 tbsp
- Salt - to taste
- Heat oil in a pan, add sliced onion, chopped green chili and enough salt. Saute it on medium flame till soft. To this add crushed ginger garlic and saute till the raw smell disappears.
- Add the curry leaves and coriander leaves and mix well.
- To this add the shredded chicken, mix well and cook on low flame for another 4 - 5 minutes.
- Make about six equal sized balls out of the prepared dough. Take one dough ball out of it, dust it with flour and roll it to make a big circle (like chapathi). Cut it to 4 as shown in the picture (no. 1)
- Take one out of it, add little filling at the center, place a piece of hard - boiled egg (no. 2), and slowly fold it to samosas as shown in the picture (no.3, no. 4, no.5).
- Keep the shaped samosas in a dusted area. Repeat the process with the remaining dough. Keep it covered for about half an hour. (at this stage, you can freeze the samosas for further use. Make sure to keep it without touching each other, covered)
- Heat oil in a deep pan and fry the samosas till golden. Serve hot
Note : Makes about 24 samosas (depends on the size)
Do not keep hot samosas covered after frying....It will become soggy
All trademarks, recipes and names are our properties. Use of this Web site constitutes acceptance of the sanaa's recipe note book's