Kerala Chicken Samosa
Samosa has consistently been a family favorite, and I've frequently prepared the veg version with potatoes (aloo samosa). This time around, I decided to venture into making chicken samosas. I recall savoring this variation a couple of times at a bakery, and it was truly delicious. The only adjustment I made was adding a tomato, or at least half, to infuse a mild tangy flavor into the filling, providing an extra kick to the samosas. These are ideal for enjoying with a cup of tea, especially on a rainy day. These samosas feature deep-fried, pastry-like covers enveloping a spicy chicken filling.
Ingredients
For the filling
- 400-450 gms Cooked and shredded chicken (measured before cooking & I used boneless chicken breast)
- 2 big Onion (chopped)
- 3-4 Green chilli (chopped)
- 2 – 2.5 tsp Chopped ginger
- 1/2 tsp Turmeric powder
- 1/2 tsp Pepper powder
- 2 tsp Chicken masala (refer notes)
- Curry leaves
- 1 tbsp Chopped coriander leaves (optional)
- Salt
- Oil (I used coconut oil)
For the covering
- 1.5 cups Plain flour (maida)
- 2 tsp Oil (I used sunflower oil)
- Salt
- 1/2 – 3/4 cup Lukewarm water
- Oil (for deep frying)
Instructions
To make the filling
- Heat oil in a wide pan and add chopped onion. When onion becomes soft and begins to brown (no need to brown completely), add chopped ginger, green chilli and curry leaves. Cook for 2 mins. Add salt, turmeric powder, pepper powder and chicken masala. Cook for 2 mins. Add cooked and shredded chicken. Mix well. Cook for 2-3 mins, till everything is mixed well. Add chopped coriander leaves (if using), mix well and remove from fire. Let it cool.
To make the covering
- Mix together flour, salt and oil. Add lukewarm water gradually and form a smooth dough. Keep it covered with a wet cloth till you are ready to use.
Assembling
- Make small balls of gooseberry size from the dough. Roll each ball into a circle. Cut the circle into 4 quarters. Take 1 quarter, at a time and join the curved edges by pressing together (you can use water to moisten it, if required) to form a corn shape. Put 2 tsp of filling in the cone and cover the cone with the open edge. Seal together the edges nicely and you get a triangle shape.
- Repeat the process, till you use the whole filling and dough. Make sure you cover the shaped samosas with wet clothes, while making others.
- Heat oil in a deep and wide pan on medium heat. Once the oil is really hot, but not smoking hot, reduce the flame to low-medium and start frying the samosas in batches. Fry till both sides turn golden brown. Drain excess oil on tissue paper.
- Serve hot with tomato ketchup, but make sure you don't burn your tongue with piping hot samosas 😉
Notes
- I got 40-50 small size samosas from the above qty.
- I boiled the chicken with salt and pepper and then shredded it using hands. You can also use beef instead of chicken. You can make the filling one or two days in advance n refrigerate it.
- If you don’t have readymade chicken masala, you can use a combination of fennel powder and garam masala.
- You can store the shaped samosas in fridge for 2 days. You can freeze the samosas and fry them later when required. Once you shape the samosas, place them in a plate lined with parchment or baking paper and freeze. Once it’s frozen, you can store it in a Ziplock bag. I usually thaw it before frying, but I’ve seen some people frying it directly from the freezer, but I haven’t it tried it that way yet.
Tried this recipe?Let us know how it was!