Triangular-shaped flaky, crispy pastry filled with chicken, mutton or potato filling is a popular snack worldwide. It originated in the Middle East. Samosa in the Indian continent was introduced during Delhi Sultanate rule. Samosa is one of the most favourite snacks and is loved by everyone. This popular snack comes in great variations. Today, I am going to show you the recipe for patti samosa. Nowadays, samosa patti is easily available in Asian stores, it makes your work easy, and the patti is crispier than hand-made samosa. These crispy samosas are deep-fried, but they can also be shallow-fried, air-fried or baked.
Table of Contents
1. About the recipe
2. Ingredients
3. Step by Step method
4. Tips
1. About the recipe:
Samosa making is a multi-level process, but I am sharing a simple recipe for this crowd-pleasing snack for your next get-together. These homemade samosas have a crispy and flaky texture that’s hard to resist. Perfect for Ramadan, Tea parties, get-togethers or Eid parties, this snack is sure to please the whole crowd. You can easily adjust the recipe to your liking and preferences to create your unique version of this classic snack. You can freeze these samosas for up to 1 month. After filling the stuffing, you can place the samosas into a ziplock freezer bag, remove as much air as possible, and store them. This delicious recipe is the perfect snack; you will love this spicy, tasty and crispy Chicken Samosa appetizer.
Let’s Start Cooking!
Serving Suggestions: 5
Preparation time:15minutes
Cooking time: 5 minutes
2 . Ingredients :
- 300gm Chicken Mince
- 15 Samosa Patti
- 2 tablespoons ginger garlic paste
- 1 tablespoon of red chilli powder
- ½ teaspoon of turmeric powder
- 1 teaspoon of cumin powder
- 1 teaspoon of garam masala powder
- 1 tablespoon of grated ginger
- ½ cup of onion (finely chopped)
- 2 tablespoons of coriander leaves
- 1 tablespoon of chopped green chilli
- 1 tablespoon of lemon juice
- Salt
- Oil for frying
- 2 tablespoons of flour
- 2 tablespoons of water
3. Step by Step method :
- I have used ready-made Samosa Patti here, but you can make it at home, too. These Samosa Patti are easily available in the market, which is great.
- Put a little oil in a kadhai or pan and add ginger garlic paste. Fry for a few seconds.
- Add chicken mince and fry for a few minutes.
- Add red chilli powder, turmeric powder, cumin powder, garam masala powder and salt. Mix all the masala very well and cook until the chicken is done.
- Cook until chicken filling turns dry.
- Remove from heat and cool.
- Add chopped onion, green chilli, coriander leaves, and lemon juice. Mix it well.
- In another bowl, mix flour and water to make a thick paste.
Filling of Samosa
- Keep a tablespoon of filling at the end of the samosa patti and roll to make the samosa.
- Seal the end with the flour-water paste.
- Make all the samosa in the same way.
- Heat oil in a pan or kadhai. When the oil is heated nicely. Deep fry the samosa on medium heat until it turns golden brown.
- Spread the samosa on a plate lined with paper towels to drain the excess oil.
- Complete the process until all the chicken samosa pieces are cooked.
- Enjoy this amazing snack with the choice of your dip.
4. Tips:
- Covered samosa patti with a moist cloth or lid; otherwise, it will dry out.
- You can add spices according to your taste.
- Don’t fry these samosas too long, as they will get oily.
- You can also bake this samosa; apply some oil and bake for 15 minutes.
- You can freeze these for two months. Thaw them till they come to room temperature before frying.
- Chicken Samosa is a very demanding snack for the Ramadan menu.
