For Marinated Chicken 1 kg small-diced chicken 1 tbsp salt 1 tbsp Kashmiri red chili powder 1 tbsp garlic powder 1 tbsp ginger powder 1 tbsp curry leaves 1 tsp black pepper powder 1/2 tsp red food colouring 4 tbsp rice flour 1 tbsp oil
For Frying: Oil for deep frying
For Onion Mix: 1/2 cup oil 5 large onions, sliced. 2 tbsp black mustard seeds 1 tbsp chili flakes 4 crushed fresh chilis 2 tbsp curry leaves
Additional Ingredients: 2 red peppers, sliced and chopped 1 bunch coriander, finely chopped Juice from 1 lemon
For Samosa Glue: 4 tbsp plain flour 1/2 cup water
For Shaping Samosas: Samosa pastry sheets
Instructions:
Marinating Chicken: Combine diced chicken with salt, Kashmiri red chili powder, garlic powder, ginger powder, curry leaves, black pepper powder, red food colouring, rice flour, and oil. Ensure thorough coating.
Frying Chicken: Heat oil for deep frying. Fry marinated chicken in small batches until golden. Drain excess oil and let it cool completely.
Preparing Onion Mix: Heat oil in a pan, sauté sliced onions until translucent (around 20 minutes). Add black mustard seeds, chili flakes, crushed chilis, and curry leaves. Sauté for an additional 2 minutes. Drain excess oil and let it cool.
Combining Ingredients: Add the cooled onion mix to the cooled chicken. Mix in sliced red peppers, finely chopped coriander, and lemon juice.
Making Samosa Glue: Mix plain flour and water to create a smooth paste for sealing samosas.
Shaping Samosas: Place a tablespoon of the filling at the end of a samosa pastry sheet. Fold neatly and seal ends with samosa glue. This recipe yields about 60 samosas.
Frying or Air Frying Samosas: Fry samosas in a medium-heated pan or air fry for outstanding results. Shake off any excess oil.
3 Comments
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Chicken 65 Samosa: A Fusion of Flavors Wrapped in Crispy Perfection
Video Recipe: https://youtu.be/KdobWdAgzt8
Ingredients:
For Marinated Chicken
1 kg small-diced chicken
1 tbsp salt
1 tbsp Kashmiri red chili powder
1 tbsp garlic powder
1 tbsp ginger powder
1 tbsp curry leaves
1 tsp black pepper powder
1/2 tsp red food colouring
4 tbsp rice flour
1 tbsp oil
For Frying:
Oil for deep frying
For Onion Mix:
1/2 cup oil
5 large onions, sliced.
2 tbsp black mustard seeds
1 tbsp chili flakes
4 crushed fresh chilis
2 tbsp curry leaves
Additional Ingredients:
2 red peppers, sliced and chopped
1 bunch coriander, finely chopped
Juice from 1 lemon
For Samosa Glue:
4 tbsp plain flour
1/2 cup water
For Shaping Samosas:
Samosa pastry sheets
Instructions:
Marinating Chicken:
Combine diced chicken with salt, Kashmiri red chili powder, garlic powder, ginger powder, curry leaves, black pepper powder, red food colouring, rice flour, and oil. Ensure thorough coating.
Frying Chicken:
Heat oil for deep frying. Fry marinated chicken in small batches until golden. Drain excess oil and let it cool completely.
Preparing Onion Mix:
Heat oil in a pan, sauté sliced onions until translucent (around 20 minutes).
Add black mustard seeds, chili flakes, crushed chilis, and curry leaves. Sauté for an additional 2 minutes. Drain excess oil and let it cool.
Combining Ingredients:
Add the cooled onion mix to the cooled chicken. Mix in sliced red peppers, finely chopped coriander, and lemon juice.
Making Samosa Glue:
Mix plain flour and water to create a smooth paste for sealing samosas.
Shaping Samosas:
Place a tablespoon of the filling at the end of a samosa pastry sheet. Fold neatly and seal ends with samosa glue. This recipe yields about 60 samosas.
Frying or Air Frying Samosas:
Fry samosas in a medium-heated pan or air fry for outstanding results. Shake off any excess oil.