Chicken Samosa

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Samosas, most popular street food in india of all time.It is one of my favourite snacks. It can be made with endless variations on fillings to suit your tastes.Punjabi samosa is large in size and its filling is made up of potatoes and peas.We can also buy samosa sheets from outside to make it easier.
Ingredients

 Samosa Filling
  1. Chicken                                  500 g
  2. Large Onions                          2
  3. Ginger                                     2 tsp (finely chopped)
  4. Garlic Clove                            4 (finely chopped)
  5. Green chillies                          3 (finely chopped)
  6. Coriander leaves                     1/2 cup (finely chopped )
  7. Ground pepper                        2 tsp
  8. Garam masala                         2 tsp
  9. Red chilli powder                   1 tsp
  10. Vegetable oil                           2-3 Tablespoons
  11. Salt                                          as required
Samosa Cover Dough
  1. All purpose flour                 2 Cups
  2. Ghee                                    1 Tablespoon
  3. Salt                                      as required
  4. Warm Water
Preparation
  1. Cook the chicken with 1 tsp pepper, salt, chilli powder, 1 tsp garam masala and some water.once cooked take it off and mince chicken using a food processor.
  2. Heat oil in a pan. Add onions, ginger, garlic, green chillies.
  3. Saute until onions are translucent.
  4. Now add the spice powders and salt. Saute this till the raw flavour leaves.
  5. Add minced chicken to this and let them cook for a couple of minutes.
  6. Later add coriander leaves and mix well. Take it off from heat and let it cool. Samosa filling is ready.
  7. In a bowl, mix flour, ghee and salt. Add water slowly and mix until you get a smooth, soft dough. Adding ghee will make samosas crispy.

  8. Divide the dough into equal portions and make samosa sheets.
  9. Put a portion of samosa filling on the sheet and fold it.
  10. Seal it with a runny batter of flour and water.
  11. Repeat the same with all samosa sheets.
  12. Heat oil in a thick bottomed pan and deep fry samosas until golden on both sides.

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