I decided to get a little more adventurous on #day25 and attempted making #cocktailsamosas for Iftar. This was my first try at making samosas. The idea originated from the leftover chicken mince and maida, from the baida rotis that I had made on the previous day. The shape of the samosas need to be improved a great deal, but they tasted excellent and surprisingly were not as laborious a task as they seem. However, the best part of it all is no wastage of food- everything was polished off! You can replace the chicken mince stuffing with any filling of your choice- potato, cottage cheese, lamb mince or even spinach (for the health conscious folk out there).
Ingredients for cocktail chicken mince samosas:
350 gms chicken mince
1 cup all purpose flour
2 medium tomatoes (chopped)
1 tbsp ginger/ garlic paste
1 large onion chopped into small pieces
1 tsp red chili powder
1/4 tsp turmeric powder
1/2 tsp garam masala powder
3 tbsp chopped coriander leaves
Salt to taste
Recipe for cocktail chicken mince samosas:
Step 1: Make the mince- Heat oil in a pan. Add in the onions and let them turn brownish. Then add in the ginger/ garlic paste.
Step 2: Add in the tomatoes to the pan and the following spices- turmeric, red chili, garam masala, salt and mix well.
Step 3: Add in the chicken mince and some water. Mix well. Turn off once the mince is well cooked and the mixture is semi dry.
Step 4: Make the dough- Mix together the flour, salt, a little oil and add some water before kneading into a nice soft dough (start with little water and pour as required). Divide the dough into equal portions and roll out into small thin rotis and cut each roti in half. I used a pizza cutter to cut out the extra portions.
Step 5: Make the outer patties- fold one half of the roti into a conical shape with the bottom open.
Step 6: Stuff in some chicken mince and seal the bottom. You can use a little dab of water to seal it.
Step 7: Heat oil in a pan and deep fry/ shallow fry the samosas. I like shallow fried ones.
Plate up!! Samosa should be served hot with coriander chutney and ketchup.
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