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.
I served this for #Iftari along with my favorite chili garlic noodles, gur ka sharbat and Rasna.
Ingredients for chili garlic noodles:
2 packets Ching's hakka noodles
2 medium sized onions sliced into thin long pieces
1 large capsicum sliced into thin long pieces
3 green chilies slit in half
1 tbsp cut onion leek
2 tbsp minced garlic
1 tbsp vinegar
1 tbsp soya sauce
1 tbsp chili sauce ( I used sriracha)
1 tsp black pepper
Salt to taste
Recipe for my super chili garlic noodles:
Step 1: Boil the noodles and keep aside to cool
Step 2: Heat oil in a pan and fry the garlic along with the onions.
Step 3: Once the onions turn translucent, add in the capsicum and green chilies and fry. Let the capsicum remain crunchy and then add in the vinegar, soya sauce and chili sauce and mix well.
Step 4: Pour in the boiled noodles and use a pair of tongs to mix it well in the sauce. Add salt to taste and pepper.
Plate up!! Serve hot with sauces of your choice.
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