Heat one tablespoon oil in a pan, saute chopped onion and green chillies. When the onion is translucent add the ginger garlic paste and saute again till the raw smell goes.
Add salt, turmeric pdr and the cooked shredded chicken to this and mix well and cook for 2 more minutes. Switch off the flame and keep aside.
Knead maida with salt and enough water to make a smooth dough. Take a lemon sized ball from it, roll it into thin round shape like a chappathi.
Cut it into two halves. Fold one half into two join the end and make a cone shape with it.
Fill a spoonful of the chicken filling and join the end to make the shape of the samosa.
Repeat the process with the balance dough. Heat oil in a frying pan, when it is hot, reduce it to medium flame and slide the samosas slowly to the oil.
When the samosa are golden brown take out from the oil and drain it in a kitchen towel to remove excess oil.
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