Chicken Mincemeat Samosa
Chicken Mincemeat Samosas
An immensely popular snack which can be enjoyed as a smack at any time of the day and is oftentimes served with tea, The stuffing can vary from veggies (potatoes, paneer) to meat (like chicken or lamb mincemeat). Owing to its crispy exterior and delicious stuffings, the samosas have gained widespread fame. A staple of restaurants and street food cultures, this can be made at home as well as I will be demonstrating soon.
I love the chicken mincemeat for the stuffing and so I've used it here for this recipe. The secret for doing these well at home is to slow cook and double fry them so that they remain crisp for a longer time and the covering is evenly cooked from the outside as well as the inside. I have also used cabbage as it gives a crunchy, yet tender, tasty and veggie taste to it, while the coriander leaves gives a nice aroma to the stuffing.
So, here's the recipe for this eternally popular snack.
- 250 gms chicken mincemeat
- 100 gms cabbage
- 1 medium size onion
- 1 medium size tomato
- 250 gms all purpose flour (maida)
- 1 tbsp coriander powder
- 1 tbsp cumin powder
- 1/2 tsp garam masala powder
- 1/4 tsp turmeric powder
- 1/4 tsp chilly powder
- 1 tbsp chopped coriander leaves
- Salt (according to taste)
- 1 tbsp ginger-garlic paste
1. Cut onions, tomatoes and cabbage finely.
2. Knead the all purpose flour (maida) with little salt and 4 tbsp of oil - make sure the dough is tighter than what you're used to with rotis. Keep aside for 3 hours.
Instructions for cooking
Cooking the Chicken Mincemeat -
1. Heat 4 tbsp of oil in a pan. Add onions and fry for 2-3 minutes, then add ginger-garlic paste and fry for a minute, then add cabbage and tomatoes and fry for 5 minutes till the color of the mix changes.
2. Add turmeric, chilly, coriander and cumin powder to it. Add 2 tbsp of water to this so that your masala does not burn. Fry for a minute and add the chicken mincemeat and add salt according to your taste.
3. Fry for 2 minutes and add 1/2 cup of water and garam masala powder to it and cook on a slow flame till the mince meat gets tender. By this time, all the water should evaporate and the mincemeat mix will become dry, tender and juicy, and switch off the flame. Add the coriander leaves and mix with the meat stuffing.
4. Our chicken mincemeat for the samosa stuffing is ready.
Getting the Samosas ready -
1. Make small balls of the dough, just like you'd do for puris. You needn't use dry powder for rolling as we have kneaded it tight. Instead, dab or lightly dip the ball on a drop of oil - do this for every ball. Roll all the balls into round, flat shapes, roughly 4 inches in diameter - lets call them puris for reference.
2. Now, take 1 puri, and make a cone of this in your hand and once you form the cone (with an open top side), press the edges on the side so that they stick to each other and there are no cracks on the side of the cone.
3. Fill 1 1/2 to 2 tbsp of the stuffing into this cone and close the top - if it doesn't close/stick on its own, then use an all purpose flour-water mix (mix 1 tsp of all purpose flour with 2 tbsp of water).
Alternately, you could also stuff the puri (the round, flat shape mentioned earlier that you had rolled), and then fold it into a triangle.
Either way, there should be around 20-25 samosas ready to be fried.
Frying the Samosas -
1. Heat oil in the pan, make sure you have enough oil as we will be deep frying the samosas.
2. Slow the flame and add 3/4 samosas and fry on both sides till they turn golden in color. Fry .all the samosas this way on a slow flame. Keep aside.
3. Now, fry the samosas again on a slow flame till they turn golden brown in color. Remember, you should not fry them on a high flame. The reason we don't fry on a high flame is do that the samosas cook proportionately and properly from the inside as well as the outside. Another reason is that they remain crispy longer.
4. The Chicken Mincemeat Samosas are ready.
I love cooking this, just so yummy. It looks a little daunting but once you get the hang of making the cones, stuffing it and sealing it, you're right in the zone. Once again, don't be impatient to cook the samosas on a high flame for the reasons mentioned above - a little patience and the results are richly rewarding.
So, I hope you try this recipe out and enjoy these mouth watering, crispy samosas, you'll absolutely adore it.