Saturday, 30 December 2006

Chicken Samosa

Making samosa pur or pastry from scratch is very labour intensive, the only person I know who makes them is Chachi. She made them early this week and I was off work so able to take the pictures!!
The ready made pastry is available at Indian / Asian stores, Chinese eggroll pastry or Greek filo pastry can also be used.

Pastries
4 cups plain flour
1 tsp salt
4 tbsp vegetable oil
cold water
1/2 cup oil mixed with 2 tbsp flour to spread on pastry, extra flour for rolling

Method

1. Mix salt oil into the flour until it is crumbly, add enough cold water for a chapatti-like dough.

2. Divide the dough into about 20-25 balls, Roll out with into 3 inch circles.

3. Spread oil and flour mixture over one roti, place the second one one top, pressing together gently, repeat until you have pile of seven rotis.

4. Roll out the whole pile until it is 7-8 inch in diameter, use extra flour during rolling if necessary.

5. Place on a medium hot tawa, cook lightly on 1 side then turn the roti over and cook lightly on the other side for approximately 20 seconds



Remove the top roti, turn over and remove the roti from the other side, repeat until all seven are separate. .
Wrap the samosa pastries in the tea towel.
When all the pastries are made, pile them evenly on top of each other, cut them into half, cut the top and bottom of to make them straight.

Filling

½ kg minced chicken breast

1 bunch spring onions

2 cloves garlic (minced)

½ inch ginger (minced)

2 to 3 finely chopped green chillies

½ cup chopped coriander leaves

salt to taste

1 teaspoon garam masala

1 table spoon Lea and Perrins Worcestershire Sauce.

1 tspn English mustard

Dry cook the minced chicken with garlic, ginger, chillies and salt, until all the water evaporates, break the lumps if they form. Add Worcestershire sauce, mustard mix, and remove from heat when cooked, let it cool

Add garam masala, onions and coriander.

Folding the Samosas

Ingredients

Flour and water paste

Pastry

Filling

Fold one end over in a diagonal to create a triangle stick down using the flour and water paste, then fold again, the other way, sticking it down with the paste. Fill the triangle with the filling ; fold the flap, glue down using the flour paste. Repeat for until all the filling is used up.



Deep fry 3-4 at a time until golden.
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