Every Muslim family would tell you there deep bond with meat/ chicken samosas. Believe it or not, samosas are big part of the Muslim culture not just in India/Pakistan/Bangladesh, but also the middle east. These fried triangular delicacy came in with Mughals. In the middle east, they are known as Sambosa and are either fried or baked. When Mughals came to India, they brought these with them and further added spices and veggies to it making them Indianized.
With time, the size of Indian vegetarian samosas became a little large, like the heart of Indian people but since meat samosas would be difficult to fill and make the same size, we stick to the original size of this Mughlai dish.
As a kid, Ramadan and Eid were never complete without these samosas and I would look forward to my mother’s samosas, but, since I grew up in a joint family, it was disappointing not to be able to get more than 2-3, but that taste would linger for a very long time. My mom would make samosa rotis at home from scratch and it was fabulous the way she would roll the rotis together, after putting a number small rotis with little oil in between . She would then cook them and keep taking the layer off. Trust me, its so amazing to watch them coming off and the samosas come out super crispy and delicious.
Keeping that taste alive, I regularly make them and my kids can never have enough. Samosa is a favorite of most people but eating frozen or those samosas that you find in desi grocery store that upset your stomach later a re a torture to your taste buds and body.
This recipe is fairly simple. It would be great if you make your own pastry at home but if for any reason you aren’t able to, buy them from the frozen section and make your own filling. Make sure you make extra, coz no one I know can eat within limit. 😉
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Chicken Samosa
Spring Roll filled with chicken and potatoes and deep fried.
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Instructions
1. Marinate the chicken with Ginger garlic paste, salt, fennel powder, red chili flake powder, red chili powder, turmeric powder, citric acid, vinegar and yoghurt. Keep aside for 1 hour.
2. Add oil to a pan, add onions. Cook till they turn pink. Add the marinated chicken. Cook till the chicken is half cooked, while stirring in between on medium heat. Add the boiled potatoes, let it cook till the chicken dries completely.
3. Now add green chilies and coriander – mint leaves. Mix well. Let the mixture cool down .
4. Now cut and roll the pastry with this filing inside. You can stick the edges with the maida paste. Deep fry till golden brown and serve with chutney.
Recipe Notes
- Samosa filling can last upto 4 months in the freezer so samosas can be made and stored in ziploc bags. Thaw them for an hour before you want to fry them.
