Ramadan Special – Samosa Recipes|Samosa Dish for Iftar|Chicken Samosa|Keema Samosa|Mutton Samosa|Chicken Keema Samosa|Mutton Samosa Dish|Mutton Keema Samosa|Ramadan Recipes for Iftar|Iftar Snacks Recipes|Chicken Snacks Recipes

Chicken Samosa Dish:

Components:
– Chicken Mince (Keema)- 500 gms
– Samosa Patti (Puff Pastry Sheets)- around 20 (10" x 3" size).
– Onion, great chopped- 2 medium (150 gms).
– Ginger, great sliced- 2 tsp.
– Garlic, great sliced- 2 tsp.
– Green chillies, fine sliced- 2-3.
– Coriander leaves, chopped- 5-6 tablespoon.

Spice Powders:.
– Turmeric Powder- 1/2 tsp.
– Red Chilli Powder- 1 tsp.
– Black Pepper Powder- 1 tsp.
– Garam Masala Powder- 1/2 tsp.

Other Components:.
– Tomato Sauce- 2 tablespoon.
– Improved Oil- 3 tablespoon.
– Salt- 1 tsp.
– Flour paste (2 tbsp flour + 3 tablespoon water).

Preparation:.
– Wash & drain the Chicken Mince.
– Fine chop the onions, ginger, garlic, green chillies and the coriander leaves.
– Take out the Samosa Patti (Puff Pastry sheets) from the freezer and thaw it for 1 hr before covering the samosas.
– Make the flour paste used for sealing, prior to making the samosas.

Process:.

Chicken filling-.
– To make the Chicken filling for the samosa, heat oil in a pan and add the sliced onions.
– Fry on medium heat for 5 minutes till light brown.
– Add the chopped ginger and garlic and offer a mix.
– Fry for 1-2 minutes on medium heat.
– Now include the chicken mince and fry on high heat for 3-4 mins till the colour changes and the water has dried up.
– Add all the spice powders and salt, provide a mix and fry on medium heat for around 10 minutes till the chicken is tender.
– Add tomato sauce, cook for 2 minutes on low heat and then garnish with finely chopped green chillies and coriander leaves.
– Remove it onto a plate and enable it to cool totally before using it as a stuffing for the samosa. You can utilize it after it's cooled or can likewise make it ahead and keep in the fridge for making samosas later.

Filling the Samosas:.
– Fold the Samosa Patti into a cone as displayed in the video, fill it with 1.5 tablespoon of chicken filling and press it inside to fill uniformly and give the cone shape. Utilize a brush or fingers to apply the flour paste at the other end of the wrap, keep folding and seal the samosa.
– Repeat for all the samosas. Set aside on a plate.

Frying the Samosas:.
– Heat oil in a flat pan/kadai or frying pan till medium hot.
– Drop the samosas one by one (around 5-6) to not crowd the pan.
– Keep turning the samosas to consistently fry them.
– Fry on medium heat for 8-10 minutes till golden in colour.
– Remove from oil and organize on a plate. Repeat for the balance samosas in batches.

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Mutton Keema Samosa:.

Components:.
– Mutton Keema – 500 gms (lamb or goat meat mince).
– Samosa Patti (Puff Pastry Sheets)- around 20 (10" x 3" size).
– Onion, great sliced- 2 medium (150 gms).
– Ginger, great chopped- 3 tsp.
– Garlic, great chopped- 3 tsp.
– Green chillies, great chopped- 4.
– Coriander leaves, chopped- 5-6 tbsp.

Spice Powders:.
– Turmeric Powder- 1/2 tsp.
– Red Chilli Powder- 2 tsp.
– Coriander Powder- 2 tsp.
– Garam Masala Powder- 1.5 tsp.

Other Active ingredients:.

– Improved Oil- 3 tbsp.
– Salt- 1 tsp.
– Flour paste (2 tbsp flour + 3 tablespoon water).

Process:.

Keema filling-.
– To make the Mutton Keema (mince) filling for the samosa, heat oil in a pan and include the sliced onions.
– Fry on medium heat for 5 minutes till light brown.
– Add the sliced ginger and garlic and give a mix.
– Fry for 1-2 minutes on medium heat.
– Add the sliced green chillies, give a mix and continue frying for 30 secs.
– Now add the mutton mince (keema) and fry on high heat for 3-4 minutes till the colour modifications and the water has actually primarily dried up.
– Add all the spice powders and salt, offer a mix and fry on medium heat for around 3-4 mins till oil separates.
– Now include 75 ml water, give a mix and cook on low heat for around 20 minutes till meat hurts. Get rid of the lid and provide a mix midway.
– After 20 mins, get rid of lid and garnish with chopped coriander leaves.
– Offer a mix and fry it till absolutely dry.
– Remove it onto a plate and allow it to cool completely before using it as a stuffing for the samosa. You can utilize it after it's cooled or can likewise make it ahead and keep in the refrigerator for making samosas later on.

Filling the Samosas:.
– Fold the Samosa Patti into a cone as displayed in the video, fill it with 1.5 tbsp of keema filling and press it inside to fill evenly and offer the cone shape. Utilize a brush or fingers to use the flour paste at the other end of the wrap, keep folding and seal the samosa.
– Repeat for all the samosas.

Frying the Samosas:.
– Heat oil in a flat pan/kadai or frying pan till medium hot.
– Drop the samosas one by one (around 5-6) to not crowd the pan.
– Keep turning the samosas to consistently fry them.
– Fry on medium heat for 8-10 mins till golden in colour.
– Remove from oil and arrange on a plate. Repeat for the balance samosas in batches.

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