Chicken Samosa: Delicious non-veg samosa recipe for your weekend indulgence

A spicy filling wrapped in a crisp dough served with spicy and sweet chutney is what makes us drool every time. If you are guessing what dish we are talking about here, then, of course, it is our favourite samosa! It is one of the snacks that we can easily find on any occasion.

It also makes a perfect dish to pair with our tea. While samosas are usually packed with a spicy aloo filling, we also have matar samosas, onion samosas, paneer samosas and more that are equally loved. But even in these recipes, the one thing that is taking over people's hearts like a storm are the non-vegetarian samosas! They are all things tasty, fulfilling and satisfy you to the core. So, if you also want to get a taste of those samosas, check out the recipe below:

Chicken Samosa:

Traditionally this samosa is called Pati samosa and has its roots in Parsi Kitchen. This samosa is made with minced chicken, spices and is fried after being wrapped in the dough. This recipe is surely one of the show stoppers that will make you and your guests want to indulge in more.

Ingredients:

Samosa Patti – These come in handy and therefore whenever I am in a hurry, I buy these from the store. You can also make it at home as well.

Chicken – The key ingredient of this recipe, Chicken. Here, minced chicken is cooked along with other ingredients to get that perfect flavor needed for Samosas.

Cheese – This makes the Samosas even better. The taste of melted cheese with the spiced chicken masala is just magic.

Veggies – I have used onions, capsicum, coriander leaves, and mint leaves. You can skip capsicum, but it does adds a great crunch with the soft chicken.

Slurry – We will need a slurry to properly shape the Chicken Patti, which is nothing but a thin strip of all-purpose flour and water.

Step By Step Recipe:

• Heat 1 tablespoon oil in a pan. Add garlic once the oil is hot. Fry for a few seconds.
• Add onion and fry till they turn translucent.
• Add capsicum, chicken mince and fry for a minute.
• Now add salt, coriander, mint, white pepper powder and lemon juice.
• Cook till chicken is done. Remove from heat and cool.
• Once cooled to room temperature, add grated cheese.
• Mix all purpose flour and water to make thick paste.
• Keep a tablespoon of filling on the end of Samosa patti and roll to make samosa.
• Seal the ends using the flour paste. Make all the samosas in the same way.
• Heat oil in a pan. When the oil is heated nicely, simmer the heat to medium.
• Deep fry the samosas on medium heat till golden brown.
• Remove on a plate lined with tissue. Serve hot with ketchup or coriander chutney.