This blog post of Crispy Homemade Pakistani-Style Chicken Samosa (Video) reveals the filling recipe, flawless folding technique, and valuable tips for samosa sheet selection and smooth folding. Detailed steps and a tutorial video enhance the accessibility of this culinary adventure.
TABLE OF CONTENTS
- What is a Chicken Samosa?
- What is difference between beef and chicken samosas?
- What are Chicken Samosa made of?
- How to make Chicken filling?
- How to fold the Chicken Samosas?
- How to store it?
- What to serve with it?
- Which samosa sheets to use?
- The Chicken Samosa Recipe
WHAT IS CHICKEN SAMOSA?
Crafted within the confines of home kitchens, the Homemade Crispy Pakistani-Style Chicken Samosa (Video) emerges as an emblematic Pakistani appetizer. Exhibiting an intricately crispy exterior, this chicken samosa ascends to become the epitome of delight during various gatherings.
Its outer layer, adorned in a hue of golden-brown, gracefully envelops a delectable amalgamation of seasoned ground chicken, subject to a meticulous deep-frying process that culminates in absolute perfection. Infused with a subtle spiciness, this delicacy finds its origins intertwined with the cultural tapestries of North India and Pakistan.
Despite its deep-fried origins, this recipe defies expectations by maintaining a lightness on the palate, attributed to the inclusion of ground chicken. It presents itself as an ideal choice, whether for unexpected visitors or as a cornerstone of Iftar meals during Ramadan.
WHAT IS THE DIFFERENCE BETWEEN BEEF AND CHICKEN SAMOSA?
Distinguishing the two is the contrast between Beef Samosas and Chicken Samosas. Another notable disparity lies in the heartiness, with Beef Samosas generally boasting a more substantial filling in comparison to their Chicken counterparts.
WHAT ARE CHICKEN SAMOSA MADE OF?
Crafting the Chicken Samosa involves utilizing finely ground chicken. It's imperative to ensure that the texture of the ground chicken is delicately uniform rather than coarse and chunky.
- Chicken- Ground chicken should be used for this recipe. The texture of the ground chicken should be fine not chunky.
HOW TO MAKE THE CHICKEN FILLING?
Add whole spices.
Next add ginger garlic paste.
Add ground chicken.
Now add salt and powdered spices.
Dry the ground chicken.
HOW TO FOLD THE CHICKEN SAMOSA?
Make the binding mixer.
For the samosa sheets that are not being used at the moment cover them with damp paper towel.
Fry them on both side evenly.
Until they are golden on both sides.
HOW TO STORE IT?
Among the selection of freezer-adaptable Pakistani recipes showcased on the blog, this ranks as one of the most accommodating. To commence the freezing process, arrange the samosas in a lateral fashion within a ziplock bag, maintaining a modest ¼ to ½-inch gap between each piece.
Securely seal the ziplock bag and position it horizontally within the freezer, ensuring an absence of contact between the samosas. Allow them to freeze for a span of 30 to 60 minutes. Subsequently, their placement in the freezer can be more relaxed after 30-60 minutes in terms of spacing, as they will not adhere to one another even if touching.
I highly recommend a freezer storage approach for the beef samosas before embarking on the frying phase, avoiding any frying endeavors at this initial juncture. When the occasion calls, effortlessly retrieve the desired number of samosas and proceed with a deep-frying procedure. It's crucial to emphasize that thawing is superfluous prior to frying, as this could potentially lead to unwanted moisture retention.
WHAT TO SERVE WITH IT?
WHICH SAMOSA SHEETS TO USE?
Over the passage of years, my mother and I have engaged in a search for different bed sheets. Nevertheless, our pursuit reached its culmination upon encountering this specific one, owing to its remarkable flawlessness. I have included an image below to showcase the one that I wholeheartedly endorse.
Let's Make Chicken Samosa!!!
Crispy Homemade Pakistani-Style Chicken Samosa (Video)
- ½ tsp olive oil
- 1 lbs ground chicken
- 2 tsp ginger garlic paste
- 1 tbsp cilantro finely chopped
- 2 tsp water
- ¼ tsp fennel seeds
- ¼ tsp cumin seeds
- ½ tsp coriander seeds
- ¼ tsp red chili powder
- ¼ tsp red chili flakes
- ¼ tsp turmeric powder
- ½ tsp coriander seeds
- a pinch Garam Masala powder
- 2 tbsp all purpose flour
- 1-2 tsp water
- 20 samosa sheets
- 8 cups olive oil or any other frying oil
- In a medium-size pot, on medium heat, add oil, and let it heat up.
- Add the whole spices. Sauté that for 10 seconds.
- Next add ginger garlic paste
- Now add ground chicken and cook it until its white in color.
- Add salt and powdered spices.
- Mix everything together.
- Now add 2 tsp water.
- Mix everything together, Place the lid on the pot and let it cook on medium-low.
- Once the chicken is cooked and water dries, this process will take 10-12 minutes.
- Garnish with cilantro and set aside.
Assemble and Fold
- Make the binding mixture.
- Make sure you use two sheets per samosas.
- Also when you folding two sheets make sure the sheets that are not being use have a damp paper towel over them.
- Follow directions in the video for the folding method or technique.
- Frying Add 6 cups on olive oil in a wok. let it heat up on medium heat.
- Once it's heated on medium heat.
- Add samosas in and cook them until they are golden on both sides. Take them out of the wok.
- Enjoy with some green chutney.