Kerala Chicken Samosa

Ingredients

• 400-450 gms Cooked and shredded chicken (measured before cooking & I used boneless chicken breast)
• 2 big Onion (chopped)
• 3-4 Green chilli (chopped)
• 2 - 2.5 tsp Chopped ginger
• 1/2 tsp Turmeric powder
• 1/2 tsp Pepper powder
• 2 tsp Chicken masala (refer notes)
• Curry leaves
• 1 tbsp Chopped coriander leaves (optional)
• Salt
• Oil (I used coconut oil)
• 1.5 cups Plain flour (maida)
• 2 tsp Oil (I used sunflower oil)
• Salt
• 1/2 - 3/4 cup Lukewarm water
• Oil (for deep frying)

Instructions

1. 1

   To make the filling:

2. 2

   Heat oil in a wide pan and add chopped onion. When onion becomes soft and begins to brown (no need to brown completely), add chopped ginger, green chilli and curry leaves. Cook for 2 mins. Add salt, turmeric powder, pepper powder and chicken masala. Cook for 2 mins. Add cooked and shredded chicken. Mix well. Cook for 2-3 mins, till everything is mixed well. Add chopped coriander leaves (if using), mix well and remove from fire. Let it cool.

3. 3

   To make the covering:

4. 4

   Mix together flour, salt and oil. Add lukewarm water gradually and form a smooth dough. Keep it covered with a wet cloth till you are ready to use.

5. 5

   Assembling:

6. 6

   Make small balls of gooseberry size from the dough. Roll each ball into a circle. Cut the circle into 4 quarters. Take 1 quarter, at a time and join the curved edges by pressing together (you can use water to moisten it, if required) to form a corn shape. Put 2 tsp of filling in the cone and cover the cone with the open edge. Seal together the edges nicely and you get a triangle shape.

7. 7

   Repeat the process, till you use the whole filling and dough. Make sure you cover the shaped samosas with wet clothes, while making others.

8. 8

   Heat oil in a deep and wide pan on medium heat. Once the oil is really hot, but not smoking hot, reduce the flame to low-medium and start frying the samosas in batches. Fry till both sides turn golden brown. Drain excess oil on tissue paper.

9. 9

   Serve hot with tomato ketchup, but make sure you dont burn your tongue with piping hot samosas ;)