Baked Chilli Chicken Samosa

Baked Chilli Chicken Samosa

For samosa outer shell

  • 2tbsp wheat flour
  • ¼ tsp ajwain (whole carom seeds)
  • salt to taste
  • warm water for kneading
  • pinch of yeast 
  • pinch of baking soda 
  • 1 tsp milk

For filling

  • 50g chicken 
  • 2 tbsp curd
  • ½ tsp red chili powder
  • ½ cup ginger-garlic paste
  • ¼ tsp coriander powder 
  • ½ tsp red chilli flakes 
  • ½ tsp mixed herbs 
  • ½ tsp soya sauce
  • ½ tsp tomato sauce
  • salt for taste 
  • 1 tsp oil for cooking 

For samosa shell

  1. Take a bowl add wheat flour, carom seeds, salt, yeast, milk, baking powder and mix the ingredients, then add warm water gradually to knead the dough and make a nice soft dough and keep it aside for 2 hours for fermentation.

For chilli chicken stuffing

  1. Take chicken and chop it finely and add curd, ginger-garlic paste, red chilli powder, coriander powder, salt and mix it well and allow it to marinate for 1 hour. 
  2. Heat oil in a pan, add marinated chicken and allow it to cook for 10-12 minutes and once the water is oozing out allow it to cook until the water is absorbed.
  3. Now add soya sauce, tomato sauce, red chili flakes and mixed herbs and saute once and turn off the flame and allow it to cool down. 
  4. Take the pre prepared dough make a small ball, roll it out into a roti, cut it in between to make two equal halves.
  5. Fold each one into a samosa shell and fill it with the chicken stuffing and close it well.
  6. Transfer the chicken stuffed samosa to a baking tray and brush oil.
  7. Preheat oven for 10 minutes at 180 degree celsius.
  8. Finally bake the samosa for 12 minutes at 200 degree celsius.
  9. Serve baked chili chicken samosa and enjoy the snack.

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