Baked Chilli Chicken Samosa
Ingredients
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
Method
For samosa shell
- 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
- 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.
- 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.
- 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.
- Take the pre prepared dough make a small ball, roll it out into a roti, cut it in between to make two equal halves.
- Fold each one into a samosa shell and fill it with the chicken stuffing and close it well.
- Transfer the chicken stuffed samosa to a baking tray and brush oil.
- Preheat oven for 10 minutes at 180 degree celsius.
- Finally bake the samosa for 12 minutes at 200 degree celsius.
- Serve baked chili chicken samosa and enjoy the snack.
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