Crispy Chicken Samosa | Chicken Keema Samosa | Keema Samosawith Step-by-Step Photos and Video.
Chicken samosas are an irresistible deep-fried snack that has garnered immense popularity among food lovers. In this recipe, I’ll guide you through preparing chicken samosas in a delightful street style.
These particular samosas are crafted in dainty, bite-sized portions, known as one-bite samosas, boasting more layers and an incredible crunch that will leave you yearning for more.
It wouldn’t be an exaggeration to claim that samosas hold a special place in my heart as my favorite Pakistani snack. The dough alone is bursting with flavor, and regardless of the filling you choose, the end result is a tantalizing treat that pleases the palate. Today, I’m excited to share another variation of this classic recipe that youare sure to enjoy.
My Latest Video: Crispy Chicken Samosa:
To elevate these samosas, I employ a unique method where I roll out two roti-like sheets of equal size and overlap them, applying a thin layer of shortening in between. This technique not only enhances the crispiness but also introduces delightful layers, reminiscent of the small, layered samosas found in traditional sweet shops.
For those who crave an even more layered experience, feel free to overlap additional rotis. The more layers you add, the more flaky and textured your samosas will be. Although this approach requires a bit more time, the resulting explosion of flavor and crunch is worth every minute spent!
Recipe Notes:
Dough:To achieve the perfect samosa, start by kneading a dough that is firm, tight, and elastic. A loose dough could compromise the shape of your samosas, rendering them oily and unattractive. If you make the dough too hard
Rolling it out may be challenging, and a lack of moisture can cause it to dry out too quickly. Achieving the right balance is key to success.
Consider using a flavorful blend of pulses and vegetables. Just remember, the fillings must be well-drained and not overly moist; a soggy filling will lead to sad, tasteless samosas.
Shaping:To give these samosas their iconic shape, I utilize a samosa maker, which simplifies the process and ensures they are perfectly formed. I opted for a charming half-moon shape, but you can choose any shape that tickles your fancy. Your hands can work wonders, too! Remember, using a samosa maker is optional.
Frying:
The frying stage is where the magic truly happens! This crucial step requires careful attention to achieve a beautiful, uniform golden color on each samosa. Avoid cooking on high heat, as this can lead to overly brown exteriors while leaving the insides undercooked. Conversely,
Low heat will result in greasy, soggy samosas that lack the desired crispness. Finding that sweet spot between the two is essential for perfecting this beloved snack.
With these tips in hand, you’re all set to create an exquisite batch of crispy chicken samosas that promise to be the highlight of any gathering or a satisfying treat for yourself! Enjoy the delightful experience of making—and tasting—these beloved snacks.
Incorporate chicken mince (keema) into the pan. Cook it, stirring frequently, until it changes color and turns white.
Once the chicken is cooked, add a blend of spices including cumin powder, red chili powder, crushed coriander powder, turmeric powder, garam masala powder, and salt.
Mix thoroughly to ensure even distribution of the spices.
Next, add chopped green chilies and finely chopped onions. Stir to combine evenly, then squeeze fresh lemon juice into the mixture.
Adjust the spice level according to your preference, adding freshly crushed black pepper as desired.
Filling is ready. Place a lid on the pan and let the cooked filling cool completely.
Kneading the Samosa Dough:
In a separate bowl, mix all-purpose flour, carom seeds (ajwain), salt, and melted ghee.
Begin mixing until the flour starts to clump together when pressed. Gradually add water until a firm, tight dough forms. The texture should be neither too loose nor too hard; it should be elastic and slightly soft.
Wrap the kneaded dough with cling wrap to prevent it from drying out. Allow it to rest for 10 to 15 minutes.
Dividing and Rolling the Dough:
After resting, divide the dough into two portions. Work with one portion at a time.
Create small, equal-sized portions and shape each into a ball.
Roll each dough ball into thin circles, applying shortening or ghee on each rolled surface.
Overlap two rolled doughs if preferred. Once joined, roll them together to flatten further.
Use a knife or pizza cutter to slice the dough into medium-sized strips.
Apply shortening again over each strip, leaving the top one without. Gather the strips, roll them together, and apply shortening once more before reforming into a dough ball.
Flatten each ball to prepare for filling.
This process outlines two methods for creating dough balls, allowing you to choose the approach that is easiest for you. Enjoy making delicious chicken samosas!
How to Roll and Shape Samosas:
To begin, prepare your dough balls, then cut each ball from the center. Stack the layers on top of each other.
Roll out each ball of dough. Using a samosa maker can make this task easier, but you can also shape the samosas by hand according to your preference.
A half-moon shape can be easily made with the samosa maker.
Lay the rolled dough over the samosa maker and place approximately 1 tablespoon of your filling in the center. Moisten the edges with water,
Then close the samosa maker to shape the samosa, while removing any excess dough around its edges.
Repeat this method until all the samosas are shaped and ready.
Storing Raw Prepared Samosas:
At this stage, the prepared raw samosas can be stored in a ziplock bag or an airtight container for up to a month. When you're ready to fry them,
Remove the samosas from the refrigerator about 10 minutes beforehand to allow them to come to room temperature.
Frying Chicken Samosas:
To fry the chicken samosas, heat oil in a wok over medium heat. Carefully drop the samosas into the oil, being mindful not to overcrowd the pan, as this can affect the cooking time.
It's important to maintain a moderate oil temperature throughout the frying process to ensure the samosas cook evenly without burning or remaining undercooked.
Allow the samosas to fry for 2-3 minutes. As they begin to float, gently flip them over to ensure even cooking.
Continue flipping them consistently until they reach a nice golden brown color.
Once fried, remove the samosas and place them on a wire rack set over a kitchen towel to absorb any excess oil.
Serving Suggestions:
Serve the crispy chicken samosas hot, accompanied by ketchup or samosa chutney, and pair them with masala tea or Pink tea for an enjoyable treat.
Pink Kashmiri
Tea | Noon Tea | How to Make Pink Tea With step-by-step Photos and Video
The Kashmiri Pink Chai, also known as Kashmiri Gulabi or Noon Tea, is a flavorful and aromatic pink tea that originated in Kashmir. It has a unique taste that cannot be compared to any other tea. I first discovered this tea at a wedding and found that it was difficult to find a good version of it in Karachi. So, I embarked on a quest to make my own version according to my taste. The challenge was to achieve a deep pink color naturally without adding any food coloring.
Believe me, I did the first attempt. The pink color that developed in the first attempt was worth it, at least for me. I have tried to give a detailed
pictorial step-by-step so you can even make it the first time.
Kashmir is a heaven on earth,h and their culture, jewelry, and
food are all fantastic; even the Kashmiri people are very hospitable and beautiful. An authentic Kashmiri tea salt is added, and it is called
noon chai, but some non-Kashmiri people in my city (Karachi) add both salt and
sugar, so it's up to you; I added just sugar. This tea is ideal for winter, and it is filling and body-warming
Tips for making perfect pink tea:
The pink color in Kashmiri tea is the reaction of chlorophyll
present in tea with baking soda
You have to cook the tea enough to get all the
chlorophyll released into the water. You also need enough baking soda in the tea for the reaction. A pinch is enough.
Do NOT add more than that, as too much baking soda can spoil
the taste.
This process might take place in 30 minutes,s and sometimes may need 45
minutes.
If all the water evaporates and you don’t get a reddish color, add more water and cook more.
Once the reaction has completed, we have a deep red color.
We have to add
ice-cold water. This shocks the tea, and we get a deeper red color.
I’m trying to explain this so you can handle it if something
goes wrong
Like normal chai, you can adjust the milk, sugar, and spices to
your taste. I added only three spices,s but you can add more or none at all.
For authentic taste andaromao, I use Kashmiri tea; if not
available,e use pure green tea leaves_ I also used green tea.
Using 1.5 cups of milk is for strong and 3 cups for light. I like strong, this is the reason I used one and a half cups of milk.
Authentic Kashmiri tea is saltish and not too sweet. If you like e sweet, you use sugar as per your taste.
If you have tried this Pink Kashmiri Tea, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!
