Chicken Ring Samosa Recipe - Yummy Traditional

Chicken Ring Samosa Recipe


chicken-ring-samosa-recipe-with-step-by-step-photos


Chicken Ring Samosa | Chicken Samosa || How to make ring chicken samosa with step by step photos 

Chicken Ring Samosa is a crispy, flaky, and appetizer deep-fried snack_ prepared with maida dough and filling from potatoes, onions, meat peas, or lentils. Many shapes can be found in the preparation of samosa based on the regions and this ring samosa recipe is also one of them prepared in Pakistan. It is circular in shape and filled with potato, chicken or lentil filling and fried.
The most popular snack among the all age group people in Pakistan_samosa is also known as a food street snack_ This item is available at the seller throughout the year_ various kind of filling is prepared for stuffing in samosas such as potato, mince, vegetables, or egg- In my journey to find the perfect flaky and delicious samosa recipe to share with you, I found aloo samosamince samosaveggie samosaegg samosa, and macaroni samosa
                        
ring-samosa-recipe


Commonly samosa’s shape is a triangle, certainly, this is the creativity of someone's mind to give it to new looks and style The rest of the stuffing may depend on individual choice_It is seen people make rings samosa with a filling of spiced aloo. Here I prepared chicken mince filling for stuffing samosas whereas you can use fillings of your choice as well as to make this ring samosa have to prepare separately samosa dough, samosa sheet can’t work in this recipe

I won’t be exaggerating if I said that samosa is my number one Pakistani snack. The samosa dough alone is full of flavor, and no matter what you fill the samosas with the outcome is always an amazing snack. Today, I am sharing another samosa recipe that you will for sure, like.
Homemade chicken samosa is far much better tasting than the store-bought samosas. In my opinion, some samosas sold in the stores or even served in restaurants are full of overcooked spices, and the pastry is either tasteless or soggy, which can make anyone refrain from trying this appetizing snack again.

Although this chicken samosa recipe is easy to make, it does not mean that the flavor is compromised. I’ve used freshly chopped ginger or garlic and other spices in powder. Additionally, I am trying my level best that I could upload videos with each recipe along with photos, constantly keep struggling regarding uploading videos on the blog
                        
chicken-ring-samosa


Recipe Tips:
  1. Dough: To make this samosa firstly we will need a dough that should be tight and a bit hard but smooth, no need to knead the dough in this recipe because kneading dough created gluten in flour that makes the dough elastic and stretchy and in samosa doesn’t require such a dough
  2. Filling: whether you are preparing the filling of veggies, chicken, mince, or egg, stuffing should be dry as the moist mixture will turn your samosa soggy as well as keep mixture a bit spicy as you will keep less spicy mixture won’t give you a taste but if you avoid eating spicy meals or snacks then ignore this tip
  3. Frying: in samosa, frying oil temperature must be adjusted to moderate because too hot oil will quickly burn your samosa crust and less hot oil turns your samosa soggy by absorbing oil
  4. Shape: giving samosa shape depends on your choice if you don’t want to make the ring shape of samosa make simply in traditionally samosa shape
  5. Roll out: don’t use flour dust during rolling the roti as the perfect dough of samosa never need flour, if your roti is sticking from the bottom its means your dough isn’t perfect for samosa_ you won’t get the accurate result precise your wish

Can I make the samosa dough a day ahead?
To save time, you can make the samosa dough and then wrap it in plastic wrap and refrigerate it until the next day. Make sure that the dough comes to room temperature before rolling it out. 
For more frying recipes:
                               
chicken-ring-samosa


Take all veggies and prepare them all
                                 
chop-the-veggie


Rinse the chicken mince under the running water
                            
rinse-the-mince


Collect all spices on the plate
                           
masala-powder-recipe


Make the thick flour batter for binding the samosas



In a deep bowl combine maida, oil, salt, and ajwain together
                   
add-ingredients-to-the-flour


Mix the flour with the ingredients until maida turns to crumble_Start kneading the dough by adding water little by little
                  
crumble-the-flour-and-knead


Once the dough is formed_Transfer onto the working slab_Now smooth the dough with the help of palm for 1-2 minutes_Put the dough in the bowl cover the lid leave it to rest around 30 minutes
                    
dough-is-formed


In the meantime heat the oil in the pan
                        
heat-the-oil


Add chopped ginger-garlic to the oil, Sauté them on the medium flame_Put chicken mince into the pot and fry them until changes its color
                         
saute-the-mince


Once the mince changes its color and water dries out
                      


Add powder spices red chili powder, turmeric powder.salt, cumin powder,garam masala powder, chicken powder, and black pepper along with chopped green chilies
                        
add-masala-to-the-keema


Stir to combine well on the medium flame for 2-3 minutes
                    
mix-up-the-mince-with-masala


Constantly keep on stirring the mince with chopped onion 
                        
add-onion-to-the-mince

Until all moisture is removed from the mixture

                             
once-the-moisture-is-removed-from-the-mince


Towards the end add chopped coriander along with squeezing fresh lemon juice
                                    
squeez-lemon-juice


Once mix them up very well, turn off the flame_Let it cool down completely set aside

                           
keema-is-done


Divide the dough into equal portions,Give each to a ball shape
                         
cut-the-dough-into-equal-portions


Before rolling the dough ball we will need of dough strips for binding ring samosa so take the small dough ball and roll it out in round shape and make thin strips from this roti as required
                          
make-the-strips


Take one ball and roll with the rolling pin into a medium thickness circle around 6 inches_Place the filling close to the edges of rolled roti.Might take two tablespoon or little less_Start rolling it tightly up to half,Use a knife and make cuts all over
                       
roll-and-stuffing-the-dough-ball


Roll it and join the ends_Apply some flour batter at both edges of the ring_And seal it with the help of a strip
                      
roll-it-and-joine-the-edges


Either you apply flour batter on the edges of the ring or strip
                     
apply-batter-on-strip


Prepare all ring samosas this way
                       
prepare-all-samosa-this-way


Cover the samosa with a cloth and keep it aside for 20 minutes in a cool place, At this stage, you can freeze them for up to 2 weeks or more by keeping them in layers in the airtight container 
                 
cover-the-samosa



Heat the medium hot oil in the wok on the medium flame_Check the oil temperature by putting the tiny dough ball if it comes up quickly on top your oil is too hot and samosas required just medium hot oil while frying_Lower the flame and wait to be medium hot oil
                             
heat-the-oil




Slide the 2-3 ring samosas in one batch don’t overcrowd the pan,fry them on medium heat 
                                
fry-chicken-samosa


Until the samosa is evenly golden brown
                       
samosa-is-fried


Drain the samosa onto the kitchen paper to remove excessive oil
                        
drain-the-samosa-on-kitchen-towel


Fry all samosas and leave them on kitchen paper for a while
                      
fry-all-samosa


Transfer the all samosas onto the plate
                      
transfer-all-samosa-on-plate


And serve hot with tea and sauce
                         
                                         
serve-hot-with-tea-and-sauce






Ring Samosa is a crispy, flaky, and appetizer deep-fried snack_ prepared with maida dough and filling from potatoes, onions, meat peas, or lentils...

Ingredients for filling:
  1. 400g, chicken mince finely minced
  2. 1 tbsp, chopped garlic
  3. 1 tbsp, chopped ginger
  4. 2 tbsp, oil
  5. 1 medium-sized, onion finely chopped
  6. 7-8 pcs, green chilies finely chopped
  7. A handful, chopped fresh coriander leaves
  8. 1 pcs, medium-sized lemon freshly squeezed
Spices:
  1. 1 tsp, red chili powder
  2. 1 tsp, black pepper
  3. Salt to taste
  4. 1 tsp, cumin powder
  5. ½ tsp,garam masala
  6. ½ tsp, chicken powder
  7. 1 tbsp, crushed coriander powder
Ingredients for dough:
  1. 2 cups, all-purpose flour
  2. 5 tbsp, oil
  3. ½ tsp, salt
  4. 1/5 tsp, carom seeds
  5. 1/7 cup, water
Other ingredients:
  1. Oil for frying 
How to make the ring samosa?
Instructions:
  1. In a deep bowl combine maids, oil, salt, and ajwain together
  2. Mix the flour with the ingredients until maida turns to crumble
  3. Start kneading the dough by adding water little by little
  4. Once the dough is formed 
  5. Transfer onto the working slab
  6. Now smooth the dough with the help of the palm for 1-2 minutes
  7. Don’t take more time in kneading as I have mentioned above in tips
  8. Put the dough in the bowl cover the lid leave it to rest around 30 minutes
  9. In the meantime heat the oil in the pan
  10. Add chopped ginger-garlic to the oil
  11. Sauté them on the medium flame
  12. Put the chicken mince in the pot and fry them until changes its color
  13. Once the mince change its color and water dries out
  14. Add powder spices red chili powder, turmeric powder.salt, cumin powder,garam masala powder, chicken powder, and black pepper along with chopped green chilies
  15. Stir to combine well on the medium flame for 2-3 minutes
  16. Constantly keep on stirring the mince with chopped onion until all moisture is removed from the mixture
  17. Towards the end add chopped coriander along with squeezing fresh lemon juice
  18. Once mix them up very well, turn off the flame
  19. Let it cool down completely set aside
  20. Divide the dough into equal portions
  21. Give each to a ball shape
  22. Before rolling the dough ball we will need of dough strips for binding ring samosa so take the small dough ball and roll it out in round shape and make thin strips from this roti as required
  23. Take one ball and roll with the rolling pin into a medium thickness circle around 6 inches
  24. Place the filling close to the edges of rolled roti
  25. Might take two tablespoon or little less
  26. Start rolling it tightly up to half
  27. Use a knife and make cuts all over
  28. Roll it and join the ends
  29. Apply some flour batter at both edges of the ring
  30. And seal it with the help of a strip
  31. Either you apply flour batter on the edges of the ring or strip
  32. Cover the samosa with a cloth and keep it aside for 20 minutes in a cool place. This step helps the samosa to have fewer bubbles on the pastry when frying, but you can skip it and immediately fry the samosa.
  33. At this stage, you can freeze them for up to 2 weeks or more by keeping in layers in the airtight container
  34. Heat the medium hot oil in the wok on the medium flame
  35. Check the oil temperature by putting the tiny dough ball if it comes up quickly on top your oil is too hot and samosas required just medium hot oil while frying
  36. Lower the flame and wait to be medium hot oil
  37. Slide the 2-3 ring samosas in one batch don’t overcrowd the pan
  38. Fry them on medium heat until the samosa is evenly golden brown
  39. The frying time may take 7-8 minutes, depending on the size of the samosa
  40. Drain the samosa onto the kitchen paper to remove excessive oil
  41. Transfer the all samosas onto the plate
  42. And serve hot with tea and sauce
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