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 region
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 all age groups people in Pakistan_samosa is also known as a food
street snack_ This
item is available at sellers throughout the year_ Various kind of fillings 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 samosa, mince samosa, veggie samosa, egg samosa, and macaroni samosa
Commonly samosa’s shape is a triangle, certainly, this
is the creativity of someone's mind to give it 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 to make this ring samosa have to prepare separate
samosa dough, a samosa sheet can’t work in this recipe
I won’t be exaggerating if I say 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 store-bought samosas. In my opinion, some samosas sold in 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 with uploading videos on the blog
Recipe Tips:
- 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 creates gluten in flour that makes the dough elastic and stretchy, and samosa doesn’t require such a dough
- Filling: Whether you are preparing the filling of veggies, chicken, mince, or egg, the stuffing should be dry as the moist mixture will turn your samosa soggy keep the 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
- 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
- Shape: giving samosa shape depends on your choice if you don’t want to make the ring shape of a samosa make it simply in a traditional samosa shape
- Roll out: Don’t use flour dust during rolling the roti as the perfect dough of samosa never needs flour, If your roti is sticking from the bottom it means your dough isn’t perfect for samosa_ You won’t get the accurate result you 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:
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Take all veggies and prepare them all
Rinse the chicken mince in the running water
Collect all spices on the plate
Make the thick flour batter for binding the samosas
In a deep bowl combine maida, oil, salt, and ajwain
together
Mix the flour with the ingredients until maida
turns to crumble_
Once the dough is formed onto the working slab_Now smooth the dough with the help of a palm for 1-2 minutes the dough in the bowl cover the lid, and leave it to rest for around 30 minutes
In the meantime heat the oil in the pan
Add chopped ginger-garlic to the oil, Sauté them on medium flame_Put chicken mince into the pot and fry them until it changes its color
Once the mince changes its color and the water dries out
Add powder
spices red chili powder, and turmeric powder. salt, cumin powder,garam masala
powder, chicken powder, and black pepper along with chopped green chilies
Stir to combine well on the medium flame for 2-3
minutes
Constantly keep on stirring the mince with
chopped onion
Until all moisture is removed from the mixture
Towards the end add chopped coriander along with
squeezing fresh lemon juice
Once mix them up very well, turn off the flame_Let it cools down completely set aside
Divide the dough into equal portions, Give each a ball shape
Before rolling the dough ball we will need dough strips for binding ring samosa so take the small dough ball and roll it
out in a round shape and make thin strips from this roti as required
Take one ball and roll with the rolling pin into
a medium-thickness circle of around 6 inches_Place the filling close to the edges of rolled
roti. Might take two tablespoons or a little less_Start rolling it tightly up to half, Use a knife and make cuts all over
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
Either you apply flour batter on the edges of the ring
or strip
Prepare all ring samosas 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
Heat the medium hot oil in the wok on 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 are required
just medium hot oil while frying_Lower the flame and wait to be medium hot oil
Slide the 2-3 ring samosas in one batch don’t
overcrowd the pan, and fry them on medium heat
Until the samosa is evenly golden brown
Drain the samosa onto the kitchen paper to
remove excess oil
Fry all samosas and leave them on kitchen paper for a while
Transfer the all samosas onto the plate
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:
- 400g, chicken mince finely minced
- 1 tbsp, chopped garlic
- 1 tbsp, chopped ginger
- 2 tbsp, oil
- 1 medium-sized, onion finely chopped
- 7-8 pcs, green chilies finely chopped
- A handful, of chopped fresh coriander leaves
- 1 pcs, medium-sized lemon freshly squeezed
Spices:
- 1 tsp, red chili powder
- 1 tsp, black pepper
- Salt to taste
- 1 tsp, cumin powder
- ½ tsp,garam masala
- ½ tsp, chicken powder
- 1 tbsp, crushed coriander powder
Ingredients for Dough:
- 2 cups, of all-purpose flour
- 5 tbsp, oil
- ½ tsp, salt
- 1/5 tsp, carom seeds
- 1/7 cup, of water
Other ingredients:
- Oil for frying
How to make the Ring samosa?
- In a deep bowl combine maids, oil, salt, and ajwain together
- Mix the flour with the ingredients until maida turns to crumble
- Start kneading the dough by adding water little by little
- Once the dough is formed
- Transfer onto the working slab
- Now smooth the dough with the help of the palm for 1-2 minutes
- Don’t take more time in kneading as I have mentioned above in the tips
- Put the dough in the bowl cover the lid leave it to rest for around 30 minutes
- In the meantime heat the oil in the pan
- Add chopped ginger-garlic to the oil
- Sauté them on a medium flame
- Put the chicken mince in the pot and fry them until changes in color
- Once the mince changes its color and the water dries out
- Add powder spices red chili powder, and turmeric powder. salt, cumin powder,garam masala powder, chicken powder, and black pepper along with chopped green chilies
- Stir to combine well on the medium flame for 2-3 minutes
- Constantly keep on stirring the mince with chopped onion until all moisture is removed from the mixture
- Towards the end add chopped coriander along with squeezing fresh lemon juice
- Once mix them up very well, turn off the flame
- Let it cool down completely set aside
- Divide the dough into equal portions
- Give each a ball shape
- Before rolling the dough ball we will need dough strips for binding ring samosa so take the small dough ball and roll it out in a round shape and make thin strips from this roti as required
- Take one ball and roll it with the rolling pin into a medium-thickness circle of around 6 inches
- Place the filling close to the edges of the rolled roti
- Might take two tablespoons or a little less
- Start rolling it tightly up to half
- Use a knife and make cuts all over
- 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
- Either you apply flour batter on the edges of the ring or strip
- 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.
- At this stage, you can freeze them for up to 2 weeks or more by keeping them in layers in an airtight container
- Heat the medium-hot oil in the wok on a 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 require just medium hot oil while frying
- Lower the flame and wait to be medium hot oil
- Slide the 2-3 ring samosas in one batch don’t overcrowd the pan
- Fry them on medium heat until the samosa is evenly golden brown
- The frying time may take 7-8 minutes, depending on the size of the samosa
- Drain the samosa onto the kitchen paper to remove excess oil
- Transfer the all samosas onto the plate
- And serve hot with tea and sauce
Have you any doubts about this blog kindly let me know
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