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 the most popularly 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 that people make
rings samosa with a filling of spiced aloo.
Here I prepared chicken mince filling for
stuffing samosa,s whereas you can use fillings
of your choice. To make this ring samosa have to prepare separate
samosa dough; a samosa sheet can’t work in this recipe.e
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 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 struggling with uploading videos on the blog.
Recipe Tips:
- Dough: To make this samosa, a 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 a 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 a less spicy mixture, which won’t give you a taste, but if you avoid eating spicy meals or snacks, then ignore this tip
- Frying: In samosa, the 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 a 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:
If you have tried this Chicken Ring Samosa, then don’t forget to rate the recipe. You can also follow me on social media.
Like Our Videos? Then follow and subscribe to us on YouTube for the latest Recipe Video updates.
Take all the veggies and prepare them all.
Rinse the chicken mince in the running water.
Collect all the 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 the maida
turns to crumble. Start kneading the dough by adding water little by little.
Once the dough is formed onto the working slab, now smooth the dough with the help of a palm for 1-2 minutes. Cover the bowl with 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 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
squeezed fresh lemon juice.
Once mix them up very well, turn off theflame. Let it cool down completely, and set side.
Divide the dough into equal portions. Give each a ball shape.
Before rolling the dough ball, we will need dough strips for binding the ring samosa, so take the small dough ball and roll it
out into 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 to 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 an airtight container.
Heat the medium-hot oil in the wok on medium flame. Check the oil temperature by putting a tiny dough
ball. If it comes up quickly, put your oil too hot and samosrequirered
just medium hot oil while frying. Lower the flame and wait for the oil to be medium hot.
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.l
Fry all samosas and leave them on kitchen paper for a while
Transfer all the samosas onto the plate.
