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Aloo Chicken Mini Samosa Written Recipe With Directions
Ingredients:
-Water (pani) ½ cup
-Cooking oil 2 tbs
-Ginger garlic (adrak lehsan) paste 1 ½ tbs
-Red chili (lal mirch) powder 1 tsp
-Turmeric (haldi) powder ½ tsp
-Dried coriander (khuskh dhania) powder 1 tbs
-Ground mixed spices (garam masala) 1 tsp
-Red chili flakes (adh khuti lal mirch) 1 tbs
-Salt (namak) 1 tsp or to taste
-Chicken mince (qeema) 250 g
-Water (pani) 1 cup
-Potatoes (Alu) boiled and grated 2 medium-size
-Onion (piyaz) chopped 1 medium size (remove water)
-Green chilies (hari mirch) chopped 4
-Fresh coriander (dhania) chopped 1 tbs
-Fresh mint (pudina) chopped 1 tbs
-Chat masala ½ tsp
-All-purpose flour (maida) 2-3 tbs
-Water (pani) as required
-Manda patti (samosa patti)
Directions:
-In a wok, add water, cooking oil, ginger garlic paste, red chili powder, turmeric powder, dried coriander powder, ground mixed spices, red chili flakes, and salt. Mix well.
-Add chicken mince and cook it for 2 mins.
-Add water, cover, and cook it for 8 mins on low (dum) flame or until the chicken is tender.
-Turn off the flame and let it cool.
-Then, add potatoes, onion, green chilies, fresh coriander, fresh mint, and chat masala. Mix well. Set aside and let it cool.
-In a bowl, add water and all-purpose flour. Mix well and make a smooth paste; set aside.
-Take a samosa sheet and make a pocket, add prepared stuffing in the center, roll into the shape of a samosa, and seal corners with all-purpose flour and water mixture.
-Similarly, make other samosas.
-In a wok, add cooking oil and heat it. On low flame, add samosa in oil upside down while frying.
-Change the side of the samosa after 5 minutes.
-Fry samosa on a low flame for a total of 7-8 minutes until golden brown.
-Serve with chutney and tomato ketchup.
Tips and Tricks:
-You can store the samosa in an airtight bag in the refrigerator for 2-3 months.
-To make crispy samosa, don’t fry it on a high flame.
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