Noor works as a student at Government College in Lahore,Pakistan. She is completing her Masters in Physics and loves cooking.
Where Did Samosas Come From?
It is said that samosas originated in the Middle East where they were called "sambosas." And now samosas are a very well-known food item in India. You can find them in many Indian and Pakistani streets. They were allegedly introduced to the Indian subcontinent in the 13th or 14th century by Central Asian traders.
Because they are so popular, they are now available in different flavors and shapes. But the recipe that I'm sharing with you is a traditional samosa recipe and is very close to me. It is something my mother has been cooking for me my entire life. I hope that it will give you the same feeling of joy and happiness that it's been providing for me all these years.
Do You Enjoy These Samosas In Your Evenings?
Every recipe needs some ingredients to start with. I make these a lot, so the ingredients are easily available in my kitchen. I hope that will be true for you as well.
Now let's see what ingredients we need for this.
Read More From Delishably
|Prep time||Cook time||Ready in||Yields|
1 hour 15 min
serves 12 to 15 people 5 to 6 samosa pockets
- 2 kilos Chicken, Boiled and shredded
- 1 large Onion, Finally Chopped
- 4 small Potatoes, Cut in cubes and fried
- 1 tablespoon Salt
- 1 tablespoon Black pepper
- 2 tablespoon Cumin, Freshly roasted
- As required Oil, For frying
- 2 table spoon Coriander Seeds
- 3 to 4 tablespoon Flour
- As required Water
- Max 100 Samosa Sheets, Single
- As Required Cheese( cheddar or mozzarella), Optional
- 1 small bowl Green Beans, Optional
- Boil the chicken in hot water for about 15 to 20 minutes. After boiling, shred the chicken properly into a bowl.
- Now take the potatoes that are cut into cubes and shallow fry them in 2 tablespoon of oil for about two minutes. Add the potatoes in the bowl containing boiled chicken.
- Finely chop the onion and add it in the same bowl.
- Now add salt, black pepper, cumin and coriander seeds to the mixture and mix the ingredients with the help of spatula or spoon.
- Take a small bowl and add flour in it and add a small amount of water to make a thick paste. This paste is going to help in changing the samosa sheets into the shape of a perfect mini samosa.
- Now we need a tray, chicken mixture, the flour paste and the samosa sheets.
- At last, make the samosas as showed in the image below the instructions.
- Now deep fry the samosas for at least 5 mins on a medium flame until they get a nice golden color. Now take them out on a tissue paper to remove excess of oil.
- Enjoy them with ketchup or any dip sauce of your choice.
Other Instructions and Optional choices
- The mince of chicken or mutton or beef can also be used instead of boiled chicken.
- In case of using mince, I would suggest to not boil it but to cook it in 2 to 3 tbsp of oil and then add the other ingredients in it.
- As green beans are suggested in the ingredients list, they are totally optional but they taste amazing if they are added. I personally like them.
- Other vegetables like cabbage or cauliflower or carrots or any other of your own choice can also be added in the filling.
- Cheese can be added to the mixture if it is liked. So it is totally optional.
- The samosa sheets are easily available in the market or you can even make them at home. A lot of recipes are available on the internet.
- The flour paste should be thick enough so that it can hold the sides together precisely.
- The mixture should not be overfilled in the pockets as this might torn the sheets.
- You can follow the exact recipe or can change the measurements up to your requirements.
- Samosas should be fried on medium heat for at least 5 mins. High flame will result in burning them.
- The Samosas can be kept in the freezer for a very long time. They are good for kids lunch or evening snack.
- They can be baked as well if you do not want to deep fry them.
- From 2 kilos of chicken up to 98 mini samosa packets can be made.
© 2018 Noor Bint Samina