Assalamu alaikum wa rahmatullahi wa barakatuhu!
Previously, I posted a recipe for Baked Chicken Samosas. This recipe uses the same filling but the pastry is the traditional one used in Pakistani Samosas.
A Simple List of Ingredients:
1. Plain Flour
3. Vegetable Oil
4. Hot Water
6. My Chicken Samosa Filling
Bismillah, let's start!
To make the samosa pastry, place 12 ounces of plain flour into a bowl.
Add 1 teaspoon of salt.
Next, add 4 fluid ounces of vegetable oil.
Add enough hot water to form a dough, whilst kneading using the dough hook of a standing mixer.
Knead until the dough is smooth. Cover and rest for 20 minutes.
On a floured board, take as much dough to make a 3 inch sized ball.
Using a rolling pin, roll out thinly into a round circle, with a 10 inch diameter.
Cook only one side on a tawa or a frying pan (with no oil) on a low heat for 1 minute.
Place onto a clean surface.
Cut in half.
Make the paste by mixing together plain flour and water until a thick paste is formed.
Brush the cooked side with the paste. (This is because the filling will be put here, and the uncooked side will be cooked in the oil).
Make a cone shape.
Fill the cone with 1 tablespoon of My Chicken Samosa Filling.
Press the edges together to close the samosa together. Use a little paste to help the sides stick together.
Carry on making the rest of the samosas.
Deep-fry the samosas in oil on a medium heat, until they are golden brown.
Once cooked, drain on paper towels, to get rid of any excess oil.
Serve warm with My Green Yoghurt Chutney!
Pakistani Chicken Samosas
For the Pastry
· 12 ounces (340 grams) Plain Flour
· 1 teaspoon Salt
· 4 fl oz Vegetable Oil
· Hot Water
For the Filling
1.To make the pastry, place the flour, salt and vegetable oil into a mixer bowl. Begin kneading with the dough hook, and add enough hot water to form a dough.
2.Knead until the dough is smooth. Cover and rest for 30 minutes.
3.To make the samosas, on a floured board, take as much dough to make a 3 inch sized ball. Flatten it slightly, and then roll out into a circle which is 10 inches in diameter.
4.Cook only on one side on a tawa or a frying pan (with no oil), on a low heat for 1 minute.
5.Place the circle onto a clean surface, and cut in half. Brush the cooked side with a paste (made by mixing plain flour and water together to form a paste).
6.Make a cone shape, and fill with one tablespoon of the chicken mixture. Press the edges together with a little of the paste, to seal the samosa. Continue making the rest of the samosas.
7.Deep fry the samosas in hot oil until they are golden brown and crispy.