RECIPE OF THE WEEK : CHICKEN SAMOSA

BY CHEF SURAJIT BANERJEE,

EXECUTIVE CHEF

HOTEL MARASASAROVAR,

BODHGAYA

INGREDIENTS:

FOR SAMOSA DOUGH:

Flour -100 gms

Salt -3 gms

Refined Oil -0.150 lt

CHICKEN FILLING:

Onion-25 gms

Chicken-75 gms

Red chilli powder- 10 gms

Garam masala-10 gms

Ginger- 15 gms

Green chilli- 10 gms

Green peas- 50 gms

Coriander powder- 10 gms

Saunth Chutney- 1 Por

METHOD:

“Make the dough – Combine flour and salt in large mixing bowl, then stir in oil. Add water, little by little, to form a workable dough. Form the dough into a ball and wrap in a damp kitchen towel to rest at room temperature for 30 minutes Make the filling – Heat oil in a deep, heavy-bottomed saucepan over medium-high heat. Add the onion, ginger, garlic, and 1/2 tsp salt and stir. Cook for 2 minutes or until onion softens. Add ground chicken, remaining 1/2 tsp salt, cumin, coriander and chili powder. Cook 10 minutes, stirring occasionally.Sprinkle with garam masala and add frozen peas. Stir and cook 5 more minutes. Taste for salt and add more if needed. Add chopped chillies .Assemble the samosa – ivide the dough into 6 equal portions, then roll each into a smooth ball on a well-floured surface. Roll each ball into a thin, oblong shape, then use a knife to slice in half lengthwise to make a half-moon. Take one half in your hand, brush some water on the edges, and fold into an open cone shape, pressing edges to seal. Hold the cone and fill with about 2 tbsp chicken filling. Pinch to seal Allow it to sit on a cutting board to form a flat bottom. Finish shaping remaining samosa. Fry the samosa – Pour the oil into a deep saucepan or dutch oven to a depth of 3″ over medium heat.Fry the samosas in batches once the oil reaches about 200ºF. Fry for 15 minutes until golden, then increase heat to high and cook for 5 minutes at a hotter temperature until deep golden brown. Remove with a slotted spoon and place on paper towels to drain. serve with chutney .”