Nasuha Blog

You think of Indian snacks and the first thing that pops up is Samosa. Samosas have made a big name for themselves and for Indian snacks in the foreign world. During our days of travel, lot of Mohit's colleagues requested me to make samosas for them and it was always a joyous sight to see them devour the humble samosa with much Oohhs and aahhs. With the easy availability of samosa patti these days, it has become my snack of choice whenever I have guests at home and I keep experimenting with the filling. This time, I ditched the regular potato filling and instead whipped up a delicious chicken and cheese filling for my samosas. Needless to say, it was a hit and is definitely going to be on the menu when ever we are entertaining for the next time. So here is the recipe to make these super easy and delicious Chicken and cheese samosa.



All you need is

Samosa patti - 12-15
All purpose flour - 1 tbsp
Water - 2 tbsp
Oil - 1 tbsp and for frying
Garlic - 3-4 cloves ( thinly sliced )
Onion - 1\4 cup ( finely chopped )
Green capsicum - 3 tbsp ( finely chopped )
Chicken mince - 150 g
Salt to taste
Dried oregano - 1\2 tsp
Dried thyme - 1\2 tsp
Dried basil - 1\2 tsp
White pepper powder - 1\4 tsp
Lemon juice - 2 tbsp
Cheese - 1\4 cup ( grated )


Method of preparation

Heat 1 tbsp oil in a pan.
Add garlic once the oil is hot.
Fry for a few seconds.
Add onion and fry till they turn translucent.
Add capsicum and chicken mince and fry for a minute.
Add salt, oregano, thyme, basil, white pepper powder and lemon juice.
Cook till chicken is done.
Remove from heat and cool.
Once cooled to room temperature, add grated cheese.
Mix all purpose flour and water to make thick paste.
Keep a tbsp of filling on the end of Samosa patti and roll to make samosa.
Seal the ends using the flour paste.
Make all the samosas in the same way.
Heat oil in a pan.
When the oil is heated nicely, simmer the heat to medium.
Deep fry the samosas on medium heat till golden brown.
Remove on a plate lined with tissue.
Serve hot with ketchup or coriander chutney.

Aloo matar ki potli is a delicious Indian snack with a Samosa like outer covering and delicious potato and peas filling inside. It's shaped in the form of a small purse. This snack is very easy to make at home, but you will have to keep a few tips and tricks in mind. I have explained the process and if you will follow it nicely, you will be able to get perfect outer cover, just like your samose vala. Here is the recipe.



All you need is

For the dough

Maida \ all purpose flour - 1 and 1\2 cup
Sooji \ semolina - 1 tbsp
Oil - 1\4 cup
Salt - 1 tsp
Ajwain \ carom seeds - 1\4 tsp
Warm water to knead
Oil for frying

For maida mixture

Maida - 2 tsp
Water - 2 tbsp

For the filling

Potato - 5-6 ( medium sized, boiled )
Peas - 1 cup ( boiled till soft )
Oil - 1 and 1\2 tbsp
Heeng \ Asafoetida - a pinch
Zeera \ cumin seeds - 1\2 tsp
Saunf \ Fennel seeds - 1 tsp ( grounded )
Dhaniya \ coriander seeds - 1 tsp ( grounded )
Green chili - 1-2 ( chopped )
Ginger - 1\2 tsp ( grated )
Red chili powder - 1\2 tsp
Salt to taste
Garam masala - 1\2 tsp
Amchoor \ Dry mango powder - 1\2 tsp
Fresh coriander - 2 tbsp ( chopped )



Method of preparation

For the dough

Mix maida, sooji, salt, ajwain and oil in a bowl.
Mix nicely with the tips of your fingers.
Add warm water and make a tight dough. ( This is an important point to keep in mind. If the dough is soft, the texture of the outer skin will not come good )
Cover and keep the dough aside for 15 minutes.

For the maida mixture

Mix maida and water to make paste.
Keep aside.

For the filling

Add oil in a pan.
when the oil is hot, add heeng, zeera, saunf and coriander seeds.
Fry for 10 seconds.
Add green chili and grated ginger.
Fry for another 10 seconds.
Break the boiled potatoes with your finger tips and add them in the pan.
Add the green peas.
Mix nicely and cook for a minute.
Add red chili powder, salt, garam masala and amchoor powder.
Cook for 8-10 minutes on medium heat.
Add fresh coriander and mix.
Remove from heat and let cool for 10-15 minutes.

Assembly

Divide the dough and filling into 8-10 parts. ( keep little dough for making the potli's dori )
Roll each part into a 6-7 inch disc.
Keep a portion of filling in the center.
Apply maida mixture on the circumference of the circle.
Bring the ends together to make a potli.
Roll a little piece of dough into a thin rope and wrap it around the mouth of the potli.
Heat oil in a heavy bottom pan.
When the oil is barely hot, add the potlis in the oil. ( This is another important step. Always drop the potli's in barely hot oil. If the oil is too hot, the texture of the covering will not come as good )
Fry the potli's on very low heat for 12-15 minutes.
Increase the heat to medium after 12-15 minutes and fry till the potli's are golden brown.
Serve hot with green chutney and tamarind chutney.