Aloo Chicken Samosa | Lonumedhu

Aloo Chicken Samosa

 

Samosas are one of the most popular savoury snacks from South Asian and Middle Eastern countries. While there are many versions of it from different regions, here we have an Indian-style aloo (potato) chicken samosa that is so good to have at teatime and even for iftar during Ramadan.

To give our samosas that rich, curry flavour that it is known for, we have used the Loajehi Havaadhu (Eye Curry) Meat Curry Powder provided to us by one of our partners, KDM. This is a specially made spice blend – suitable for Maldivian tastes – for meat like chicken, beef, and mutton. It has flavours of cumin, fennel, and coriander, which is perfect for seasoning the meat.

 

Makes: 28 samosas

 

Ingredients:

For the filling

  • 335g potatoes
  • 200g boneless chicken
  • 1 ½ tbsp ghee
  • 1 tbsp ginger garlic paste
  • 2 medium-sized onions (diced)
  • 3 thinly sliced green chillies
  • 1 tbsp Loajehi Havaadhu (Eye Curry) Meat Curry Powder
  • 1 ½ tsp chilli flakes
  • ¼ tsp turmeric powder
  • 2/3 tsp salt
  • 2 tbsp chopped coriander leaves

For the dough

  • 325g flour
  • 2/3 tsp salt
  • ¼ cup ghee
  • ¾ cup water (at room temperature)

For frying the samosas

  • 1 ½ cup oil

 

Instructions:

  1. To start off, peel and cut 335g potatoes into small cubes. Then, boil them for around 12-13 minutes or until you can easily mash them. Once boiled, drain and mash the potatoes with a fork until light and fluffy. Set aside.
  2. Next, cut 200g boneless chicken into very thin strips of around 1-inch long and 1 cm wide. Rinse well and set it aside too.
  3. To a pan, add 1 ½ tbsp ghee, 1 tbsp ginger garlic paste, 2 diced medium-sized onions, and 3 thinly sliced green chillies. Sauté on medium low heat for 3 minutes, until the onions are soft and translucent.
  4. Then, add in the cut chicken strips and continue sautéing for 12 minutes or until the chicken turns white and starts to lightly brown in colour. Season the chicken with 1 tbsp Loajehi Havaadhu (Eye Curry) Meat Curry Powder, 1 ½ tsp chilli flakes, ¼ tsp turmeric powder, and 2/3 tsp salt. Mix everything well together.
  5. Now, add in the mashed potatoes and continue cooking for 4 more minutes while mixing the potatoes with the chicken, until fully combined.
  6. Lastly, add 2 tbsp chopped coriander leaves and give it a final mix. Remove from heat and set the filling aside.
  7. Next, prepare the dough for the samosas. For this, sift 325g flour to a large bowl. Then, add 2/3 tsp salt and ¼ cup ghee. Using your fingers, mix everything together until the ghee is combined with the flour and creates a coarse mixture.  This will take around 1 minute.
  8. Then, gradually add ¾ cup room temperature water, until the dough comes together. Knead the dough using your hand until it becomes a soft, smooth texture that doesn’t stick to your hand. Make 7 equal balls out of the dough.
  9. Take one dough ball and roll it out into a thin, round circle with a diameter of around 7-8 inches; it will be a bit thicker than normal roshi. Then, slice it into quarters.
  10. Place one dough piece on your palm with the round edge facing towards you. Place 2 tsp filling on the centre. Dip your finger in some water and rub it along the right side of the rounded edge. Then, fold it over the filling and press down on the bottom corner to seal. It will reach somewhere a little beyond the centre.
  11. Dip a finger into some water again and run it over the left round edge and fold it again. Now, the filling will be fully enclosed in the dough, and it should look like a filled cone.
  12. Wet the remaining top edges and fold it in towards the centre, above the previous folds. Press gently so that it forms a nice triangular shape. Pinch all the edges and corners to make sure that it is sealed properly.
  13. Repeat steps 9-12 until you run out of the dough and filling. We were able to make around 28 samosas.
  14. To fry the samosas, add 1 ½ cup oil to a pot and heat it up to medium high. You can tell that the oil is heated enough when a piece of dough is added to the oil and small bubbles rapidly form around it.
  15. Fry the samosas in batches of 5-6 pieces at a time for 4 minutes or until they look golden in colour. Flip occasionally while frying to make sure that they cook evenly. Keep the oil temperature at medium low heat for 1 minute after putting in the samosas, then change to a medium high heat to ensure that the inside is also cooked through.
  16. Once fried, transfer the samosas to an oil draining basket or place them on a plate lined with paper napkins to drain any excess oil. If there is too much oil, the samosas will get soggy and greasy.

 

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