A samosa is a baked or fried pastry with a savoury filling, such as spiced potatoes, onions, peas, cheese, beef and other meats, or lentils. It might take various forms, consisting of triangular, cone, or half-moon shapes, depending on the region. The Indian design, typically accompanied by chutney, is most commonly known of a broad family of recipes from Africa to China, which have origins in middle ages times or earlier. Samosas are a popular entrée, appetizer, or treat in the local cuisines of the Indian subcontinent, Western Asia, Southeast Asia, the Mediterranean, and Africa. Due to emigration and cultural diffusion from these locations, samosas today are typically prepared in other areas.
Chicken tikka is a chicken dish originating in the Indian subcontinent; the meal is popular in India, Bangladesh and Pakistan. It is traditionally little pieces of boneless chicken baked utilizing skewers on a brazier called Angeethi after marinading in Indian spices and Dahi(yoghurt), basically a boneless version of tandoori chicken. The word tikka (Tike in Turkish, and Tikə in Azerbaijani) is a Hindi and Urdu word and means “bits” or “pieces”. It is also a chicken meal served in Punjabi food. The Kashmiri variation of the dish, however, is grilled over red-hot coals and does not always include boneless pieces. The pieces are brushed with ghee (clarified butter) at intervals to increase its flavour while being continually fanned. It is typically eaten with green coriander, and tamarind chutney served with onion rings and lemon or used in preparing a chicken tikka masala.
How To Make Chicken Tikka Somosa
Chicken Tikka Samosa
- 0.5 kg Chicken mince
- 1 tbsp Tandoori masala
- 2 tsp Red chilli flakes
- 3 tbsp Chilli sauce
- Samosa Patti As Much As Required
- 1 Cup Mayonaise
- 1 Bowl Cabbage
- Oil For Deep Frying
- First, add the minced chicken in a pan with tandoori masala and red chilli flakes and chilli sauce and salt. You can buy the tandoori masala from any Indian store that is close to you.
- Cover the pan and allow the chicken to cook. When it is done, let it cool.
- Once it has cooled down a bit, add mayonnaise, cabbage and the mix to the chicken.
- After you have made the chicken tikka, it is time to make the samosas. To make the samosas, we will need to roll out the pastry on a floured work surface and use the pastry cutter to cut out 15 cms or 6-inch rounds.
- Cut the 6-inch rounds in half to create two semicircles. Use a semicircle to wrap into a cone and brush the edges of the circle with reserved egg white. The egg white is used to seal the pastry together.
- Add the samosa filling to the cone and ensure that they are half-filled, allowing you to close the cone. Use the egg white again on the top edges of the cone and seal the cone together. Repeat this step until you have made enough samosas for yourself.
- For the next step, we will require a deep frying pan that needs to be half-filled with oil. Heat the oil.
- Add the samosa's to the hot oil and let it cook until the samosa's turn golden brown. (CAUTION: hot oil can be hazardous. Fry the samosas in little batches, for 4-5 minutes each time, or until golden-brown and crisp.
- Serve the samosas with small bowls of chutney and raita alongside.
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