Chicken Tikka Samosa
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.
- 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.