Crispy Aloo Samosa Recipe - Make & Store For Ramadan - Potato Chicken Mini Samosa - BaBa Food RRC

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  • čas přidán 17. 03. 2024
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    Aloo Chicken Mini Samosa Written Recipe With Directions
    Ingredients:
    -Water (pani) ½ cup
    -Cooking oil 2 tbs
    -Ginger garlic (adrak lehsan) paste 1 ½ tbs
    -Red chili (lal mirch) powder 1 tsp
    -Turmeric (haldi) powder ½ tsp
    -Dried coriander (khuskh dhania) powder 1 tbs
    -Ground mixed spices (garam masala) 1 tsp
    -Red chili flakes (adh khuti lal mirch) 1 tbs
    -Salt (namak) 1 tsp or to taste
    -Chicken mince (qeema) 250 g
    -Water (pani) 1 cup
    -Potatoes (Alu) boiled and grated 2 medium-size
    -Onion (piyaz) chopped 1 medium size (remove water)
    -Green chilies (hari mirch) chopped 4
    -Fresh coriander (dhania) chopped 1 tbs
    -Fresh mint (pudina) chopped 1 tbs
    -Chat masala ½ tsp
    -All-purpose flour (maida) 2-3 tbs
    -Water (pani) as required
    -Manda patti (samosa patti)
    Directions:
    -In a wok, add water, cooking oil, ginger garlic paste, red chili powder, turmeric powder, dried coriander powder, ground mixed spices, red chili flakes, and salt. Mix well.
    -Add chicken mince and cook it for 2 mins.
    -Add water, cover, and cook it for 8 mins on low (dum) flame or until the chicken is tender.
    -Turn off the flame and let it cool.
    -Then, add potatoes, onion, green chilies, fresh coriander, fresh mint, and chat masala. Mix well. Set aside and let it cool.
    -In a bowl, add water and all-purpose flour. Mix well and make a smooth paste; set aside.
    -Take a samosa sheet and make a pocket, add prepared stuffing in the center, roll into the shape of a samosa, and seal corners with all-purpose flour and water mixture.
    -Similarly, make other samosas.
    -In a wok, add cooking oil and heat it. On low flame, add samosa in oil upside down while frying.
    -Change the side of the samosa after 5 minutes.
    -Fry samosa on a low flame for a total of 7-8 minutes until golden brown.
    -Serve with chutney and tomato ketchup.
    Tips and Tricks:
    -You can store the samosa in an airtight bag in the refrigerator for 2-3 months.
    -To make crispy samosa, don’t fry it on a high flame.
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