How to prepare chicken cocktail samosa at home?

Chicken Samosa is one of the most popular dishes made during the festival of Ramadan/Ramzan. It is a crispy deep fry patty filled with delicious Chicken masala, where chicken is cooked and flavored with other ingredients. The ingredients used in the filling are very basic and I am sure you will already have them in your pantry. Crispy from the outside and soft from the inside, these Samosas are a great starter for your house parties or even to serve as a side dish for your weekend meals.

The spiced minced chicken filling inside will surely tickle your taste buds, and you will crave it more and more.
Here, the recipe how you can make it at home and serve it with your favorite chutney and I assure you they will turn out to be a showstopper at your dining table.

Ingredients:-

• 500 grams of fresh chicken breast and chicken thigh.
• 1 teaspoon of curry powder
• 1 tsp chili powder
• Green chilies, 2 tablespoons (chopped)
• Three hundred milliliters of oil
• 1-2 tablespoons of coconut oil.
• 12 tsp of all-purpose flour
• Pepper powder, half a tsp plus half a tsp
• Onions
• A single curry leaf stem
• Garlic, 1 tablespoon (chopped)
• 1 teaspoon chopped ginger
• 12 teaspoons of garam masala
• 1 tbsp tomato sauce
• Samba sheets
• Salt as needed.
• When needed, water

Method:
• Pastry
• Rub the clarified butter into the plain flour with your fingertips to distribute it evenly. Gradually add water & bring the dough together. Knead it till its firm & smooth, & leave to rest for about 30 minutes.
• A firm dough is important to get a crisp, thin, almost translucent pastry.
Filling
• Heat 2-3 tbsps of oil in a pan. Sweat the onion & garlic for 2-3 minutes, till translucent.
• Add the mince & sauté on high heat till cooked through & dry.
• Add the coriander + green chilies + salt to taste. Make sure the water is completely dry or the samosas will get soggy.
• Once done, cool the filling completely. (The filling can be made a day in advance)

Technique:-
• Baked good
• Rub the explained margarine into the plain flour with your fingertips to equally disseminate it. Continuously add water and unite the mixture. Work it till it's firm and smooth, and pass it on to rest for around 30 minutes.
• A firm mixture is essential to get a fresh, slim, practically clear baked good.
Filling
• Heat 2-3 tbsps of oil in a dish. Sweat the onion and garlic for 2-3 minutes, till clear.
• Add the mince and saute on high intensity till cooked through and dry.
• Add the coriander + green chillies + salt to taste. Ensure the water is totally dry or the samosas will get wet.
• When done, cool the filling. (The filling can be made a day ahead of time)
Making them…
• Squeeze a little piece of mixture, make a ball and carry it out as dainty as possible (dust with as minimal dry flour as could be expected).
• Remove circles with a 3″ cutout. To make triangles, a portion of the circles. To make semi-circles or little balls, leave them whole.
• Place a teaspoon of filling in the focal point of each and overlap as wanted, fixing the edges immovably with just the right amount of water. Ensure you seal them well, or the filling will pour out while searing.
• Heat the oil in a profound weighty base dish/wok/kadhai to practically smoking (very much as you accomplish for doughnuts), and broil in little bunches till light brown. At this stage, you can eliminate it from the oil, cool and freeze it for some time in the future, or keep on searing till brilliant brown. When brilliant brown, put on paper towels for 5-10 seconds for additional oil to be assimilated. Serve HOT with a chutney, green or tamarind, or mind a Cilantro-yogurt plunge.
• Recipe for Green Coriander-Mint Chutney here
• Recipe for Yogurt-Coriander-Garlic Plunge here
• Note: The recipe makes a largish bunch of very nearly 60-80 little samosas, so you can utilize and freeze half for later method:
Baked good
• Rub the explained margarine into the plain flour with your fingertips to equitably appropriate it. Slowly add water and unite the batter. Ply it till it's firm and smooth, and pass it on to rest for around 30 minutes.
• A firm mixture is essential to get a fresh, slender, practically clear cake.
Filling
• Heat 2-3 tbsps of oil in a skillet. Sweat the onion and garlic for 2-3 minutes, till clear.
• Add the mince and saute on high intensity till cooked through and dry.
• Add the coriander + green chillies + salt to taste. Ensure the water is totally dry or the samosas will get spongy.
• When done, cool the filling. (The filling can be made a day ahead of time)
Making them…
• Squeeze a little piece of mixture, make a ball and carry it out as slim as possible (dust with as minimal dry flour as could be expected).
• Remove circles with a 3″ cutout. To make triangles, a portion of the circles. To make semi-circles or little balls, leave them whole.
• Place a teaspoon of filling in the focal point of each and overlay as wanted, fixing the edges immovably with a touch of water. Ensure you seal them well, or the filling will pour out while broiling.
• Heat the oil in a profound weighty base container/wok/kadhai to practically smoking (very much as you accomplish for doughnuts), and sear in little groups till light brown. At this stage, you can eliminate it from the oil, cool and freeze it for some time in the future, or keep on broiling till brilliant brown. When brilliant brown, put on paper towels for 5-10 seconds for additional oil to be consumed. Serve HOT with a chutney, green or tamarind, or mind a Cilantro-yogurt plunge.
• Recipe for Green Coriander-Mint Chutney here
• Recipe for Yogurt-Coriander-Garlic Plunge here

Note: The recipe makes a largish clump of very nearly 60-80 little samosas, so you can utilize and freeze half for later method:
Cake
• Rub the explained spread into the plain flour with your fingertips to equally circulate it. Step by step add water and unite the batter. Massage it till it's firm and smooth, and pass on to rest for around 30 minutes.
• A firm mixture is essential to get a fresh, flimsy, practically clear baked good.
Filling
• Heat 2-3 tbsps of oil in a skillet. Sweat the onion and garlic for 2-3 minutes, till clear.
• Add the mince and saute on high intensity till cooked through and dry.
• Add the coriander + green chillies + salt to taste. Ensure the water is totally dry or the samosas will get wet.
• When done, cool the filling. (The filling can be made a day ahead of time)
Making them…
• Squeeze a little piece of batter, make a ball and carry it out as slight as possible (dust with as minimal dry flour as could be expected).
• Remove circles with a 3″ cutout. To make triangles, around 50% of the circles. To make semi-circles or little balls, leave them whole.
• Place a teaspoon of filling in the focal point of each and overlap as wanted, fixing the edges immovably with just the right amount of water. Ensure you seal them well, or the filling will pour out while searing.
• Heat the oil in a profound weighty base container/wok/kadhai to practically smoking (very much as you accomplish for doughnuts), and broil in little bunches till light brown. At this stage, you can eliminate it from the oil, cool and freeze it for some time in the future, or keep on searing till brilliant brown. When brilliant brown, put on paper towels for 5-10 seconds for additional oil to be ingested. Serve HOT with a chutney, green or tamarind, or mind a Cilantro-yogurt plunge.
• Recipe for Green Coriander-Mint Chutney here
• Recipe for Yogurt-Coriander-Garlic Plunge here

Note: The recipe makes a largish clump of very nearly 60-80 little samosas, so you can utilize and freeze half for some other time.