ADVERTISEMENT
#### 3. **Spices, Spices, and More Spices!**
Add the cumin seeds, coriander powder, garam masala, turmeric powder, chili powder, and optional fennel seeds to the pan. Stir the spices into the chicken and onion mixture, allowing them to toast slightly in the hot oil. This step is essential to bring out the full depth of flavor in the spices. Cook for another 1-2 minutes, letting the spices coat the chicken.
#### 4. **Add the Potatoes and Fresh Cilantro**
Next, add the boiled and mashed potato to the mixture. Potatoes help bind the filling together while adding a creamy texture. Mix the potato into the chicken and spice mixture thoroughly. This is also the time to add chopped fresh cilantro for a burst of herbal freshness.
#### 5. **Finish the Filling**
Squeeze the juice of half a lemon into the mixture for a tangy contrast to the spices. Stir everything well, and taste for seasoning. Add salt or more chili if needed. If the filling feels too dry, you can add a splash of water to loosen it up.
#### 6. **Cool the Filling**
Once the mixture is fully cooked and seasoned, remove it from the heat and let it cool completely before stuffing your samosas. The filling needs to cool to room temperature to make it easier to handle when you assemble the samosas.
### How to Use the Chicken Samosa Filling
Now that your chicken filling is ready, it’s time to fill your samosas. Here’s a quick overview of how to assemble them:
1. **Prepare the Samosa Wrappers**: You can either buy pre-made samosa wrappers from an Indian grocery store or make your own using **spring roll wrappers** or **pasta dough**. If using pre-made wrappers, cut them into long strips, and fold them into a cone shape, sealing the edges with a little water or flour paste.
2. **Stuff the Samosas**: Spoon a generous amount of the chicken filling into each samosa cone. Be sure not to overstuff, as it could cause the wrappers to tear during frying.
3. **Seal the Samosas**: Once the filling is inside, seal the edges of the wrapper with water. Pinch the sides together to form a triangular shape, ensuring the filling is well-encased.
4. **Fry or Bake the Samosas**: Heat oil in a deep pan for frying or preheat your oven for baking. If frying, cook the samosas in batches until golden brown and crispy, about 4-5 minutes. If baking, brush the samosas with oil and bake at 375°F (190°C) for about 20-25 minutes or until golden brown.
### Serving Suggestions
Chicken samosas are best served hot, right after frying or baking. You can pair them with:
– **Mint chutney** or **tamarind chutney** for a sweet and tangy dip.
– A side of **yogurt** or **raita** for a cooling contrast to the spicy filling.
– A refreshing **salad** or **pickled vegetables** to complement the savory flavors.
### Conclusion: A Flavorful Twist on a Classic Snack
This **chicken samosa filling recipe** brings together tender chicken, a medley of aromatic spices, and creamy potatoes into a delightful filling that’s bound to become a favorite in your household. Whether you’re preparing them for a party, family dinner, or just a fun snack, these samosas will never disappoint. They’re a perfect balance of crispy, savory, and spicy—and once you try them, you’ll understand why samosas have become a beloved treat across the world.
So, gather your ingredients, try out this recipe, and enjoy the deliciousness of homemade **chicken samosas**—you’ll soon see why this simple snack is anything but old-fashioned!
ADVERTISEMENT
