manusia23.eu.org - Samosas are an aperitif recipe within traditional Asian cuisine. Although it is traditionally a vegetarian dish, there are variations in which this type of dumplings are filled with chicken or lamb meat.
Today we have prepared some of the last meat samosas, a perfect option to accompany a Hindu-style dinner, with chicken curry with basmati rice, a tahl or lentil curry and some exotic salads.
The original recipe is the vegetable samosa consisting of a kind of vegetarian dumpling stuffed with potatoes, peas and other cooked vegetables, seasoned with curry and cooked with clarified butter, ghee. All this filling is wrapped in a super crunchy dough, which was originally prepared with maida flour, a wheat typical of regions of India.
In these samosas we have replaced the potato and the peas with minced chicken meat. Maintaining the essence of this dish with all its seasonings and dressings.
We can use filo dough to prepare the samosas since it is perhaps the most similar dough that we can commonly find in our country, due to its thinness and its crunchiness. The custom is to accompany the samosas with some type of yogurt sauce or with chanti sauce.
It is a very simple dish to prepare that will allow us to enjoy chicken dumplings in a very different way, giving it all the flavor and aromas of great Asian cuisine.
- 6 sheets of filo dough
- 250 g. chopped chicken breast
- 2 butter spoons
- ½ onion
- 3 garlic cloves
- 1 tsp. coriander seeds
- 1 tsp. cumin
- 1 tsp. Garam Masala or curry
- 1 tsp. turmeric
- 1 tsp. ginger
- 1 tomato
- Fresh coriander
- Salt (to taste, 4 g approx.)
- 1 egg
- Sunflower oil or mild olive oil for frying
Preparation of the meat samosas filling
- In a large skillet, heat 2 tablespoons of butter until melted. Add the garlic and onion cut into small cubes.
- Sauté over medium low heat until the onion has begun to soften. While the vegetables are cooking, we prepare the spices. In a mortar we crush the cumin and coriander seeds and, with a grater, we grate the ginger.
- Add all the spices to the pan, the grated ginger, the cumin, the coriander seeds, the garam masala and the turmeric. We stir well so that all the aromas and flavors of the spices are released and we continue cooking until the vegetables are soft.
- Add the minced chicken meat. This time I have crushed it at home with a food processor, but you can perfectly ask your butcher. Without stopping stirring, mix the meat with the rest of the ingredients, salt and cook for about 6-7 minutes.
- Add the crushed tomato and the chopped fresh coriander. We continue cooking for about 20 minutes over medium low heat, stirring from time to time. In the last minutes we add the fresh coriander, well chopped.
- We reserve and let the mixture cool down before starting to prepare the samosas.
- Preparation of the meat samosas. Frying and final presentation
- We spread a sheet of filo dough and cut it lengthwise into strips of about 10 cm. Wide. We paint one of the sides of the pasta strip with beaten egg that will serve as glue for the samosas.
- Place a tablespoon of the meat filling at the end of the filo dough strip and we fold the dough into a triangle until it is closed. In the photographic step by step we can see how to make the samosas with their characteristic triangular shape.
- When we have all the samosas mounted, we proceed to fry them in plenty of sunflower oil. When we see that they are well browned, we turn them.
- Then we remove to a tray with kitchen paper to remove the excess oil. We serve the samosas hot or even cold. Accompanied with basmati rice and a sauce of yogurt, fresh coriander, lemon and minced garlic, they will be a movie.
Tips for yummy samosas
- We can substitute the sunflower oil in the dough for clarified butter or lard.
- The original recipe for the dough is prepared with flour from a type of wheat, maida, today I have prepared them with something that we can find in all supermarkets, filo pasta. With what they are quite easy to prepare.
- If you want to make the dough at home you can follow the potato samosas that we have on the blog. Where we explain step by step how to make the original dough for samosas.
- If you are very fond of spicy, increase the amount of chilies to a maximum of two. On the contrary, we can do without the chili if the spiciness is not our thing.
- When frying it is important to submerge the samosas completely in oil, so the best container for this is a deep saucepan.
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