SAMOSA KARAK CHAI
A popular Indian snack – crispy pastry filled with perfectly seasoned chicken mince filling. Served with a unique Indian tea of a strong flavour and caramel colour.
Ingredients
Pastry dough-
- 1200 g Plain flour
- 200 g Oil
- 400 g Water
- Salt
- Ajwain (carom seeds)
or
- zeera (cumin seeds)
Filling-
- 1 kg chicken mince
- 3 tbsp oil
- 2 tbsp ginger paste
- 2 tbsp garlic paste
- 200 g mixed vegetables or green peas (optional)
- You can use a mixture of carrots, green peas beans and sweet corn
- 100 g crushed green chillies
or
- 1 tbsp red chilli powder
- (whichever you prefer)
- 2 tsp cumin seeds powder
- 1 tsp coriander powder
- 200 g onion chopped
- 1 cup green coriander leaves for garnishing
Paste for sticking –
- `Mix 1 tbsp flour in 1/4 cup water to make a paste
- Oil for deep frying
Instructions
Oil for deep frying
- In this recipe we start by taking oil. Pour oil in a bowl and add water, followed by salt and the seeds of your choice (cumin or carom seeds). Mix it all in properly and then the flour in gradually and knead the dough together nicely. The dough should be smooth and tight to give the samosas a firm shape. Make small portions of the dough approximately weighing 42g each.
Filling-
- In a pot, heat oil and add the mince with ginger garlic paste and all the other spices except coriander leaves and onions. If using raw mix vegetables or green peas add with the mince and Cover with a lid. Cook on high flame. If using boiled vegetables or peas, don’t add them yet.Once it starts to steam, turn the flame to medium and let it cook on medium flame. The water released from the mince and vegetables (if added) should be enough to soften the mince. Leave the lid on and let it simmer cook for about 20 minutes. Stir occasionally. It doesn’t take long to cook chicken mine and we do not want it to over-cook. After 20 minutes (approximately), take the lid off. Add chopped onions and boiled vegetables or peas at this stage (if adding). Now fry on high flame constantly stirring to dry out any water including the water released from onions and vegetables.Roll and fill samosas as in the video.In a karahi (deep round pan) heat the oil for frying. Once its warm, not too hot. Add samosas one by one. Fry them on medium flame turning occasionally. Do not fry them on high flame as it will get golden very quickly but the pastry wouldn’t get crispy and not cook from inside. When both sides are nice crispy golden take them out and serve with karak chai!