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Chilli Chicken Samosa

Servings - 2 - 3

INGREDIENTS
All purpose flour - 300 grams
Salt - 1/2 teaspoon
Oil - 60 milliliters
Water - 120 milliliters
Chicken breast - 370 grams
Black pepper - 1/2 teaspoon
Salt - 1/2 teaspoon
Soy sauce - 1/2 teaspoon
Corn flour - 30 grams
Oil - 35 milliliters
Oil - 30 milliliters
Ginger garlic paste - 1 teaspoon
Onions - 85 grams
Bell pepper - 75 grams
Ketchup - 2 tablespoons
Red chilli sauce - 2 tablespoons
Salt - 1/4 teaspoon
Sugar - 1/2 teaspoon
Black pepper - 1/2 teaspoon
Soy sauce - 1/2 teaspoon
Vinegar - 1/2 teaspoon
Corn flour - 1 tablespoon
Water - 60 milliliters
Water - for brushing
Oil - for frying

PREPARATION
1. In a mixing bowl, add 300 grams all purpose flour, 1/2 teaspoon salt, 60 milliliters oil, 120 milliliters water and knead it into a smooth soft dough.
2. Rest the dough for 20 minutes.
3. Take 370 grams chicken breast and cut it into small pieces.
4. Transfer them into a bowl, add 1/2 teaspoon black pepper, 1/2 teaspoon salt, 1/2 teaspoon soy sauce and mix it well.
5. Refrigerate for 1 hour.
6. Then, add 30 grams corn flour and mix it well.
7. Heat 35 milliliters oil in a panda dd the chicken in it and cook until it turns golden brown in colot from all sides or the chicken is fully cooked through.
8. Remove it form heat and keep aside.
9. Heat 30 milliliters oil in a pan, add 1 teaspoon ginger garlic paste and saute for 1 - 2 minutes.
10. Then, add 85 grams onions and fry till translucent.
11. Add 75 grams bell pepper and saute for 5 - 7 minutes on medium heat or until it turns soft.
12. Now, add the cooked chicken in it and give it a nice stir.
13. Add 2 tablespoons ketchup, 2 tablespoons red chilli sauce and mix it well.
14. Add 1/4 teaspoon salt, 1/2 teaspoon sugar, 1/2 teaspoon black pepper, 1/2 teaspoon soy sauce, 1/2 teaspoon vinegar and mix it again.
15. Cook for 3 - 5 minutes on medium heat.
16. In a bowl, add 1 tablespoon corn flour, 60 milliliters water and mix it well.
17. Pour the mixture into the pan and mix it well.
18. Remove it from heat and keep aside.
19. Take a ball from dough and flatten it with the help of a rolling pin.
20. Cut it into half.
21. Brush it with water.
22. Now, make a cone of it.
23. Fill the prepared stuffing in it.
24. Seal the edges properly.
25. Heat sufficient oil in a skillet and deep fry these until it turns golden brown and crispy.
26. Drain it on an absorbent paper.
27. Serve hot with chutney or ketchup.

Keema Samosa

Servings - 2 - 3

INGREDIENTS
(For Dough)
All purpose flour - 270 grams
Salt - 1/2 teaspoon
Carom seeds - 1/2 teaspoon
Ghee - 50 milliliters
Water - 110 milliliters

(For Stuffing)
Oil - 50 milliliters
Butter - 2 tablespoons
Onions - 170 grams
Salt - 1 teaspoon
Mutton keema - 500 grams
Green chili - 2 teaspoons
Tomato - 135 grams
Turmeric - 1/2 teaspoon
Red chili powder - 1 teaspoon
Garam masala - 1/2 teaspoon
Green peas - 95 grams
Coriander - 15 grams
Mint - 15 grams
Water
Oil - for frying

PREPARATION
(For Dough)
1. In a mixing bowl, add 270 grams all purpose flour, 1/2 teaspoon salt, 1/2 teaspoon carom seeds, 50 milliliters ghee and mix well.
2. Add 110 milliliters water and knead it into a smooth soft dough.
3. Rest the dough for 20 minutes.

(For Stuffing)
1. Heat 50 milliliters oil, 2 tablespoons butter in a pan, add 170 grams onions, 1 teaspoon salt and fry till translucent.
2. Add 500 grams mutton keema and fry it nicely and evenly.
3. Now, add 2 teaspoons green chili, 135 grams tomato and cook for 3 - 5 minutes.
4. Then, add 1/2 teaspoon turmeric, 1 teaspoon red chili powder, 1/2 teaspoon garam masala and mix it well.
5. Add 95 grams green peas, 15 grams coriander, 15 grams mint and mix it well. Cook for another 2 - 3 minutes.
6. Transfer this mixture into a bowl and keep aside.

(Rest of the Preparation)
1. Take a medium size dough ball and roll the ball into a circle shape.
2. Divide it into two equal half and making stripes on the other half.
3. Now apply some water over it and place the other half on it.
4. Place the other half on it and fold to make a cone.
5. Fill the mixture in it and join the two ends bringing the water edge on top of the plain edge. Then press the edges so that they get sealed well.
6. Heat sufficient oil in a heavy skillet. Deep fry until crispy and golden brown. Drain it on an absorbent paper.
7. Serve hot with ketchup.