Chicken samosas Recipe

• 3 cup Flour (Maida)
• 1/2 tsp Cooking Oil
• Salt to taste
• 3 tbsp Butter
• 5 tbsp Water
• 3 cup Boneless Chicken Pieces (cut into small pieces)
• 2 tbsp Worcestershire Sauce
• 1 Onion (chopped)
• 1 tbsp Red Chili (powder)
• 1 tsp Turmeric Powder
• 1 tsp Coriander Powder
• 1 tsp Ginger Paste
• 1 tsp Garlic Paste
• 1/2 tsp Cumin Seeds
• 1 tsp Chat Masala Powder
• 1/2 tsp Gram Masala Powder

• Mix the all-purpose flour and salt together in a bowl.
• Add 3 tbsp oil to flour, add salt and mix it in well until the mixture turns soft [Set aside about 10 minutes].
• Make a ball and rub the ball with about 1/2 tsp oil and slip it into a plastic bag [Set aside 20-25 minutes].
• In a large bowl, add chicken boneless, ginger paste, garlic paste, cumin powder, chat masala powder, red chili powder, turmeric powder, salt, gram masala powder, coriander powder, and mix well.
• Marinate in refrigerator for 30 minutes.
• Heat oil in a pan; add chopped onion and sauté for 5 minutes on a low flame.
• Add marinated chicken and cook until chicken is tender.
• Kneed pastry dough again with hands and divide it into 10-12 balls [Keep all balls covered while you work on one at a time].
• Roll each ball out into a 7 inch (18 cm) round. Cut it in half with a knife.
• Pick up one half of the roll and from a cone out of it, making a 1/4 inch wide (5 mm) overlapping seam.
• Glue the seam together with little water.
• Fill the cone with about 2 table spoons of the chicken mixture.
• Close the top of the cone by sticking the open edges together with a little water.
• Again your seam should be about 1/4 inch (5 mm) wide.
• Press the top seam down with the prongs of a fork or flute it with your finger [Repeat this prose for each ball].
• Heat oil in a pan, and put in as many samosas as the pan will hold in a single layer.
• Fry it slowly, by turning the samosas frequently until they are golden brown and crisp. Put each fried samosa on a paper towel to absorb any excess oil.
• Now delicious chicken samosa is ready to serve.