Preparation: - Wash & drain the Chicken Mince. - Fine chop the onions, ginger, garlic, green chillies and the coriander leaves. - Take out the Samosa Patti (Puff Pastry sheets) from the freezer and thaw it for 1 hr before wrapping the samosas. - Make the flour paste used for sealing, just before making the samosas.
Process:
Chicken filling- - To make the Chicken filling for the samosa, heat oil in a pan and add the chopped onions. - Fry on medium heat for 5 mins till light brown. - Add the chopped ginger and garlic and give a mix. - Fry for 1-2 mins on medium heat. - Now add the chicken mince and fry on high heat for 3-4 mins till the colour changes and the water has dried up. - Add all the spice powders and salt, give a mix and fry on medium heat for around 10 mins till the chicken is tender. - Add tomato sauce, cook for 2 mins on low heat and then garnish with finely chopped green chillies and coriander leaves. - Remove it onto a plate and allow it to cool completely before using it as a stuffing for the samosa. You can use it after it’s cooled or can also make it ahead and keep in the fridge for making samosas later.
Filling the Samosas: - Fold the Samosa Patti into a cone as shown in the video, fill it with 1.5 tbsp of chicken filling and push it inside to fill uniformly and give the cone shape. Use a brush or fingers to apply the flour paste at the other end of the wrap, keep folding and seal the samosa. - Repeat for all the samosas. Set aside on a plate.
Frying the Samosas: - Heat oil in a flat pan/kadai or skillet till medium hot. - Drop the samosas one by one (around 5-6) to not crowd the pan. - Keep turning the samosas to uniformly fry them. - Fry on medium heat for 8-10 mins till golden in colour. - Remove from oil and arrange on a plate. Repeat for the balance samosas in batches.