Asian Samosa

My first blog post is my favorite recipe that is Samosa, which is a traditional snack or a side dish utilized in the Middle East, Asia and in some regions of Africa. I tried it in a different way, gathered it from different sources and more over it tasted yummy and contains full added nutrients and is hygienic too. The recipe is not very spicy, you can add the chilies as you wish if you love spices.

GATHER THE FOLLOWING

·         Samosa Sheets

·         Egg 1 or flour 2 tablespoons and  3 tablespoons water or as needed to make the medium consistency paste

·         Salt 1/2 teaspoons

·         Ginger and garlic paste 2 teaspoons

·         Chicken 1 cup

·         Bullet green chilies 4

·         Coriander leaves  4 tablespoons

·         Spring onion 1

·         Sweet corn 4 tablespoons

·         Cheese 4 tablespoons

·         Butter 2 tablespoons

·         Milk one cup

·         All-purpose flour 3 tablespoons

·         salt  1/2 teaspoons or as needed

·         Black pepper 1/2 teaspoons

GET TO WORK

FOR FILLING

·         First of all, take half cup of water in a container, add salt, ginger and garlic paste and also add the chicken in it and cook until the water dries.

·         If you have sweet corn available in a tin, consume it, otherwise take about 4 tablespoons of corn cook it in half cup water containing 1/2 teaspoons of sugar in it for 10 minutes, then drain its water and let them dry.

·         Meanwhile, chop the bullet green chilies, coriander leaves and spring onion; also crush the cheese with the grater. You can use mozzarella or cheddar cheese.

·         When the chicken is ready, let it cool for some time and then shred the chicken into thin threads.

·         Now make the white sauce, for this you need a pan, add the butter and flour, let it cook for about 3 minutes at least, then add the milk when the consistency turns thick, turn off the flame.

·         Add the coriander leaves, spring onions, cheese, sweet corn and chicken.

FOR WRAPPING

·         If you are using an egg, beat it first, and then apply at the edge after folding in order to seal the samosa patti.

·         Or either you can use in the same way flour in which water is added to make the medium consistency paste, apply it in sealing the samosa patti.

·         Finally, heat the oil, add the samosas and cook until the color changes to golden.

·         Take them out, soak the oil using paper towel and serve hot with ketch up.

CAUTION

Do not add too much of the flour in making the white sauce, if you wish to use 1-1/2 to 2 tablespoons of flour is also sufficient, adding more of the flour may require much more milk to get the desired thick consistency like a paste.

I hope you try it and love it. Bon appetite!