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Main Course

Ramzan Special Samosa

Crispy, golden, and gone before they cool down — these fried snacks are the kind of thing that appears with evening tea and disappears within minutes. Best eaten hot, right out of the oil.

Ingredientsfor 7 servings

6 Pc Chicken
3 nos Onion
2 nos Green chilly
Ginger small pc
1 tsp Garlic paste
Coriander leaves, to taste
1/4 tsp Garam masala
1/4 tsp Turmeric powder
1/2 tsp Chilly powder
1/2 tsp Pepper powder
1 tsp Chicken masala
3 cup Maida
Water, to taste
Oil, to taste
Salt, to taste

Preparation

Step 1
Marinate the chicken in 1/2tsp chilly powder, ¼ turmeric powder, and salt with water as needed.
Step 2
Get it out and shred the chicken and mince it in a mixer grinder.
Step 3
Heat the oil in a vessel and cook onion, green chilly, ginger, garlic with salt to taste.
Step 4
Add chilly powder, turmeric powder, pepper powder, garam masala and Let it cook for 10 minutes in low flame.
Step 5
Add minced chicken and Let it cook for 5 minutes.
Step 6
Get it from flame and set aside.
Step 7
Knead the flour with salt and water as needed.
Step 8
Make small balls out of it and make thin chappathis out of it.
Step 9
Slice it in 4 and shape each slice to a cone and fill the chicken masala.
Step 10
Heat the oil in vessel and fry it on both sides till golden brown color.
Step 11
Serve it.

Tip

Oil temperature is critical. Too hot and the outside burns before the inside cooks. Too cool and the snack absorbs oil and turns soggy.

Cook this in the app

Step-by-step cooking mode, grocery list, and meal planning — free on Mageiro.

Download on the

App Store

Get it on

Google Play

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Main Course

Ramzan Special Samosa

Crispy, golden, and gone before they cool down — these fried snacks are the kind of thing that appears with evening tea and disappears within minutes. Best eaten hot, right out of the oil.

Ingredientsfor 7 servings

6 Pc Chicken
3 nos Onion
2 nos Green chilly
Ginger small pc
1 tsp Garlic paste
Coriander leaves, to taste
1/4 tsp Garam masala
1/4 tsp Turmeric powder
1/2 tsp Chilly powder
1/2 tsp Pepper powder
1 tsp Chicken masala
3 cup Maida
Water, to taste
Oil, to taste
Salt, to taste

Preparation

Step 1
Marinate the chicken in 1/2tsp chilly powder, ¼ turmeric powder, and salt with water as needed.
Step 2
Get it out and shred the chicken and mince it in a mixer grinder.
Step 3
Heat the oil in a vessel and cook onion, green chilly, ginger, garlic with salt to taste.
Step 4
Add chilly powder, turmeric powder, pepper powder, garam masala and Let it cook for 10 minutes in low flame.
Step 5
Add minced chicken and Let it cook for 5 minutes.
Step 6
Get it from flame and set aside.
Step 7
Knead the flour with salt and water as needed.
Step 8
Make small balls out of it and make thin chappathis out of it.
Step 9
Slice it in 4 and shape each slice to a cone and fill the chicken masala.
Step 10
Heat the oil in vessel and fry it on both sides till golden brown color.
Step 11
Serve it.

Tip

Oil temperature is critical. Too hot and the outside burns before the inside cooks. Too cool and the snack absorbs oil and turns soggy.

Cook this in the app

Step-by-step cooking mode, grocery list, and meal planning — free on Mageiro.

Download on the

App Store

Get it on

Google Play

More recipes you might like

Main Course

Ari Pappadam - Vishu Special

A traditional Kerala sweet snack made with care and a generous hand of ghee. The kind of thing grandmothers make for ...

30 min|6 servings|4

Main Course

Avial - Traditional Recipe

A medley of vegetables cut into long batons, simmered until just tender, and bound with a rough-ground coconut paste ...

45 min|2 servings|4

Snacks

Aval Nanachathu

A favourite tea-time snack from Kerala kitchens — quick to make, satisfying to eat, and always better shared with a c...

20 min|2 servings|4

Payasam

Aval Payasam | Poha Kheer

This mixed, also known as Poha Kheer, is a cherished dessert in Indian households.

40 min|10 servings|5