Procedure for chicken samosa recipe:

Chicken filling:

Boiling:

1. Take a pan and add 200 g of boneless chicken, 3 pinches of turmeric powder, 1/2 teaspoon of salt, and 1 tablespoon of ginger and garlic paste.

2. Also, add 1 tablespoon of oil and 1/2 cup of water and mix well.

3. Stir occasionally and cook until the water gets evaporated.

4. Dry completely and switch off the fire.

5. Let it cool, now shredded the chicken pieces and take them to a plate.

6. Set aside and let’s move to the next process.

Frying:

1. Heat a pan over a medium flame and add 1/4 cup of butter.

2. Add 1/2 cup of carrot and 1/4 cup of green peas.

3. Fry for a minute over medium to high flame.

4. The veggies should be crunchy, do not over-fry them.

5. Add shredded chicken stir & fry for a minute.

6. Add 1/4 cup of chopped onions and 1/4 cup of coriander leaves mix well.

7. Add 1/2 teaspoon garam masala powder, 1/2 teaspoon of salt, 1/2 teaspoon red chilli powder and1/2 teaspoon pepper powder.

8. Stir and fry for a minute.

9. Finally, add 1 tablespoon of lemon juice and mix well.

10. Switch off the fire and let it cool and set it aside.

Homemade samosa sheets/samosa Patti:

Making dough:

1. Take a bowl and add 3 cups of plain flour, 1/2 teaspoon salt and 1 tablespoon of oil mix well.

2. Pour little by little water and make a smooth puri dough.

3. Knead the dough, cover and rest for 10 minutes.

4. Divide the dough into puri size balls.

Rolling:

1. Take one dough ball, sprinkle flour and roll as puri.

2. Similarly, roll the rest of the puris.

3. Take the first puri spread the oil, sprinkle flour and then place the second puri.

4. Repeat the same process and layer 5 of the puris.

5. Sprinkle flour on the last 6th puri and roll as thin chapati.

Frying:

1. Heat the Tawa and place the chapati.

2. Just fry a minute on both sides over low flame.

Separating the sheets:

1. Take it to a plate. Carefully separate the sheets without breaking them.

2. We can make 3 chapatis for this dough.

3. Cut the edges of the sheets.

4. Homemade samosa sheets /patties are ready to use or Can refrigerate in an air-tight container and can store for more than a week.

Samosa folding:

1. Apply plain flour paste fold, press and seal it one side.

2. Take the sheets into the fist a cone shape appears then stuff a spoon of chicken filling.

3. Apply maida mixture and carefully seal it.

4. Press corners, and dip into the flour mixture if there are any gaps in corners.

5. Let it dry for 5 minutes.

Deep frying samosa:

1. Heat oil over a medium flame. Drop the samosa in batches.

2. Flip and fry on both sides until it turns golden and crisp.

3. Remove it from the oil. Take into a serving plate or tissue.

4. Similarly, fry the rest of the samosa.

5. Fry 1 spring of curry leaves and 6 green chillies.

6. Crispy chicken samosa is ready, enjoy with fried curry leaves and green chillies.