Chicken and Corn Samosa

Chicken and Corn Samosa
Chicken and Corn Samosa

 

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JUL 9, 2014 was an incredible day in World Cup history.  Germany on a picture perfect day obliterated host Brazil ,by an unbelievable, unexpected,historic and inexplicable 7-1 to earn a spot in the World Cup final. All those who have been reading my posts know me , my husband and my son were rooting for Germany right from the beginning ( though my daughter was half Portugal and half German lol,  I think she has made up her mind now 😉  ). All the chanting, cheering and excitement left behind a hungry family 🙂  .The hot and crispy Chicken and corn samosas which I had prepared in advance and in anticipation were devoured , even before I could spell the word  ‘Samosa‘  . I think I should keep a red card handy for the finals. 🙂

For those who are dealing with such football crazy fans, it is always better to keep some interesting and delicious snacks handy. The good part of the samosa is you can prepare every thing in advance and just fry when you need to serve.

I used store bought pastry sheets. You could do that or simply make a dough with Flour, some oil/butter/ghee, salt and enough water.  Roll it out and cut into 3 inch wide  and 9 inch long strips.

For the filling :

  • 250 g chicken mince
  • 4 onions chopped
  • salt
  • black pepper powder/ paprika to taste
  • 2 tsp. ginger garlic paste
  • 2 tbsp. fresh coriander/cilantro
  • 2 tbsp. sweet corn kernels
  • 2 tbsp. oil
  • 1 tbsp. lemon juice

Heat oil in a pan and fry onions till pink. Add ginger garlic paste, chicken and saute well. Add the seasonings,  a cup of water, cover and cook. Uncover when chicken is done. It shouldn’t take more than 5 minutes. Lower heat and add corn, lemon juice and fresh herbs. When the mince is dry turn off heat. Your filling is ready.

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Take a pastry sheet and put some filling on one corner . Hold the corner with your finger tips and cross to make a triangle. Cross again till you reach the end of the sheet. Stick the end with a sticky paste made with flour and water.

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Deep fry in oil. You can also bake this, but it is not going to taste the same.

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Serve hot with some tomato ketchup…..

 

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44 thoughts on “Chicken and Corn Samosa

  1. I LOVE samosa. Maybe it’s bad and inappropriate, but I like to eat them with a green salad on the side… Thanks for the recipe. It’s a little different from mine, so I’m excited…

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  2. I love your samosas! It has never occurred to me that I could indeed make them myself – we get ours from an Indian shop across the road, one of the advantages of living in West London … Please, do give us a tutorial someday on how to make the dough!!!

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  3. The whole time I was reading your post, I was saying to myself…”Yummy yummy yummy….”!! These look fabulous! I really want to make these and I have one question…. the pastry sheet. It looks like it’s phyllo pastry.. or am I wrong? ❤ Love this!!

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    1. Thanks Prudy. I wish I could get you to taste them. You are right about the Phyllo/Filo pastry sheets. I didn’t layer them though. Just used a single sheet for each samosa. Do try it. It will be easy for a master chef like you 🙂

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