Chicken And Spinach Samosas
Crispy and golden, these chicken and spinach samosas are the perfect snack for any occasion! Ingredients: Chicken, Spinach, Garlic, Ginger, Red chilli, Vegetable oil, Cassia bark, Kabuli chana, Cumin, Salt, Maida
1h 50min
Cook Time
8
Servings
Recipe
2204 kCal
Recipe
1
In a large skillet, heat 1/4 cup of clarified vegetable oil butter over medium heat.
2
Add 1 cinnamon stick, 1/4 cup madras curry powder, 1 teaspoon ground cumin, and 1 teaspoon ground red chili pepper. Cook, stirring often, for 2-3 minutes until spices are hot and fragrant.
3
Add 450 grams of ground chicken to the skillet and cook, stirring occasionally to break up the meat.
4
Stir in 1 minced white onion, 2 minced garlic cloves, and 50 grams of peeled minced ginger.
5
Add 1 can of drained chickpeas and 1 box of thawed, squeezed frozen spinach to the skillet. Stir well.
6
Season with kosher salt and ground black pepper to taste. Cook until nearly dry, then let it cool to room temperature. Remove and discard the cinnamon stick.
7
In a food processor, combine 2 cups of all-purpose flour and 1/2 teaspoon of kosher salt. Pulse to distribute the salt.
8
Add 6 tablespoons of clarified vegetable oil butter and pulse until the mixture has the texture of wet sand.
9
With the blades running, drizzle 3-4 tablespoons of ice water through the feed tube until the dough forms a coherent mass.
10
Wrap the dough in plastic wrap and refrigerate.
11
Heavily flour a dry work surface. Cut the dough into quarters.
12
Roll one dough ball into an 8-inch circle and cut it in half.
13
Spread water along the cut edge with a fingertip or pastry brush.
14
Fold the half-circle to form a cone, overlapping the cut edge to create a seam. Pinch the seam tightly.
15
Stuff the cone with about 2 tablespoons of filling or until nicely full.
16
Wet the remaining exposed edge of the dough and crimp closed. Repeat with the remaining dough to form 8 samosas. (Samosas can be frozen at this point for up to a month; fry while still frozen.)
17
Heat 1 quart of vegetable oil in a pot to 360°F.
18
Fry the samosas in batches until golden and puffy, about 8 minutes. Drain on paper towels.
19
Sprinkle the samosas with salt and serve hot.
Nutrition
2203.8
kCal
147.6 g
Protein
86.2 g
Fat
212.5 g
Carbs
450 g of Chicken
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1 box of Spinach
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2 cloves of Garlic
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50 g of Ginger
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1 tsp of Red Chilli
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1.25 liters of Vegetable Oil
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Cassia Bark
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1 can of Kabuli Chana
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1 tsp of Cumin
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Everest Jeera Powder / Cumin Powder/Jeera
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Salt to taste
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250 g of Maida
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