LAYERED SAMOSA




Layered samosa is a different type of samosa in which layers of dough are rolled separately and arranged on top of each other. As a result the samosa cover is crunchy and crisp with clearly visible layers. This is well complimented with a spicy chicken stuffing inside. If the stuffing is prepared well in advance, then making this samosa becomes all the more easier.

This recipe makes approximately 8 samosas

Ingredients

For the dough
2 cups all purpose flour (maida)
½ tsp salt
A pinch of sugar
3 to 4 tbsp oil
Water

For the stuffing
200 gms boneless chicken
1 large onion finely chopped
¾ tbsp garlic paste
¾ tbsp ginger paste
1 cardamom
1 cinnamon
1 tsp lemon juice
3 tbsp oil
1 tsp chilli powder
¾ tsp Salt
Coriander and mint leaves
½ cup water

Method

For the stuffing

Wash and clean the chicken pieces and keep ready. Use a food processor to coarsely mince the chicken. Then heat oil in a pressure cooker, add cardamom, cinnamon and chopped onions, sauté till they are golden in colour. Then add garlic paste, ginger paste and cook for some time. Then add red chilli powder, salt and chicken. Mix well and cook for a minute. Finally add water, coriander and mint leaves. Mix well and close the lid. Cook for 5 minutes or 2 whistles. Then add lemon juice and bring the gravy to a boil. The gravy will start thickening. Cook in a low flame for 5 minutes. When most of the water has evaporated and the stuffing is dry, switch off the gas and allow it to cool. The stuffing is now ready. Instead of chicken , you can also use mutton or vegetables.




For the samosa

Knead all the ingredients to make a smooth but firm dough. Cover and set aside for ½ an hour. Then divide the dough into 8 equal balls, take 1 ball and divide it into 4 equal balls. Roll each ball to form a square and keep ready. Place 1 square, apply ½ tsp oil, spread evenly, and sprinkle flour on top. Place another square on top of this and repeat the procedure till you have 4 layers of dough. Set this aside and in the same way prepare the remaining seven samosa covers. Place a tbsp of filling at the centre and carefully seal it by applying water flour mix at the sides( for this dissolve 1 tbsp flour in 1/4 cup of water and form a thick paste). Press lightly and make impressions with your fingers near the edges of the samosa as shown and keep all the 8 samosas ready. Now heat oil in a pan and deep fry the samosas 1 at a time till golden brown in colour. Serve the crispy hot samosas with tea.



Notes:
  • Roll each layer of dough as thin as possible.
  • You can increase the layers of samosa to 6 or 7.
  • Instead of meat filling, you can use can also prepare a filling with vegetables, paneer or mushrooms.

12 comments:

  1. The outer covering looks so flaky and yumm..

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  2. looks nice... but am veg... i loved your aloo samosa...
    VIRUNTHU UNNA VAANGA

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  3. I'm impressed with your patience and time for making this, looks totally delicious and worth it.

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  4. This is a new recipe to me.Looks so tempting.

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  5. New to me...Though a bit of work but looks really delicious and crispy..

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  6. Super crispy samosa makes me drool.

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  7. That's a really nice recipe.. thanks for sharing!

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  8. Very nice way to make samosa.
    Pl. stop by at my blog
    http://realhomecookedfood.blogspot.com

    ReplyDelete

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