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.
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.
- 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.
The outer covering looks so flaky and yumm..
ReplyDeletewonderful recipe!
ReplyDeletelooks nice... but am veg... i loved your aloo samosa...
ReplyDeleteVIRUNTHU UNNA VAANGA
Looks yumm and delicious...
ReplyDeleteI'm impressed with your patience and time for making this, looks totally delicious and worth it.
ReplyDeleteLovely mouthwatering samosas.
ReplyDeletewow..love the layered version,yummy!
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This is a new recipe to me.Looks so tempting.
ReplyDeleteNew to me...Though a bit of work but looks really delicious and crispy..
ReplyDeleteSuper crispy samosa makes me drool.
ReplyDeleteThat's a really nice recipe.. thanks for sharing!
ReplyDeleteVery nice way to make samosa.
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http://realhomecookedfood.blogspot.com