Disclaimer: This is in no way an authentic recipe As a college student rotisserie chickens have been a lifesaver but sometimes making the same meals with it can be boring. I have a lot of nut allergies so eating Indian food can be a bit difficult ...
Disclaimer: This is in no way an authentic recipe As a college student rotisserie chickens have been a lifesaver but sometimes making the same meals with it can be boring. I have a lot of nut allergies so eating Indian food can be a bit difficult for me because of cross contamination. I found a few different chicken samosa recipes and adjusted them to use rotisserie chicken instead and it turned out amazing. Everything below is rough measurements since I was doing a lot of tasting and adjusting along the way. Quick Chicken Samosa Recipe with Rotisserie Chicken Ingredients: - 3 cups of shredded chicken - 1 Large potato (russet or gold) - 1 cup of frozen peas - 1 1/2 cups of four - 1 tbs Cumin - 1 tbs garam masala - 1 tbs Coriander - 1 tbs chili powder (mild or hot) - 1/2 tbs turmeric - 1 tbs oil - 3/4 cup water - 1 tbs grated ginger - 3 cloves grated garlic - 1 onion (finely chopped) - 1 tbs red chili flakes (optional) - Salt to taste Wrappers Pour flour, oil and a pinch of salt into a bowl and start pushing the oil into the mixture, resulting in scragy pieces Slowly incorporate water until you get to a dough, and knead until you get a ball Let rest for 30ish minutes at room temp Divide into 8 pieces and roll them out until they're around the side of a small dinner plate or tortilla On a medium heat pan with a neutral oil, pan fry each side for about 30 seconds to a minute then set to the side. (Should look like an undercooked tortilla) Filling On a medium heat pan add a neutral oil and saute onions until translucent Add garlic, ginger, and red chili flakes if you prefer more spice, and saute until fragrent Chop your shredded chicken into smaller pieces and add to the pan, as well as the frozen peas Add in cumin, coriander, chili powder, turmeric, garam masala, and salt to taste (at this point it will taste very very favored or overly salty, this is ok because we will be adding the potato later as well) Peel and cube your potato and boil until fork tender Once your chicken mixture is well seasoned take off the heat and add to a bowl, as well as your drained boiled potatoes. Mix this well until everything is incorporated. Feel free to taste this and add more seasonings where you see fit. Assembly Combine flour and water in a small bowl until it makes a thick paste, this will be the glue to seal the samosa Cut your wrappers in half to create a half circle You will fold along the long cut side creating kind of a cone. Use the flour paste to seal the folds on each other (Might be worth watching a video on how to fold) Fill the cone with the filling and add the paste on the wrapper and pinch the wrapper together to seal Repeat this until you are out of filling or wrappers Frying Pour a neutral oil a small pot until about 2-3 inches deep Heat the oil until 325 degrees Add in a couple samosas at a time and fry until golden brown (The filling is already fully cooked so just fry until its to the color and crispiness of your liking ) Put on a plate with a paper towel and let cool Serve with the sauce of your choice (I had it with the Sri Lankan Mango chutney from Trader Joes and it was very good) submitted by /u/ExternalJuggernaut43 [link] [comments]
