Friday, 27 February 2015

Chicken Potato Samosa | Aalo Samosa | Chicken & Potato Pastry

D Ground is one of the most crowded commercial market in the city of Faisalabad. It is the main business district of Faisalabad, known for its urban business, expensive shopping centers, contemporary fashion industry in Faisalabad. It is know for the center of shopping spree for the city dwellers. Besides the shopping D ground also hosts numerous global and national eat out places, modern restaurants and cafes as well as hub for many small but upscale street food shops, vendors and hawkers. Chacha Samosay Wala is one of them.

Few days back, while passing by the D, I had a chance to taste the popular Chacha Samosay Wala;
a local street food shop at D Ground Faisalabad. I was very much influenced by its popularity and taste stories from many of my friends circles. So, I decided to give it a try rather then any other urban food chain.

The shop was full of fiery strong aromas and heat fumes, because an old man was frying many somasas in scorching hot oil in huge wok near the counter and smog was emitting from it. The counters were deliberately showing peppery and cripsy variety of fried snacks, dhai bara and fruit chat and crowd was hustling to get their order first, I ordered the somosas and some dahi bara, the taste was good, but not up to the mark as I was assuming it to be. The samosas was filled with boiled potatoes, some fenugreek leaves, and none of the spice other then a pinch of salt; I never tasted fenugreek in samosas before. As much as I have taste testing experience, it was average in taste for me. Maybe, I'll give it 7 on the scale of 10; Im very strict about developing flavor with different ingredients, and I wont blame that the people dont have healthier taste buds. 

What so ever, It was good experience but I was tempted to make my own version of samosa that is my mother used to make for us during Ramadan with chicken and potato filling; not only the typical old fashioned but crispier, perkier, robust, puffy, classic golden samosas. 
Below is the step by step recipe;


For Samosa Pastry

1 kg white flour
1 tbsp cumin seeds
1 tbsp carom seeds
1 cup ghee 
1/2 tsp salt
3 cup water or as required

For Filling

1 kg potato - boiled and sliced
1/2 kg chicken - cooked and shredded (click here for quick chicken recipe)
1 tsp salt
2 tsp red chili crushed
2 tbsp cumin crushed
1 tbsp black pepper
2 tbsp green chili chopped 
3-4 tbsp green onion - chopped
2 tbsp lemon juice
2 tbsp oil


To make the dough: Whisk together the flour, cumin and carom, if using, and the salt. Add the oil and, using your hands, rub it into the flour mixture until fully incorporated. While stirring with a wooden spoon, gradually add the water, until a dough is formed. Transfer the dough to a work surface and knead until soft and pliable, about 3 minutes. Rub a little oil over the dough and cover with a damp towel. Let the dough rest at room temperature for 30 minutes.

Meanwhile, make the filling: Put the potatoes in a medium pressure cooker, cover with cold tap water by 2 inches above, and cook for 10 minutes. Drain and set aside to cool slightly. Peel the potatoes and using a fork, slightly smash the potatoes or slice with knife. If you don't have pressure cooker you can use a saucepan but you have to peel and cut the potatoes before boiling. transfer potatoes to sauce pan, bring to a boil, lower the heat, and simmer until tender, about 10 minutes, mash the potatoes using a fork. Now, heat the oil in frying pan, add the spices (mentioned under filling) and green chilies let it crackle a little, then mix it with cooked chicken, boiled potatoes and green onion.

Make small balls of dough approximately 3 tbsp for each ball. Roll each portion of dough into a thin oval shape cut into 2 semi-circles.Take a semi-circle. Fold the straight side semi circle in the center. Apply water on the straight edge of the semi-circle. Fold the other half of straight side bringing together on the watered edges previous straight side, seal the watered edges with slight thumb pressure into a triangular pocket.

Hold the triangular pocket in your hand.

Stuff the potato mixture leaving a little space to the outer edge.

Apply a water on the upper edges and seal.

Repeat with the rest.

Deep fry in oil till golden brown and serve with a Mint Chutney or Tamarind Chutney

Related Links:

No comments:

Post a Comment

Feel free to comment or ask anything regarding recipe.