Chicken
Samosas
How to cook
Step 1 - For wrappers
Sieve maida and add salt and melted ghee or oil. Rub to mix. Add just enough water to
collect the dough and make a stiff dough. Do not knead the dough too much. Keep it
aside covered for 20-30 minutes.
Step 2 - For filling
Boil chicken with some water and salt. Once cooked take it off and let it cool. Chop
the chicken with a knife. Heat a little olive oil in a pan, add jeera. Let it turn brown. Add
coriander seeds and dry red chillies. Sauté for 30 seconds. Add all the dry masalas in
a bowl and add 1-2 tbsp water. Pour in pan. Add mint leaves and coriander leaves. Mix
well. Add chopped chicken. Mix well. Remove from flame and let it cool.
Step 3
Take marble size balls of the dough and roll into a thin chapatti. Cut into two halves.
Apply water on the edges. Fold like a cone. Fill some chicken mixture. Close the top by
applying some water. Keep it aside.
Step 4
Pre-heat Healthy Fryer for 5 minutes at 140° C. Arrange samosas in fry basket and
close it properly. Keep the Healthy Fryer at 140° C for 20 minutes. At about 10 minutes,
remove the samosas from the fry basket and turn them to cook uniformly. Now fry at
180° C for 10-15 minutes to bring desired colour. Serve hot with green or tamarind
chutney.
Healthy Fryer
Cooking Time: 40 minutes
Temperature: 140° C and 180° C
Preparation Time
1 hour
Ingredients
For wrappers:
1 (100g) cup maida.
1 ½ tbsp melted desi ghee/refined oil (15g).
Salt to taste.
Enough water to make a stiff dough.
For the filling:
250g boneless chicken.
1 tsp ginger grated or finely chopped.
1 onion finely chopped.
2 tsp garlic finely chopped.
1-2 green chillies finely chopped.
½ cup chopped mint leaves.
2 dry red chillies broken into pieces.
Salt to taste
½ tsp jeera.
½ tsp crushed coriander.
½ tsp amchur powder.
1 tsp red chilli powder.
½ tsp garam masala.
2-3 tbsp coriander leaves.
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Prawn
Samosas
How to cook
Step 1 - For the wrappers
Mix maida, salt and oil together. Add warm water gradually and make smooth and elastic dough.
Dip a cloth in water and squeeze well. Cover the dough with this moist cloth and keep it aside
for ½ an hour. Divide the dough into 4-5 equal parts. Roll out each part using a little dry flour if
needed, into a big thin chapatti. Heat a griddle/tawa. Place a rolled chapatti on the tawa. Cook
lightly on one side for about a minute and then turn. Reduce flame and cook the other side as
well for 15-20 seconds till light brown specs appear. Remove from flame. Keep warm tortillas
wrapped in a cloth napkin or foil.
Note: Do not overcook wrappers, otherwise they do not remain soft and will not roll well. Always
wrap in a thick cloth napkin or in foil to keep them soft.
Step 2 - For Filling
Heat wok with 1 tbsp of oil. Add ginger- garlic and stir. Add onion and sauté till soft. Add all the
vegetables and stir fry for 1 minute. Add prawns. Cook for 1 minute till pink in colour. Add salt,
aji-no-moto, pepper, chilli sauce and soya sauce. Mix well. Transfer filling to a plate. Let it cool.
Step 4
Take one wrapper and place some filling on one side. Fold the wrapper and seal the edges with
maida paste. Brush the rolls with milk/egg.
Step 5
Pre-heat Healthy Fryer for 5 minutes at 200° C. Arrange the spring rolls in fry basket and close it
properly. Keep the fryer at 200° C for 10-12 minutes. Turn the prawn rolls well in between to cook
uniformly. Cut into pieces and serve hot with sauce.
Healthy Fryer
Cooking Time: 40 minutes
Temperature: 140° C and 180° C
Preparation Time
1 hour
Ingredients
For wrappers:
For 100g maida - 15g desi ghee/
15g refined oil.
1 cup (100g) maida.
1 ½ tbsp melted desi ghee/refined oil (15g).
Salt to taste.
Enough water to make a stiff dough.
For the filling:
2-3 big potatoes boiled and mashed roughly
to break into pieces.
14-15 medium prawns cleaned and deveined.
½ cup boiled peas.
2 tsp garlic finely chopped.
1 tsp grated or finely chopped ginger.
2-3 green chillies finely chopped.
1 tsp jeera.
2 tsp coarsely crushed sabut dhania.
2 dry red chillies broken into pieces.
Salt to taste.
½ tsp amchur powder.
½ tsp garam masala powder.
1 tsp red chilli powder.
2-3 tsp coriander leaves.
2 tbsp mint leaves.
½ tsp soya sauce.
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