- 454 g chicken/paneer
- 1 cup fresh or frozen peas
- 1 small onion
- 1 tsp coconut oil to saute onions
- 1 scotch bonnet pepper
- 1/2 tsp of bullion
- 1/2 tsp of garam masala
- 1/2 tsp of curry powder
- 1/2 tsp of ginger powder
- Salt to taste
- Square spring roll wrappers used to wrap the samosas
- 2 tbs plain flour plus few tsp’s of water
- Oil for frying
Samosas are very easy to make and they serve as a great snack time food. The best thing about samosa is that they can be eaten with any sauce and there may be many individual versions of the same.
- If you want to make the filling, first make sure to fry the onions. Fry them until they are brown and translucent in appearance. Add in the curry powder, garam masala, and the ginger powder and for around 3 minutes, let it toast, keep stirring continuously.
- Add in the paneer/chicken keep stirring, making the heat to around medium. If the paneer or the chicken is not pink anymore then you can add in the peas. You can taste and this point and check if the salt is right. Keep the filling to cool.
- In order to assemble the ingredients; first, place the filling on the samosa. Then wrap it in a pyramid shape. The water and plain flour mixture will seal the dough and make a paste and use it as a gluing ingredient.
- In a pan heat up enough oil in order to fry the triangles of the samosa. If the samosas are golden in color, bring them out and drain them out of the oil.
Use good quality samosa sheets for better results.
Do not overfry or overcook.