Yes, after 16+ long years, I have finally made plans to visit India! Awesome, isn't it?! I am really very very very excited and looking forward to it. So, until my return, Ciao and keep well!
And that's why I got so busy in these past few weeks, I really had no time to see my blog or comments. I am just posting this one and that's it. will come back from my vacation and check out all your lovely blogs friends.
Vegetable samosa is a hot item here everywhere you go. People just love samosas. Indian food to them, is samosas and butter chicken. I, on the other hand, can’t stand the samosas we get at the restaurants here in the USA or Canada. They are not the samosas I grew up eating. In Gujarat, we get samosas with mashed peas and potatoes filling or for non vegetarians, it’s spicy, ground chicken/beef filling. So this is my take on the spicy meat samosas. To get that authentic touch, next time when I made this, I used spring roll wrappers instead of hand rolled sheets. Sometime, before I take the pictures of the end product, I get nothing on the platter! That’s exactly what happened when I made the samosas with spring rolls wrappers. So no pictures for that. The taste was just near authentic and it did transport us back home.
6 spring roll wrappers, cut in half(lengh wise)
1 lb. ground chicken
1 large onion
1 head of garlic
1 cup loosely packed mint leaves
5-6 green chillies
Oil for frying
1 tbsp corn starch
1 cup water
Place onion, garlic, mint leaves, chillies in the food processor and process till nicely chopped.
Heat a sauce pot, add ground chicken and ground onion mix and salt.
Cook till all the water/fat evaporates and you end up with dry filling.
Make slurry of corn starch with water.
Take half the wrapper, fold in samosa shape(don’t have the pictures of that, sorry!)
Fill with about a tbsp of chicken mixture.
With corn starch slurry, wet your fingers and close the wrappers, pinching them tightly.
Heat oil to 375° F.
Fry all the samosas till golden.