Friday, 27 May 2016

Tandoori chicken somoosa filling

Tandoori chicken somosa filling
-1/2 kg chicken mince
-2 medium onions finely chopped
-1 tsp each ginger and garlic
-2 tbsp tomato ketchup
-2 tbsp tandoori paste
-1 tsp paprika
-1/2 tsp chilli powder
-1/4 tsp turmeric powder
-1 tsp garam masala
-1 tsp cumin powder
-1/2 tsp coriander powder
-1/2 tsp chilli flakes
-1 cup finely chopped coriander
-5 green chilli finely chopped.
-1 and 1/2 tsp salt.
-juice from 1/2 lemon.

Mix everything up apart from the coriander and chilli and lemon juice.
Now heat some oil in pan and add the chicken mixture into the hot oil and stir continuously until there's no big lumps and it changes colour.
Put the heat down to medium and stir for another 15 mins.
Add 1 cup chopped coriander, 5 finely chopped green chilli and lemon juice and stir for few more minutes then take of heat.
Let it cool down before you make your somosas.
Get your somosa pad and cut it into equal pieces (4 pieces if you want small somosas and 3 pieces of you want big somosas)
Now keep one out and put rest in a sealed bag to avoid drying out.
Peel the sheet in double as I like the thick texture to mines.
Now fold one corner to make a triangle.
Then brush with whisked egg and fold over again making a triangle pocket.
Now fill the pocket with the chicken filling.
And fold over to close keeping it tight so there's no open corners or oil will get in.
Repeat folding till its completely wrapped and you finish of with a triangle somosa
Now freeze them on a tray/plate for few hours, then take it out and separate them and put them in freezer bag and freeze and fry when needed.

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