Ingredients:
- Chicken - 250 grms (Wash and cut into small pieces)
- Onions - 3
- Ginger-garlic paste - 1/2 tsp
- Red chilli powder - 1/2 tsp
- Turmeric powder - 1/4 tsp
- Green chilli - 1
- Mustaard seeds (Aavalu) - 1/4 tsp
- Curry leaves - few
- Salt - to taste
- Oil - 2 tsp
Method:
- Heat oil in a pan add mustard seeds, green chilli, curry leaves and onions. Fry well.
- Add ginger-garlic paste and fry for few minutes.
- Now add turmeri powder, red chilli powder, salt and mix well.
- Add chicken pieces and fry for 5-6 minutes so the water from chicken comes out then add 1/2 cup of water or according to gravy you need.
- Close with a lid and boil it in simmer for 10-12 minutes or till it turns soft.
- Serve hot with steamed rice, biryani, roti, chapathi or paratha.
Ingredients:
For the filling:
- Potatoes - 3 (Boiled, peeled and cubed)
- Green peas - 1/2 cup
- Coriander powder - 1 tsp
- Red chilli powder - 1/4 tsp
- Green chilli (Finely chopped) - 1
- Cumin seeds (Jeera, jeelakarra) - 1/2 tsp
- Mstard seeds (Aavalu) - 1/4 tsp
- Asafoetida (Hing) - 1 pinch
- Chopped curry leaves - 1 tbsp
- Salt - to taste
- Dry mango powder (Amchur) - 1/4 tsp
- Lemon juice - 1 tbsp (Optional)
- Oil - 12 tsp
Method:
- Heat oil in a pan on medium flame, add mustard seeds, cumin seeds, green chilli, asafoetida and green peas, cook for 2-3 min until peas are tender.
- Add Coriander powder, chilli powder, potatoes and mix well.
- Now add salt, dry mango powder and lemon juice, stir-fry for about 3-4 min. Keep aside to cool to room temparature.
- In small bowl take 1 tsp of all-purpose flour and little water and make a paste and keep aside.
- Now cut one samosa sheet into halves.
- Fold each half to form a cone shape. Fill the cone with the potato mixture and seal the cone with maida paste.
- Repeat procedure with other halves of the samosa sheets.
- Preheat the oven to 200 C. Spray or brush the samosa with oil or milk.
- Sprinkle some flour on a baking tray and arrange the samosa in it.
- Now bake the preheated oven at 200 C for 10 minutes and then brush it with oil again and then bake it on the other side for 10 more minutes till golden brown and crisp.
- Serve hot with tomato ketch-up or mint chutney and enjoy.
