Chicken Samosa

Ingredients(for 2 medium samosas (approx. 80g each))

• 150g Chicken breast (finely chopped)
• 1 small Onion (finely chopped)
• 1 Green chili (finely sliced (miris))
• 1 tsp Curry powder (Sri Lankan roasted)
• 1/2 tsp Cumin powder
• 2 cloves Garlic (minced)
• 2 tbsp Fresh coriander leaves (finely chopped (koththamalli)) - optional
• 1 cup Whole wheat flour (for wrappers)
• 1/2 tsp Salt (to taste)
• 1 tbsp Olive oil (for cooking & brushing)
• as needed Water (for dough)

Instructions

1. 1

   Prepare the samosa dough by mixing whole wheat flour, salt, and a teaspoon of oil. Gradually add water and knead until a smooth, pliable dough forms. Cover and let it rest for 10 minutes.

   10 minutes

   Resting the dough makes it easier to roll out thin wrappers.

2. 2

   Heat half the olive oil in a non-stick pan. Add onions and sauté until translucent. Stir in garlic, green chili, and cook for 1 minute.

   3 minutes

   Use low heat to avoid burning the aromatics.

3. 3

   Add the chopped chicken breast, curry powder, cumin powder, and salt. Cook until the chicken is done and the mixture is dry. Stir in fresh coriander and allow the filling to cool.

   7 minutes

   Chop chicken finely for even cooking and a better filling texture.

4. 4

   Divide the dough into 4 balls. Roll each ball into a thin oval, then cut in half to form 2 semi-circles. Shape each semi-circle into a cone and seal the edge with a dab of water.

   5 minutes

   Rolling evenly ensures crisp and uniform samosas.