Homemade Samosa and roll iftar special

Ingredients

• 250 g Chicken Breast (boneless, skinless, cut into 1‑cm cubes)
• 2 medium Potatoes (peeled and diced 1‑cm cubes)
• 0.5 cup Frozen Peas (thawed)
• 1 medium Onion (finely chopped)
• 2 cloves Garlic (minced)
• 1 tsp Fresh Ginger (grated)
• 2 Green Chilies (finely chopped, seeds removed for mild heat)
• 1 tsp Cumin Seeds
• 1 tsp Coriander Powder
• 0.5 tsp Garam Masala
• 0.5 tsp Red Chili Powder
• 0.25 tsp Turmeric Powder
• 1 tsp Salt
• 2 tbsp Oil for cooking filling (vegetable oil)
• 2 cups All-Purpose Flour (sifted)
• 2 tbsp Oil for dough (vegetable oil)
• 0.5 cup Water (ice cold) (helps keep dough flaky)
• 2 liters Oil for deep frying (vegetable or canola oil, enough for deep frying)

Instructions

1. Boil Chicken and Potatoes

   Place the chicken cubes and diced potatoes in a large pot, cover with water, add a pinch of salt and bring to a boil. Reduce to a simmer and cook until chicken is just cooked through and potatoes are fork‑tender, about 12‑15 minutes. Drain and set aside to cool.

   Time: PT15M

2. Prepare the Filling

   Heat 2 tbsp oil in a skillet over medium heat. Add cumin seeds and let them sizzle for 10 seconds. Add chopped onion, garlic, ginger, and green chilies; sauté until onion turns translucent (3‑4 minutes). Stir in turmeric, red chili powder, coriander powder, and garam masala; cook 30 seconds. Add the boiled chicken, potatoes, peas, and salt. Mix well and cook for another 5‑7 minutes until flavors meld. Remove from heat and let the filling cool.

   Time: PT20M

3. Make the Dough

   In a mixing bowl combine sifted all‑purpose flour and 1 tsp salt. Add 2 tbsp oil and rub into the flour until the mixture resembles coarse crumbs. Gradually add ice‑cold water, a little at a time, mixing until a smooth, non‑sticky dough forms. Knead gently for 2‑3 minutes, then cover with a damp cloth.

   Time: PT15M

4. Rest the Dough

   Let the dough rest, covered, at room temperature for 15 minutes. This relaxes gluten and makes rolling easier.

   Time: PT15M

5. Roll and Cut Shapes

   Divide the dough into three equal portions. On a lightly floured surface, roll each portion to about 2‑mm thickness. For traditional samosas, cut circles (≈10 cm diameter) then cut each circle in half to form semi‑circles. For roll patty, cut long strips (≈12 cm × 4 cm). For box patty, cut squares (≈8 cm). Keep the pieces covered with a damp cloth to prevent drying.

   Time: PT20M

6. Fill and Seal

   Place about 1‑2 tbsp of the cooled filling in the center of each piece. For triangles, fold the semi‑circle into a cone, seal the edge with a little water, then bring the two corners together and press to seal. For rolls, roll the strip around the filling and seal the edge with water. For boxes, place filling in the center, fold opposite edges over, then seal all four sides with water, pressing firmly to avoid leaks.

   Time: PT15M

7. Heat Oil for Frying

   Pour oil into a deep‑frying pot to a depth of about 3 inches. Heat over medium‑high heat until the oil reaches 350°F (175°C). Use a thermometer or test with a small piece of dough—it should sizzle and rise to the surface immediately.

   Time: PT5M

   Temperature: 350°F

8. Fry the Samosas

   Working in small batches, gently slide the sealed samosas into the hot oil. Fry for 3‑4 minutes, turning occasionally, until golden brown and crisp. Remove with a slotted spoon and place on paper‑towel‑lined plate to drain excess oil.

   Time: PT10M

   Temperature: 350°F

9. Serve

   Serve hot with green chutney, tamarind sauce, or ketchup. They are best enjoyed immediately but can be reheated briefly in an oven.

   Time: PT5M

Nutrition Facts

Calories

210

Protein

9 g

Carbohydrates

22 g

Fat

11 g

Fiber

2 g