Saturday, January 7, 2012

Chicken pie Sambousek (Chicken Samosas)

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I just came back from probably my last visit to the country where I was brought up, Saudi Arabia. I will surely miss that country for the abundant ingredients and the mind boggling varieties available in the numerous hypermarkets. One would simply get spoilt for choice. And the vegetables, I dont know how they keep it so clean and beautiful. The best hypermarket in Bangalore is put to shame!
So I bought these Switz Sambosa leaves which my mom used to make samosas with when we were little. They're lovely for making samosas and I dont know why its so darn hard to find such things here in India! Rarely do I see the spring roll pastry available in their deep freezer.
Being brought up in Saudi Arabia, I loved the ramadan season for the iftaar parties. Being non-muslim I never fasted, but we used to get invited to various muslim families' houses for iftaar. A common item on the menu would be meat samosas or sambousek as Arabs would call it.
I made these simple chicken samosa last year for Eid and tonight again as a snack.
I bought chicken breasts (skinless and fatless) from the supermarket and minced them in my food processor. Much better and leaner than the minced chicken they have in the stores. You can use and ground mince (chicken, beef or mutton) for these. There's also another lovely vegetarian variety called the spinach and feta sambousek which I will post some other day.

Ingredients:

Sambosa leaves
Vegetable oil for frying

For filling:
Chicken mince - 250 grams
Onions minced - 1 large
Black Pepper - 2 tsp
Cumin powder - 1/2 tsp
Lebanese seasoning - 1 tsp (optional)
Shawarma seasoning - 1 tsp (optional)
Coriander powder - 1 tsp
Frozen green peas - 2 tbsp (optional)
Salt to taste
Olive oil - 1 tbsp (you can use any oil of your choice)

For paste:
All purpose flour (maida) - 1 tbsp
Corn flour 1 tsp
Water - 2 tbsp

Method:

Heat 1 tbsp olive oil in a pan. Add onions, black pepper and cumin powder. When onions turn translucent, add lebanese seasoning, shawarma seasoning and minced chicken. Stir and cook till the chicken changes colour completely and starts to brown. Add frozen green peas if using and toss for another 2-3 minutes.
Allow to cool.

Assembly:
Mix all ingredients to make the paste and keep aside. This will be used to glue the edges of the samosas.
Take out a sambosa leaf. Prepare samosas easily using this video posted below.
Place 1 tablespoon of meat filling and seal.



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Deep fry until golden brown turning once - about 6-8 minutes.
Drain on paper towel and serve with any sauce you like.

By the way... I have completed a year since I started this blog. Yayy! Its been quite an eventful year for me and I have thoroughly enjoyed it. Hope better things are yet to come. :-)
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