Crispy, spicy, and full of goodness—these Peri Peri Chicken Samosas, made with Olper’s Cream, are the ultimate Ramadan snack! Prepare and freeze them in advance for a quick and delicious iftar. Just fry and enjoy the creamy, spicy goodness! #OlpersDairyCream #GoodnessBarhao #FoodFusion #happycookingtoyou #digitalammi
Ingredient:
Prepare Peri Peri Chicken Filling:
-Red bell pepper ½ piece
-Lehsan (Garlic) 5-6 cloves
-Thai red chillies 3-4
-Tomato paste 2 tbs
-Lemon juice 1 & ½ tbs
-Cooking oil 1 tbs
-Water ¼ Cup or as required
-Cooking oil 2 tbs
-Boneless chicken small cubes 500g
-Zeera (Cumin seeds) roasted & crushed 1 tsp
-Himalayan pink salt 1 tsp or to taste
-Paprika powder 1 tsp
-Dried oregano 1 & ½ tsp
-Sugar 1 tsp
-Lal mirch (Red chilli) crushed 1 tsp
-Matar (Peas) ½ Cup
-Corn kernels boiled ½ Cup
-Pyaz (Onion) chopped ½ Cup
-Olper’s Cream ½ Cup
Prepare Dough:
-Water ¾ Cup or as required
-Ghee (Clarified butter) melted & hot 3 tbs
-Himalayan pink salt 1 tsp or to taste
-Maida (All-purpose flour) sifted 3 Cups
-Cooking oil for frying
Direction:
Prepare Peri Peri Chicken Filling:
-In a blending jar,add red bell pepperg,garlic,thai red chillies,tomato paste,lemon juice,cooking oil, water,blend well & set aside.
-In a wok,add cooking oil,chicken & mix well until it changes color.
-Add cumin seeds,pink salt,paprika powder,dried oregano,sugar,red chilli crushed,mix well & cook on medium flame for 2-3 minutes.
-Add blended paste,mix well & cook until oil separates (6-8 minutes).
-Add peas,corn kernels,onion,mix well & cook for 1-2 minutes.
-On low flame,add cream,mix well & cook on high flame for 2-3 minutes.
-Let it cool.
Prepare Dough:
-In a bowl,add water,clarified butter,pink salt & whisk well.
-Add all-purpose flour,mix well & knead until hard dough is formed,grease with cooking oil,cover & let it rest for 20 minutes.
-Knead dough again until smooth.
-Take a small dough,make a ball & roll out with the help of rolling pin then cut with the help of 5-6” round cutter.
-Add prepared filling,apply water,fold & seal corners to make a samosa (makes 25-30).
-Can be stored in freezer for up to 2-3 months.
-In a wok,heat cooking oil & fry on low flame until golden & crispy.
Note:
-Don’t thaw before frying.
