Receita Solta

Samosas Stuffed with Spicy Chicken

RS

Por

Master Receita Solta

Samosas Stuffed with Spicy Chicken
Prep Time20 min
Cook Time30 min
Servings4 servings
DifficultyEASY
Calories475 kcal

Resumo para quem tem pressa

"As samosas de frango apimentado são pastéis triangulares de casca fina e crocante fritos por imersão. A massa à base de farinha de trigo, água morna e óleo envolve um recheio de peito de frango refogado com cebola, gengibre ralado, alho, cominho e pimenta picadinha. A dobra em formato cônico e a vedação correta das bordas com água impedem a penetração de óleo durante a imersão. Com crosta estaladiça e interior condimentado, é uma preparação típica com rendimento para quatro porções."

Samosas Stuffed with Spicy Chicken

O Que Você Precisa Saber

- Sovar a massa até ficar maleável e descansar por 20 minutos para permitir abertura fina sem rasgar. - Deixar o recheio de frango esfriar por completo antes de rechear as tiras de massa para não umedecer o pastel. - Fritar em óleo vegetal a 170°C em imersão por cerca de 3 a 5 minutos até a casca ficar dourada e crocante.

Ingredients

Main Course

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Instructions

Main Course

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Equipe sua Cozinha

Encontramos os melhores utensílios e ingredientes para você preparar Samosas Stuffed with Spicy Chicken com perfeição.

COMPRAR INGREDIENTES

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Chef Tips

- Brush the edges of the dough with a little water to glue the triangular seal and prevent leakage in the oil. - Keep the oil temperature constant; if it is too hot, the crust browns without cooking the dough inside. - Drain the fried samosas on a wire rack or double paper towel to preserve the dry crispiness.

Variations

- Baked Samosa: brush the samosas with egg yolk and olive oil and bake in the oven at 200°C for about 25 minutes until golden brown. - Samosa with peas: incorporate half a cup of cooked fresh peas into the chicken filling before closing. - Samosa in the air fryer: bake at 180°C for 12 to 15 minutes, flipping halfway through to brown both sides.

Substitutions

- White wheat flour can be replaced by 30% whole wheat flour for a more rustic dough. - The shredded chicken breast can be swapped for sautéed ground beef or mashed potatoes with peas. - The oil in the dough can be replaced with melted clarified butter (ghee) for a buttery flavor.

How to Store

Store the fried samosas in a closed container in the refrigerator for up to 3 days. Reheat in the oven at 180°C for 10 minutes or in the airfryer to restore the crispness of the dough without greasing it.

Can You Freeze It?

Freeze the assembled raw samosas open on a baking sheet for 2 hours and then transfer to appropriate bags for up to 90 days at -18°C. Fry directly frozen in hot oil.

What to Serve With

Serve with sweet and sour mango chutney or a refreshing yogurt sauce with chopped mint leaves. Fresh lemon slices and green leaf salad complement the dish.

Frequently Asked Questions

Why did the samosas open and leak filling during frying?

This occurs when the edges are not properly sealed with water or when there is excess air and hot fat inside the cone. Press the seams well and moisten the ends before closing.

Can I make the samosas in the oven instead of frying them in oil?

Yes. Brush each piece with olive oil or melted butter and bake in a preheated oven at 200°C for about 25 minutes on a greased baking sheet until golden brown and dry.

Should the chicken filling be hot when assembling the samosas?

Não. The filling should be completely cold or at room temperature. The steam from a hot filling softens the fat of the thin dough, causing it to tear when molding.

How to achieve the correct dough consistency for samosa?

Samosa dough should be slightly firm, less hydrated than bread dough. Rub flour with oil first until it forms a sandy crumb, and only then add water gradually.

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