It’s been raining day and night since the last 3 days, and I definitely don’t mind it. My days that were supposed to be hectic are now unengaged, leisurely and moving in a slow motion. It’s like as if the entire city has been caught in the charms of the rains. Everything came to a standstill the day the monsoons arrived. Offices and schools had low attendance. Shops were shut. The radio played sizzling Bollywood rain songs. And to keep traditions alive, we had khichuri for lunch. Yes, that’s the conventional way to flatter a rainy day.
On a rainy evening, the absolute accompaniment with tea is the beguni or shingara (samosa). I don’t think I’ll chance upon anyone who would deny the popularity of this combination.
Talking about the shingara, I realised I must tell you all about the healthy version of it. Originally these are deep fried, in a lot (LOT) of oil. But with many being health conscious, the better alternative is the baked samosa. And me being me, I must use chicken in everything. So, here’s why I’m talking about the Baked Chicken Samosa – healthy indulgence.
- For the Pastry:
- All Purpose Flour (Maida) 200 gm
- Unsalted Butter/Ghee 50 gm
- Baking Powder 1 tsp.
- Kala Jeera (kalonji or onion seeds) 1/2 tsp.
- Cold water to knead the dough
- Salt as per taste
- For the filling:
- Minced Chicken 250 gm
- Onion 1, small, finely chopped
- Ginger 1 tsp., finely chopped
- Green chillies 1 tsp, finely chopped
- Coriander Powder 1 tbsp.
- Garam Masala Powder 1/2 tsp.
- Turmeric Powder 1/4 tsp.
- Kashmiri Red Chilli Powder 1 tsp.
- Chopped Coriander leaves 2 tbsp.
- Salt as per taste
- Refined Oil 3 tbsp.
- To make the pastry: Mix flour, onions seeds, baking powder and salt together. Now, add unsalted butter or ghee to the mixture till it resembles bread crumbs.
- Add water and knead it to a medium soft dough. Let the dough rest for about 30 minutes in a closed container.
- To make the filling: Heat 3 tbsp. of refined oil in a pan. Add the chopped onion, green chillies and ginger. Fry till translucent. Add minced chicken and sauté till almost cooked.
- Next add coriander powder, garam masala powder, turmeric powder, kashmiri red chilli powder and salt. Sauté for about 2 minutes. Add 1/2 cup of water. Cover and cook till done. (Make sure the water dries up completely or else the samosas will be soggy.) Cool the filling.
- To make the samosas: Divide the dough into small balls. Take a ball and roll it into a circle. Make it as thin as you can, while dusting a little flour if required. Half the circle.
- In a semi circle, place a tablespoon of filling in the centre and fold it into the shape of a samosa. Seal the edges firmly with a little milk or water. Ensure the edges are sealed well. Repeat the same process to make all the samosas.
- Place the samosas in a greased or non-stick baking tray. Bake in a pre-heated oven at 220°C for 20 minutes or until light brown in colour.
- Serve hot with chutney of your choice or with ketchup.