Ramadan, a time for reflection and togetherness, is often made even more special by the sharing of delicious food. This year, elevate your Iftar celebrations with a crispy, flavourful twist on a classic: Qazi Samosas. These aren't your average samosas; the addition of perfectly seasoned chicken and potatoes creates a symphony of textures and tastes that will leave your guests wanting more. Forget bland, dry fillings – this recipe delivers a succulent, juicy center encased in a shatteringly crisp pastry. The unique blend of spices creates a captivating aroma that will tantalize your senses long before you even take a bite.
Prepare to be amazed by the ease and speed of this recipe, perfect even for busy Ramadan schedules. Forget complicated techniques and lengthy preparations; our recipe breaks down the process into simple, manageable steps, making these exquisite samosas achievable for everyone. Ready to transform your Iftar spread? Let's dive into the step-by-step guide to creating these unforgettable Crispy Potato & Chicken Qazi Samosas.
Tools Needed
- Bowl
- Pan
- Spoon
- Knife
Ingredients
- Boiled Potatoes: 1 kg
- Dadar Red Chili Powder: 2 tsp
- Red Chili Powder: 1 tsp
- Coriander Powder: 2 tsp
- Salt: 1 tsp (or to taste)
- Cumin Seeds: 1 tsp
- Chaat Masala: 1 tsp
- Turmeric Powder: 0.5 tsp
- Chopped Onion: 0.5 cup
- Boiled Chicken: 2 cups
- Chopped Coriander: 0.5 cup
- All-purpose Flour: 0.5 cup
- Water: 0.25 cup
- Samosa Patties
Step-by-Step Instructions
Step 1. Prepare the Filling
- Boil 1 kg of potatoes. In a bowl, mash the potatoes.
- Add 2 tsp Dadar red chili powder, 1 tsp red chili powder, 2 tsp coriander powder, 1 tsp salt, 1 tsp cumin seeds, 1 tsp chaat masala, and 0.5 tsp turmeric to the mashed potatoes. Mix well.
- Add 0.5 cup chopped onion, 2 cups boiled chicken, and 0.5 cup chopped coriander to the potato mixture. Mix thoroughly.
Step 2. Assemble the Samosas
- Mix 0.5 cup flour with 0.25 cup water to form a thick paste.
- Take a samosa patty and fold it into a triangle shape. Create a pocket to fill with the prepared mixture.
- Fill the samosa with the potato and chicken mixture.
- Apply the flour slurry to the edges of the samosa, sealing it completely.
Step 3. Fry the Samosas
- Heat oil in a pan. Carefully fry the samosas until golden brown, turning occasionally, ensuring the flame isn't too high.
Step 4. Serve
- Serve hot with your favorite chutney or sauce.
Read more: Crispy Chilli Chana Recipe: Restaurant-Style Crunchy Chickpeas
Tips
- You can freeze the unfried samosas for up to a month.
Nutrition
- N/A
FAQs
1. Can I make the samosa filling ahead of time?
Absolutely! Prepare the chicken and potato filling a day or two in advance and store it in the refrigerator. This will save you time on the day you plan to assemble and fry the samosas.
2. What type of oil is best for frying the samosas?
Vegetable oil or canola oil are good choices for frying samosas. They have high smoke points and provide even cooking.
3. How can I ensure my samosas are crispy?
Make sure the oil is hot enough before adding the samosas (it should shimmer). Don't overcrowd the pan, fry in batches, and let the samosas drain on a wire rack to maintain crispiness.
These crispy potato and chicken Qazi samosas are the perfect addition to your Ramadan Iftar, guaranteed to impress family and friends. Their delicious blend of flavors and satisfying crunch will make them a new favorite. Enjoy the rewarding experience of creating these delightful treats and savor every bite!