Salam and welcome to today’s post….continuing our journey of Joy From Fasting To Feasting – VI…we are going to stop at Ontario, where beautiful Thas is cooking her close to heart Ramadan Delicacy with a twist. This Malayalee foodie loves cooking and enjoys dining at variety of restaurants and adore different cuisines. Cooking with Thas is one stop for those who are looking out to experiment different cuisines…..The tag line for Cooking with Thas says step by step visual guide to effortless cooking….Scroll down to see a what Thas has bought in for our today’s Iftaar….
Hello everyone! It’s a great pleasure to share one of my favorite Ramadan recipes with all of you through this awesome blog. Thanks a lot Lubna for the invitation to be a part of this wonderful sharing event. Ramadan is a month very close to my heart: a month to get connected with Almighty God, to cleanse the mind and soul, to share with others and to be a better human being. During Ramadan, Muslims fast from dawn to dusk, after sunset we eat food. Obviously, food shouldn’t be the center of attraction during Ramadan yet it somehow gets most of the attention. It’s not a bad thing either as during this month we do a lot of charity and share food with those in need making sure everyone is content.
I have a lot of fond childhood memories about Ramadan. One of the things I love about Ramadan is how it brings all the family together. In my family, during weekends all the family members would get together under one roof for Iftar and to pray together. Every family would bring their specialty dishes and there would be a huge spread of delicious food. One of the snacks that’s often made in my house is chicken samosas. Literally, I can have chicken samosas almost everyday. The chicken filling and the un-fried samosas can be refrigerated for a couple of days, this makes it quite easier during Ramadan. An hour before breaking the fast it can be deep fried and can be served warm. I am sharing the recipe for making chicken samosas with you all, a perfect treat for everyone during Ramadan and on any day. Have a blessed Ramadan everyone!
FOR COOKING CHICKEN:
- Chicken breasts, chopped very small- 2 breasts
- Kashmiri red chilly powder- 1 tsp
- Turmeric powder- ⅛ tsp
- Garam masala- ½ tsp
- Fennel powder- 1½ tsp
- Coriander powder- 1 tsp
- Ground pepper- ½ tsp
- Salt- to taste
- Oil- 2 tbsp
- Onions, chopped small- 2, medium
- Ginger-garlic paste- ½ tbsp
- Green chillies, chopped- 1 or 2
- Cilantro, chopped- ¼ cup
FOR MAKING DOUGH:
- Maida or all-purpose flour- 1 cup
- Salt- 2 pinches
- Water- enough to make a soft dough (add little by little while kneading)
- Egg, beaten- 1 (optional)
- All-purpose flour or maida (mixed with water) paste
- Oil- to deep fry samosas
- In a saucepan, combine the chicken with all the above mentioned ingredients “for cooking chicken”. Cook covered till the chicken has cooked well and turns light brown. Using a wooden spoon, slightly mash the cooked chicken. Keep aside.
- Heat a non-stick pan, add oil, let it turn hot.
- Add, onions chopped small, a few pinches of salt, saute till translucent.
- Add ginger-garlic paste and green chilly, saute till onions turn brown in color.
- Add the cooked chicken to the onions, stir fry for a few minutes.
- Have a taste, add more salt or chilly powder/ground pepper for spice if needed.
- Add cilantro, cook for a minute, remove the pan from the heat, keep aside.
- In a large bowl, combine flour, salt and add water little by little as you knead the dough. Add water till you get a soft and smooth dough. Knead for a few minutes.
- Make small balls out of the kneaded dough.
- Place one of the balls on a wooden board or a clean surface, sprinkle some flour over the dough, using a rolling pin roll the dough to a thin round shape. Repeat with other dough balls.
- Heat a non-stick pan over low heat, place the rolled dough onto the pan, slightly warm up the rolled dough for a few seconds, don’t let it cook. Our intention is not to cook the dough it’s just to warm it up. Remove from the pan.
- Make a paste using 1 tbsp flour and very little water.
- Using a knife, cut the warmed up rolled dough into 2 halves.
- Make a cone shape out of one of the halves, rub the flour paste along the edges of the cone and seal it.
- Add the chicken filling into the cone, don’t over stuff it.
- To close the cone, rub the flour paste on the edges and glue it together.
- In a small bowl, beat an egg really well.
- Using a pastry brush, spread the beaten egg over the unfried samosa dough. This is just optional.
- Heat enough oil to deep fry in a frying pan, place the stuffed dough into the oil. It should be submerged in the oil.
- Fry till the samosas turn golden brown in color.
- Transfer to a kitchen paper towel.
- Seve warm along with tomato ketchup or chilly sauce.