I can never say no to a samosa NEVER! To top it off a samosa with chicken and cheese get out! I'm literally getting all excited as i write this blog post and remember how good this samosas were. Teriyaki chicken- Japanese , Samosas- Indian, My mouth - Kenyan a perfect combination! I partnered with my fellow food blogger Julie Nguru to bring to you this amazing and unique samosa recipe that will leave you asking for more. Did I say asking? My bad I mean BEGGING for more! If you are looking to impress your family or guests this samosas have got you covered. So just run to your kitchen and get cooking what are you waiting for?
PREP TIME: 45 MIN
COOK TIME:1 HR
TOTAL TIME:1 HR 45 MIN
INGREDIENTS (SAMOSA POCKETS)
(MAKES 24)
3 cups all purpose flour
1/2 tsp salt
1\1\2 cups of water
SAMOSA GLUE
Combine together 1/2 cup flour and 1/4 cup water into a smooth paste.
PROCEDURE( SAMOSA POCKETS)
-In a large bowl combine your flour and salt. Create a well in the middle and add in your water. Mix well with hands until the flour and water is combined.
- Dust your surface with flour and transfer your dough from your bowl to your surface. Begin to knead dough for about 5-7 min until a smooth, soft dough is obtained.
If dough is too sticky dust over some flour gradually as you knead until you get the desired consistency.
- Once done kneading the dough should look like like below.
-Leave the dough to rest in the bowl for 10 min to further soften and cover with cling film or a wet cloth to prevent the dough from drying.
-Divide your dough into 2 equal portions. Roll one portion into an even cylindrical strip. Cut your strip into 6 equal portions.
-Roll your six portions into circular balls. Dust your surface and roll out your balls into thin and flat circles. Repeat this procedure for second portion.
-Heat up a pan and place your rolled dough on the pan. Once air bubbles form turn over to the other side.
This process usually takes about 10 seconds on each side. However note that this process is only to dry out your dough so do not use any oil and do not let your dough brown.
-Place them onto a plate once done and cover them with a cloth to prevent drying.
-Once all of your rolled dough has been dried out stack them on top of each other as shown in one of the images in the gallery above. Cut them into halves.
-Take one half and fold it in a way to form a cone as shown in the gallery above. Place on your pastry glue on the folded side. Fold the other side to go on top of your glued side to form a cone.
INGREDIENTS TERIYAKI SAUCE
1/2 cup brown sugar
3 cups water
1/2 cup soy sauce
1 tbs. simsim( sesame seeds)
1 tsp. garlic minced
1 tsp. ginger minced
1/2 cup liquid cornstarch/all purpose flour. ( 1/2 cup water mixed with 2 tbs cornstarch/flour)
PROCEDURE
-To simmering water in a pan add 1/2 cup sugar and mix in well. Add your soy sauce, sesame seeds( simsim), garlic, ginger and mix well.
-Add in your cornstarch gradually as you stir. Leave to simmer for 5 min on medium heat until sauce thickens. Remove from the heat and transfer sauce into a container and store until needed. This sauce is good in the fridge for up to 4weeks.
TERIYAKI CHICKEN INGREDIENTS
5 chicken thighs
Handful of spring onions chopped
1 large white onion finely chopped
Handful chopped dania leaves
Pinch black pepper
1/4 tsp. salt
1/4 cup teriyaki sauce
2 tbs. oil
2 cups water
1 tsp. vinegar
PROCEDURE
-Boil your chicken thighs in 2 cups of water and vinegar until cooked. Remove from the heat and leave the chicken to cool for a few minutes.
-Once cooled de-bone your chicken and cut into small pieces using a sharp knife.
-Heat up your oil in a non-stick pan and saute' your onions, spring onions and dania stems until fragrant.Add a pinch of black pepper( optional)
-Add in your chicken and teriyaki sauce and mix everything in evenly. Add in your dania leaves and remove from the heat ad place on a plate or a bowl.
Note: Use medium heat so as to prevent any sticking.
Remove immediately from the pan once done to prevent the chicken from sticking onto the pan.
Add salt if you feel that it does not have enough salt to your liking. However soy sauce is naturally salty so the recipe is okay as is.
SAMOSA ASSEMBLY( MAKES 17 SAMOSAS)
INGREDIENTS
Samosa pockets
Teriyaki chicken
Grated cheddar cheese
Pastry glue
PROCEDURE
-Take one samosa pocket and fill it with one tablespoon teriyaki chicken and one tablespoon cheddar cheese.
-To seal your samosas, fold one side of the top inwards and apply your pastry glue on top. Fold the other side on top of it to seal your samosa as illustrated in this video. Make sure to seal tightly so that oil doesn't enter the samosa during frying.
-Deep fry your samosas in hot oil until golden brown. Remove from fire and place over some napkins or parchment paper to absorb excess oil. Garnish with lemons and serve!
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