Small diced vegetables (green bell pepper, red bell pepper, potato, cabbage etc.)
1 teaspoon cumin powder
1 teaspoon turmeric powder
1 ½ teaspoon garam masala
2 teaspoons chat masala
2 teaspoons ginger- garlic paste
Salt to taste
3-4 sprigs of fresh cilantro finely chopped
2 teaspoons of cornstarch to bind the filling
For the samosas:
Phyllo Pastry
3 tablespoons flour to make a paste
Oil for frying
Instructions
Preparation of the filling:
Boil the chicken breasts with water and salt. Drain the water and let it cool. Then chopped them with a knife or shred them with a fork.
Mix the cornstarch with a little water and set it aside.
Heat the oil in a frying pan. Add chopped onions, vegetables, ginger-garlic paste, salt and all the spices. Mix everything very well and cook over medium heat.
Add the shredded chicken breasts and sauté for a few minutes.
Add fresh cilantro and the corn-starch mixture. Sauté everything for a few seconds and let the mixer cool before using.
Preparation of the samosa:
Place a phyllo pastry and cut into 3 strips about 6-7cm wide.
Mix the flour with a little bit of water to make a paste. This paste will serve to seal the pastry.
Take a corner of a phyllo strip and fold it to form a cone (like the photo of the steps). With a spoon put the filling inside and push it in. Fold the rest of the strip until forming a triangle (see photo). When you reach the end of the strip, spread a little flour paste onto the edges and seal well. Set aside and cover it with a damp kitchen towel or plastic wrap. Continue with the remaining samosas.
When you have all the samosas ready, fry them over medium-high heat until golden and crisp.
Remove and allow them to drain the excess oil on a kitchen paper before serving.
Serve them hot with Mint chutney or Raita (yoghurt sauce).
Notes
Tips and tricks:
For the filling, I use corn-starch because it helps to bind the mixture that makes easier the fIlling process for the samosas.
Phyllo Pastry dries very fast, so you have to make sure to cover them with a damp kitchen towel or plastic wrap while making the samosas.