Another unique and tasty recipe for you all. Samosa packed in a beautiful potli. Don’t forget to try these Butter Chicken Potli Samoas this ramzan. #happyCookingToYou
Written Recipe:
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Butten Chicken Potli Samosa
Recipe in English:
Ingredients:
-Chicken qeema (Mince) 350 gms
-Dahi (Yogurt) 1/4 Cup
-Hari mirch (Green chili) chopped 2 tbs
-Lal mirch powder (Red chili powder) 1 & ½ tsp or to taste
-Namak (Salt) 1 tsp or to taste
-Haldee powder (Turmeric powder) 1/4 tsp
-Garam masala powder ½ tsp
-Cooking oil 2 tbs
-Pyaz (Onion) chopped 1 medium
-Adrak lehsan paste (Ginger garlic paste) ½ tbs
-Tomato paste 2 & ½ tbs
-Lemon juice 2 tbs
-Makhan (Butter) 1 tbs
-Cream 2 tbs
-Kasuri meethi (Dried fenugreek leaves) ½ tbs
-Maida (All-purpose flour) sifted 2 & ½ Cups
-Namak (Salt) 1 tsp
-Ghee 2 tbs
-Pani (Water) ½ Cup or as required
-Cooking oil for frying
Directions:
-In bowl,add chicken mince,yogurt,green chili,red chili powder,salt,turmeric powder,garam masala powder,mix well and marinate for 15 minutes.
-In pot,add cooking oil,onion and fry until translucent.
-Add ginger garlic paste and mix well.
-Add tomato paste,mix well and cook for 2 minutes.
-Add marinated chicken mince,mix well until changes color (6-8 minutes).
-Add lemon juice,butter,mix well and cook for 4-5 minutes.
-Add cream and mix well.
-Add dried fenugreek leaves,mix well and cook until dries up.
-Let it cool down.
-In bowl,add all-purpose flour,salt and mix.
-Add ghee and mix until crumbled.
-Gradually add water and knead until dough is formed,cover and let it rest for 15 minutes.
-Knead dough again and divide into two equal parts.
-Sprinkle flour and roll out with the help of rolling pin.
-Cut into round shape with the help of the cutter,add filling and apply water then bring all the edges to form a shape of potli.
-Take one strip,apply water and carefully tie around the neck of the potli.Repeat the same for all the potlis (makes 20).
-Can be stored in freezer for up to 2 weeks.
-In wok,heat cooking oil and fry on low flame until golden brown.
Recipe in Urdu:
Ajza:
-Chicken qeema (Mince) 350 gms
-Dahi (Yogurt) 1/4 Cup
-Hari mirch (Green chili) chopped 2 tbs
-Lal mirch powder (Red chili powder) 1 & ½ tsp or to taste
-Namak (Salt) 1 tsp or to taste
-Haldee powder (Turmeric powder) 1/4 tsp
-Garam masala powder ½ tsp
-Cooking oil 2 tbs
-Pyaz (Onion) chopped 1 medium
-Adrak lehsan paste (Ginger garlic paste) ½ tbs
-Tomato paste 2 & ½ tbs
-Lemon juice 2 tbs
-Makhan (Butter) 1 tbs
-Cream 2 tbs
-Kasuri meethi (Dried fenugreek leaves) ½ tbs
-Maida (All-purpose flour) sifted 2 & ½ Cups
-Namak (Salt) 1 tsp
-Ghee 2 tbs
-Pani (Water) ½ Cup or as required
-Cooking oil for frying
Directions:
-Bowl mein chicken qeema,dahi,hari mirch,hari mirch,lal mirch powder,namak,haldee powder aur garam masala powder dal ker ache tarhan mix karein aur 15 minutes kliya marinate ker lein.
-Pot mein cooking oil aur pyaz dal dein aur translucent hunay tak fry ker lein.
-Adrak lehsan paste dal ker ache tarhan mix karein.
-Tomato paste dal ker ache tarhan mix karein aur 2 minutes kliya paka lein.
-Marinated chicken qeema shamil karein aur rang tabdeel hunay tak ache tarhan mix karein (6-8 minutes).
-Lemon juice aur makhan dal ker mix karein aur 4-5 minutes kliya paka lein.
-Cream dal ker ache tarhan mix karein.
-Kasuri meethi dal ker mix karein aur sukh janay tak paka lein.
-Thanda ker lein.
-Bowl mein maida aur namak dal ker mix karein.
-Ghee dal ker crumbled hunay tak ache tarhan mix ker lein.
-Thora thora ker ka pani shamil karein aur ghond ker dough tayyar ker lein aur dhak ker 15 minutes kliya rakh dein.
-Dough ko dubara ghond lein aur do hisson mein divide ker lein.
-Maida chirak dein aur rolling pin ki madad sa bail lein.
-Cutter ki madad sa round shape mein cut ker lein,filling rakh dein aur pani laga lein aur tamam edges ko ek saath mila ker potli tayyar ker lein.
-Ek strip lein aur pani laga ker potli ki neck per carefully tie ker lein.Is he tarhan baqi potli bhi tayyar ker lein (makes 20).
-2 weeks tak freezer mein store ker saktay han.
-Karhai mein cooking oil garam karein aur halki ancch per golden brown hunay tak fry ker lein.
