D-shaped samosa or Saudi Arabian style Sambosa is another variant of samosa with savory filling. Unlike other popular samosa shapes, D shaped samosa are very easy to make. You only need to cut the circular patties out of the dough rolled down on a flat surface. After arranging the filling on the patties you only fold them into half-moon shapes and tighten it with just folk in your hand.
In the end you get same your favorite samosa serving you as an appetizer or snack in your menu.
D-shaped Samosa
Ingredients
- 1 – 2 tbps oil
- 400 grams chicken (minced)
- 1 tsp garlic (crushed)
- black pepper crushed
- red chilies crushed to taste (optional)
- turmeric little bit
- salt to taste
- 1 piece onion (medium sized)
- ¼ cup spring onion (green part)
Samosa Dough
- 2 cups All purpose flour (maida)
- ½ tsp salt
- 2 tbsp clarified butter (ghee)
- water as needed
Instructions
- Heat oil in a frying pan. Add minced chicken and crushed garlic. Stir cook on medium flame till color changes.
- Then season crushed black pepper and red chilies, little bit turmeric and salt to your taste.
- Stir cook on low to medium flame for few minutes. Then add onion nicely chopped onion and cook for 3 – 4 more minutes. Turn off the flame.
- Add ¼ cup of green part of spring onion and stir to mix.
Samosa Dough
- In a mixing bowl add 2 cups of all purpose flour (maida), salt, and clarified butter (ghee). Using your hand mix them together and add water as needed.
- Kneed hard dough, apply some oil and rest it for 20 to 30 minutes.
- On a flat surface roll down the dough thin and evenly. If the dough is rolled thick, it will take a long time for the dough to get cooked.
- Next take any round steel bowl having thin edges to cut the small circular patties out of the flattened dough. Carefully lift the extra dough revealing the patties.
- Arrange the chicken filling and fold the patti from one side down the way to the other side to make a D-shape samosa and covering the filling inside. Use fork to to tighten the the lips of the samosa. Repeat the process until for rest of the samosa.
- Start cooking by heating the oil in a frying pan. Deep fry the samosas on low to medium flame till they get golden and crispy.
- Take out on an absorbent paper and serve with your favorite chatney/sauce.
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