Sichuan Spiced Samosas

Ingredients

While the original Indian samosas are traditionally filled with spiced potatoes and peas, our Sichuan adaptation takes a departure from the norm. We infuse the filling with Sichuan flavors by incorporating ingredients like minced Sichuan peppercorns, chili oil, and Sichuan peppercorn oil. These additions give the samosas a unique and fiery kick that sets them apart from their Indian counterparts. We alse have the original recipe for Samosa, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 cup (60ml) vegetable oil 1/4 cup (60ml) vegetable oil
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 1 cup (200g) ground chicken 1 cup (200g) ground chicken
• 1/2 cup (75g) finely chopped onion 1/2 cup (75g) finely chopped onion
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon minced ginger 1 tablespoon minced ginger
• 1 tablespoon Sichuan peppercorns, finely ground 1 tablespoon Sichuan peppercorns, finely ground
• 1 teaspoon chili oil 1 teaspoon chili oil
• 1 teaspoon Sichuan peppercorn oil 1 teaspoon Sichuan peppercorn oil
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh cilantro 2 tablespoons chopped fresh cilantro
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 18g / 7g (total / saturated)
• Carbohydrates: 30g / 2g (total / sugars)
• Protein: 18g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour and salt. Add the vegetable oil and mix until the mixture resembles breadcrumbs.
2. 2.
   Gradually add water and knead the dough until it becomes smooth and pliable. Cover the dough with a damp cloth and let it rest for 30 minutes.
3. 3.
   In a skillet, heat a tablespoon of vegetable oil over medium heat. Add the ground chicken and cook until browned. Remove the chicken from the skillet and set aside.
4. 4.
   In the same skillet, add another tablespoon of vegetable oil and sauté the onion, garlic, and ginger until fragrant and golden.
5. 5.
   Return the cooked chicken to the skillet and add the ground Sichuan peppercorns, chili oil, Sichuan peppercorn oil, salt, and black pepper. Stir well to combine and cook for an additional 2 minutes.
6. 6.
   Remove the skillet from heat and stir in the chopped cilantro. Allow the filling to cool completely.
7. 7.
   Divide the dough into small balls and roll each ball into a thin circle.
8. 8.
   Cut each circle in half and form a cone shape by overlapping the straight edges. Seal the edges with a little water.
9. 9.
   Fill each cone with a spoonful of the Sichuan chicken filling and seal the top edge with water.
10. 10.
    Heat vegetable oil in a deep pan or fryer. Fry the samosas until golden brown and crispy. Drain on a paper towel-lined plate.

Treat your ingredients with care...

• Ground chicken — Ensure the chicken is cooked thoroughly to an internal temperature of 165°F (74°C) to prevent any foodborne illnesses.
• Sichuan peppercorns — Toast the peppercorns in a dry skillet over low heat for a few minutes to enhance their flavor before grinding.

Tips & Tricks

• For an extra kick, sprinkle some additional ground Sichuan peppercorns on top of the samosas before serving.
• Serve the samosas with a cooling yogurt-based dip to balance the heat.
• If you prefer a vegetarian version, substitute the ground chicken with crumbled tofu or mashed potatoes.
• Experiment with different shapes for your samosas, such as triangles or squares, to add visual interest to your presentation.
• If you don't have Sichuan peppercorn oil, you can substitute it with regular vegetable oil and increase the amount of ground Sichuan peppercorns in the filling.

Serving advice

Serve the Sichuan Spiced Samosas hot as an appetizer or snack. Accompany them with a refreshing cucumber and mint raita or a tangy tamarind chutney for dipping.

Presentation advice

Arrange the golden samosas on a platter, garnished with fresh cilantro leaves. Sprinkle a pinch of ground Sichuan peppercorns over the top for an added pop of color and flavor.