Macaroni Samosa: A Delicious Twist on a Classic!
Craving a snack that’s both comforting and exciting? Look no further than Shireen Anwar’s Macaroni Samosa recipe, a delightful fusion of Italian pasta and traditional Pakistani flavors! This unique dish, featured on Masala Mornings, transforms ordinary samosas into a culinary adventure. Imagine crispy, golden-brown pockets filled with a savory blend of spiced chicken mince and tender macaroni. It’s the perfect appetizer for parties, a satisfying tea-time treat, or a fun way to spice up your snack routine.
Let’s dive into how you can recreate this delicious recipe in your own kitchen!
How to Make Macaroni Samosa: Step-by-Step Instructions
- Prepare the Macaroni: Boil pasta in salted boiling water for 5-7 minutes, or until tender. Rinse under cold running water and drain thoroughly. Add 1 tablespoon of cooking oil to the pasta, mix well, and set aside.
- Cook the Chicken Mince: In a pan, heat 4 tablespoons of cooking oil. Add the chicken mince and the spice sachet (if using a packaged spice mix) and fry for 5 minutes. Add the chopped onion, coriander, and sliced green chilies. Fry for another minute, then remove from the heat and set aside.
- Combine the Filling: Mix the cooked pasta into the chicken mince mixture.
- Prepare the Sealing Paste: Mix the flour and egg together to create a smooth paste. This will be used to seal the samosas.
- Assemble the Samosas: Take a samosa patti (or roll patti). Fill it with the pasta and chicken mince mixture. Seal the edges using the egg-flour paste.
- Fry the Samosas: Heat cooking oil in a pan. Deep fry the samosas until they are golden brown. Remove and drain on paper towels. Serve hot with your favorite ketchup, such as Bake Parlor ketchup.
Check it out the Macaroni Samosa Recipe by Shireen Anwar and printable version here!!
Learn to make Shireen Anwar's Macaroni Samosa, a fusion of pasta and traditional samosa flavors. Perfect for snacks and appetizers.
- 300 gm Chicken Mince
- 1 large Onion chopped
- Oil For frying
- 4-6 Green Chilies sliced
- 1 Egg
- 3 tbsp Flour
- 1 packet Samosa Patti
- 1 packet Roll Patti
- 1 tbsp salt
- 4 tbsp Coriander freshly chopped
- Macaroni pasta
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Boil pasta in salted boiling water for 5-7 minutes or till tender. Rinse under cold running water. Drain. Add 1 tbsp of oil to pasta, mix and set aside.
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In a pan add, 4 tbsp oil, chicken mince, spice sachet and fry for 5 minutes. Add onion, coriander and green chili and fry for a minute, remove from stove and set aside. Mix pasta in it.
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Mix flour and egg to a smooth paste.
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To make samosa or roll fill it with the pasta and qeema mixture, seal it with egg flour mixture.
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Heat oil in a pan and deep fry samosa or roll till golden brown.
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Serve it with bake parlor ketchup.
Tips and Tricks for Perfect Macaroni Samosas:
- Don’t Overcook the Pasta: Ensure the pasta is al dente to prevent it from becoming mushy.
- Spice Level: Adjust the amount of green chilies according to your spice preference.
- Sealing: Make sure to seal the edges of the samosas tightly to prevent the filling from leaking during frying.
- Oil Temperature: Maintain a medium-high oil temperature for even frying and crispy samosas.
- Drain Excess Oil: Drain the fried samosas on paper towels to remove excess oil.
Other Variations:
- Vegetarian Version: Replace chicken mince with mixed vegetables like carrots, peas, and potatoes.
- Cheese Addition: Add shredded cheddar or mozzarella cheese to the filling for a cheesy twist.
- Spicy Mayo Dip: Serve with a spicy mayonnaise dip for an extra kick.
Serving Suggestions:
- Serve as a delicious appetizer at parties or gatherings.
- Enjoy as a snack with your afternoon tea.
- Pair with a side of mint chutney or raita.
- Serve with ketchup.
We encourage you to try this delightful Macaroni Samosa recipe by Shireen Anwar. It’s a fantastic way to introduce a fun and flavorful twist to your snacks. Once you’ve tried it, please share your experience in the comments below! We’d love to hear your feedback and any variations you create.
