Chicken Drumstick Samosa – Village Style

Step 1: Prepare and Boil Chicken

Place a large empty vessel on the ground and add 50 kg of raw chicken drumsticks. Mix the chicken drumsticks by hand. Place a large cooking pot over a wood fire and pour sufficient water into it. Add the raw chicken drumsticks into the pot with water. Wash the chicken drumsticks thoroughly in the water, draining and refilling water multiple times. Transfer the washed chicken drumsticks into another large pot of boiling water. Add 50g of hand-ground turmeric paste and 100g of crystal salt to the chicken. Stir the chicken well to combine with turmeric and salt. Cover the pot and boil the chicken until cooked through and tender, about 20-30 minutes.

Step 2: Shred the Boiled Chicken

Uncover the pot. Using a large slotted spoon, remove the cooked chicken drumsticks from the broth and place them on a large tray to cool. Once cooled enough to handle, separate the chicken meat from the bones by hand. Place the shredded chicken meat in one tray and the bones in another. Ensure all meat is shredded finely.

Step 3: Prepare the Chicken Masala Filling

Place a large brass pot over a wood fire. Pour 500 ml of cold-pressed gingelly oil into the pot and heat it. Add 100g of mixed whole spices (bay leaf, cinnamon, cardamom, cloves, star anise, fennel seeds) to the hot oil and sauté until fragrant. Add 2 kg of finely chopped onions and sauté until translucent and lightly golden, about 10-15 minutes. Add 500g of hand-ground ginger-garlic paste and sauté for 5-7 minutes until the raw smell disappears. Add 250g of hand-ground red chilli paste and mix well. Cook for 5 minutes. Add 250g of hand-ground coriander, fennel & cumin paste and mix thoroughly. Cook for another 5-7 minutes until the oil separates. Add crystal salt to taste and mix. Add the shredded chicken meat to the masala. Mix the chicken meat thoroughly with the masala until well combined. Add chopped coriander leaves and mint leaves. Stir well and cook for 2-3 minutes. Remove the chicken masala filling from the fire and let it cool slightly.

Step 4: Prepare for Frying

Place a large wok over a wood fire. Pour 5-10 liters of cold-pressed gingelly oil into the wok and heat it to a medium-high temperature.

Step 5: Assemble the Chicken Drumstick Samosas

Take one samosa wrapper sheet. Place a portion of the chicken masala filling onto the wrapper. Insert one chicken drumstick bone into the filling, ensuring the bone protrudes from one end. Fold the samosa wrapper into a triangular shape around the filling and bone. Apply all-purpose flour paste to securely seal the edges of the samosa wrapper. Dip the assembled samosa into an egg wash. Coat the samosa thoroughly with breadcrumbs (or crushed cornflakes). Place the coated samosas on a large tray. Repeat the process for all chicken filling and wrappers.

Step 6: Deep Fry and Serve

Carefully place the assembled and coated chicken drumstick samosas into the hot oil. Fry in batches to avoid overcrowding. Fry the samosas until they are golden brown and crispy on all sides, turning occasionally. This usually takes 5-8 minutes per batch. Using a large slotted spoon, remove the fried samosas from the oil and place them on a tray lined with paper towels to drain excess oil. Continue frying the remaining samosas in batches. Serve the hot and crispy chicken drumstick samosas. The samosas are served with rice and chicken curry to the residents of an old age home.

• Ensure the oil is at the right temperature for frying to get crispy samosas without burning.

• Don't overcrowd the wok while frying to maintain oil temperature and ensure even cooking.

• Make sure the chicken filling is cooled before assembling the samosas to prevent the wrappers from becoming soggy.

• Can use other parts of chicken (e.g., boneless chicken breast) and shape into regular samosas.

• Adjust spice levels in the filling according to preference.

• Serve with mint chutney or tomato ketchup.