Chicken Samosa
Crispy, flaky pastry filled with a savory, spiced minced chicken mixture. These golden-fried triangles are a classic Indian snack, perfect for parties or a rainy day treat with a cup of chai.
For 4 servings
5 steps. 30 minutes total.
- 1
Step 1
- a.Prepare the Samosa Dough
- b.In a large mixing bowl, combine the all-purpose flour, carom seeds, and 0.5 tsp of salt.
- c.Pour in the melted ghee. Using your fingertips, rub the ghee into the flour for 3-4 minutes until the mixture resembles coarse breadcrumbs. This step is crucial for a flaky crust.
- d.Gradually add water, a little at a time, and knead to form a stiff and firm dough. Do not over-knead or make the dough soft.
- e.Cover the dough with a damp cloth and let it rest for at least 30 minutes.
- 2
Step 2
- a.Cook the Chicken Filling
- b.Heat 2 tbsp of vegetable oil in a pan over medium heat. Add the cumin seeds and let them splutter.
- c.Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
- d.Stir in the ginger-garlic paste and green chilies. Cook for 1 minute until the raw aroma disappears.
- e.Add the minced chicken. Cook for 5-7 minutes, breaking up any lumps with a spoon, until the chicken is cooked through and no longer pink.
- f.Add the turmeric powder, red chili powder, coriander powder, cumin powder, and the remaining 0.75 tsp of salt. Mix well and cook for 2-3 minutes until the spices are fragrant.
- g.Turn off the heat. Stir in the garam masala, chopped cilantro, and lemon juice. Mix everything well.
- h.Transfer the filling to a plate or bowl and spread it out to cool down completely. A hot filling will make the pastry soggy.
- 3
Step 3
- a.Shape the Samosas
- b.After the dough has rested, knead it lightly for a minute. Divide the dough into 6 equal-sized balls.
- c.Take one ball and roll it into a thin oval shape, about 6-7 inches long.
- d.Cut the oval in half crosswise, creating two semi-circles.
- e.Take one semi-circle and apply a little water along the straight edge. Bring the two corners of the straight edge together to form a cone, overlapping them slightly. Press the seam firmly to seal.
- f.Hold the cone in your hand and fill it with about 1.5 to 2 tablespoons of the cooled chicken filling. Do not overstuff.
- g.Apply a little water to the inner rim of the cone's opening. Pinch the open edges together to seal the samosa completely, ensuring there are no gaps.
- 4
Step 4
- a.Fry the Samosas
- b.Heat the oil for deep frying in a kadai or deep pan over low to medium-low heat. The oil should be hot but not smoking (around 160°C or 320°F).
- c.To check the temperature, drop a tiny piece of dough into the oil. It should sizzle gently and rise to the surface slowly.
- d.Carefully slide 3-4 samosas into the hot oil, ensuring not to overcrowd the pan.
- e.Fry on low heat for 10-12 minutes, turning them occasionally, until they are evenly golden brown and crisp.
- f.Once cooked, remove the samosas with a slotted spoon and place them on a wire rack or a plate lined with paper towels to drain excess oil.
- 5
Step 5
- a.Serve
- b.Serve the hot and crispy chicken samosas with mint chutney, tamarind chutney, or your favorite dipping sauce.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The dough must be stiff. A soft dough will absorb too much oil and won't result in a crispy crust.
- 2Ensure the chicken filling is completely cool before stuffing. Steam from a hot filling will make the pastry soggy from the inside.
- 3Fry the samosas on consistently low to medium-low heat. Frying on high heat will cause bubbles to form on the crust and cook the outside too quickly, leaving the inside doughy.
- 4Seal the edges of the samosa very well to prevent the filling from spilling out into the oil during frying.
- 5For an extra flaky crust, use cold water to knead the dough.
Adapt it for your goals.
Healthier Option
For a lower-fat version, brush the shaped samosas with oil and bake in a preheated oven at 200°C (400°F) for 20-25 minutes, or until golden and crisp. You can also use an air fryer.
Vegetarian FillingVegetarian Filling
Replace the minced chicken with 2 cups of crumbled paneer, mashed potatoes with peas, or a mixture of finely chopped vegetables like carrots, beans, and corn.
Different DoughDifferent Dough
Substitute half of the all-purpose flour with whole wheat flour (atta) for a nuttier flavor and added fiber.
Why this is on our healthy list.
Source of Protein
Chicken is an excellent source of lean protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
Energy Boosting
The carbohydrates from the flour-based pastry provide a quick and substantial source of energy, making it a very filling snack.
Rich in Aromatic Spices
The recipe uses spices like turmeric, cumin, and coriander, which are known for their antioxidant and anti-inflammatory properties, adding flavor and potential health perks.
Frequently asked questions
A medium-sized fried chicken samosa contains approximately 150-180 calories, though this can vary based on its size and the amount of oil absorbed during frying.
