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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
Prepare the Samosa Dough
Cook the Chicken Filling
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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.
This north_indian recipe takes 60 minutes to prepare and yields 4 servings. At 551.36 calories per serving with 16.64g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
Shape the Samosas
Fry the Samosas
Serve
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.
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.
Substitute half of the all-purpose flour with whole wheat flour (atta) for a nuttier flavor and added fiber.
Chicken is an excellent source of lean protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
The carbohydrates from the flour-based pastry provide a quick and substantial source of energy, making it a very filling snack.
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.
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.
As a deep-fried food, chicken samosa is high in calories and fat, so it's best enjoyed in moderation as a treat. The chicken filling provides a good amount of protein. For a healthier alternative, you can bake or air-fry them.
Yes. You can prepare and shape the samosas, then arrange them on a tray without touching. Cover and refrigerate for up to 24 hours, or freeze them until solid and then transfer to a freezer-safe bag. You can fry them directly from frozen, just add 3-4 minutes to the frying time.
Bubbles on the samosa crust are typically caused by two things: the dough being too soft or the frying oil being too hot. Ensure your dough is kneaded stiffly and you fry the samosas on a consistent low to medium-low heat.
The secret to a perfect samosa lies in a stiff dough with the right amount of fat (ghee or oil) and frying at the correct low temperature. Slow frying allows the pastry to cook through evenly and become crisp without soaking up excess oil.