Impress your family by making this easy chicken samosa! While the dough is resting, you can make the filling and finish preparing chicken samosa in 40 minutes or less. I have made a video showing you exactly how to fill and wrap the samosa so that you can make a delicious and crunchy samosa every time.
I won’t be exaggerating if I said that samosa is my number one Indian snack. The samosa dough alone is full of flavor, and no matter what you fill the samosas with the outcome is always an amazing snack. Today, I am sharing another samosa recipe that you will for sure, like.
Homemade chicken samosa is far much better tasting than the store-bought samosas. In my opinion, some samosas sold in the stores or even served in restaurants, are full of overcooked spices, and the pastry is either tasteless or soggy, which can make anyone refrain from trying this appetizing snack again. Although this chicken samosa recipe is easy to make, it does not mean that the flavor is compromised. I’ve not used fresh ginger or garlic; I did use ginger powder and other spices in powder form since I’m not fond of the crunchy texture of spices in the samosas. When the samosa filling is perfectly seasoned with warm earthy spices and wrapped in a delicious pastry that’s flaky and perfectly fried to a beautiful golden color, it becomes an irresistible and addictive snack.
I have created a video showing you how to make the filling of the chicken samosa and how to wrap the samosas in easy steps. Follow this recipe, and you will enjoy making samosas every time.
Can I make the samosa dough a day ahead?
To save time, you can make the samosa dough and then wrap it in a plastic wrap and refrigerate it until the next day. Make sure that the dough comes to room temperature before rolling it out.
What type of oil should I use for frying the samosas?
You can use any cooking oil to fry the samosa, but make sure it doesn’t have a strong flavor like olive oil and coconut oil.
Can I use whole wheat flour and get the same result?
The best flour to use for making samosa is the all-purpose flour. If you must add whole wheat flour, then make sure that the amount you use is less than half the amount of all-purpose flour.
All-purpose flour or Maida helps the samosa pastry to get that flaky texture and has more flavor when fried.
How to convert chicken samosa into a vegan recipe?
It is easy to convert this recipe into a vegan or vegetarian version. Instead of ghee or butter use oil, and instead of chicken, use your favorite vegetables, like potato, carrot, or a mix of vegetables.
How to bake chicken samosa?
Although I prefer fried samosa, you can bake it too. Make the filling as per the recipe below and then follow the steps on my baked aloo samosa post for baking the samosas.
How to serve the samosa?
You can serve the samosa with ketchup, I feel that the sweetness in the ketchup is a great match with the flavor of samosa, but you can go desi style (local Indian style) and serve the samosa with chutney or tamarind sauce.
Easy Chicken Samosa Recipe
FOR THE FILLING
- 350 gm ground chicken
- 1 medium onion chopped
- 1 medium potato chopped
- 1/2 teaspoon salt or according to your taste
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon coriander powder
- 1 green chili deseeded and chopped
- ¼ teaspoon ginger powder
- 1/2 teaspoon garam masala powder
TO FRY THE SAMOSA
- Enough oil to deep fry the samosas
FOR THE DOUGH
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon cumin seeds
- 2 tablespoon Ghee or melted butter
- 1/4 cup warm water you may need less the dough should be a little firm.
MAKING THE FILLING
- In a pan, add the ghee and when hot add the onion and sauté until translucent.
- Now add the potatoes and sauté for two minutes. Add the ground chicken and cook for three minutes on medium high heat.
- Add the spices and stir for one minute.
- Reduce the heat and cook until the chicken is cooked, and the potatoes are soft.
- Note: You can add half a cup of boiling water to the filling if it is getting too dry and is not thoroughly cooked yet.
MAKING THE DOUGH
- In a bowl, add all the ingredients (except water) and mix well.
- Gradually add the water and knead until you get a smooth and not sticky dough. The dough should have a little firmness to it.
- Cover the dough and let it rest for 15 to 20 minutes.
PREPARING THE SAMOSA
- Make 4 equal balls from the dough. Take one ball and roll with the rolling pin into a medium thickness circle around 6 inches. (You won’t need flour to roll this dough).
- Use a knife to cut the circle in half.
- Take one-half and fold into a cone — seal along the fold.
- Place this cone between your thumb and index finger. Fill the cone with the filling, might take two tablespoons or little less.
- Wet the edges of the dough with water and pinch to seal (I sealed the dough without adding water, and it didn’t open while frying but make sure to pinch firmly. Now you should have a triangle shaped samosa. Repeat this step with the rest of the dough and filling.
- Cover the samosa with a cloth and keep it aside for 20 minutes in a cool place. This step helps the samosa to have fewer bubbles on the pastry when frying, but you can skip it and immediately fry the samosa.
- In a medium pan, heat the frying oil. Add the samosas but do not crowd the pan. Fry on medium heat until the samosa is golden brown. The frying time may take from 7 to 8 minutes, depending on the size of the samosa.
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