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Chicken Samosas

Chicken Samosas

Chicken Samosas are delightful, crispy pastries filled with a savory mixture of spiced chicken and potatoes. Perfect as an appetizer or snack, these delicious treats are sure to impress your guests.
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Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Course Appetizer
Cuisine Indian
Servings 4 People
Calories 150 kcal

Equipment

  • 1 mixing bowl
  • 1 rolling pin
  • 1 frying pan or deep fryer
  • 1 cooking spoon
  • 1 chopping board
  • 1 slotted spoon
  • 1 paper towels

Ingredients
  

  • 1 lb ground chicken
  • 2 medium potatoes, boiled and mashed Approximately 300g.
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, grated
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala
  • 1 teaspoon chili powder
  • to taste salt
  • 2 tablespoons fresh cilantro, chopped
  • 1 tablespoon lemon juice
  • 1 package ready-made samosa pastry sheets Approximately 20 sheets.
  • oil for frying

Instructions
 

  • In a mixing bowl, combine the ground chicken, boiled and mashed potatoes, finely chopped onion, minced garlic, grated ginger, cumin powder, coriander powder, garam masala, chili powder, salt, chopped cilantro, and lemon juice. Mix well until all ingredients are evenly incorporated.
  • Take a samosa pastry sheet and lay it flat on a clean surface. Cut it into two halves to form two rectangles.
  • Take one rectangle and fold it into a cone shape, sealing the edge with a bit of water. Allow the bottom of the cone to be open for filling.
  • Fill the cone with a spoonful of the chicken filling, making sure not to overfill.
  • Seal the open end of the cone by pressing the edges together, ensuring there are no gaps. Use a little water if necessary to help seal it properly.
  • Repeat the process with the remaining pastry sheets and filling.
  • Heat oil in a frying pan or deep fryer over medium heat.
  • Once the oil is hot, carefully add a few samosas at a time to avoid overcrowding. Fry until they turn golden brown and crispy, about 5-7 minutes.
  • Use a slotted spoon to remove the samosas and drain them on paper towels.
  • Serve hot with mint chutney or tamarind sauce for dipping.

Notes

You can also bake the samosas instead of frying for a healthier option. Preheat the oven to 400°F (200°C), brush the samosas with oil, and bake for about 20-25 minutes or until golden brown.
Feel free to customize the filling by adding vegetables or using a different type of meat.
Leftover samosas can be stored in the refrigerator for up to 2 days; reheat in the oven to retain crispiness.