Chicken Samosas Recipe
Crispy chicken samosas with a flavorful, spiced filling of ground chicken and potato wrapped in homemade dough—perfect for snacks, parties, or festive evenings with your favorite chutney or dip.
Equipment
- Mixing bowls
- Rolling Pin
- Frying pan or wok
- Spatula or Wooden Spoon
- Knife and chopping board
- Slotted spoon or tongs
- Kitchen towel or paper towels
- Plate for draining fried samosas
Ingredients
FOR THE FILLING:
- 350 gm ground chicken
- 1 medium onion chopped
- 1 medium potato chopped
- ½ teaspoon salt or according to your taste
- ¼ teaspoon turmeric powder
- ½ teaspoon coriander powder
- 1 green chili deseeded and chopped
- ¼ teaspoon ginger powder
- ½ teaspoon garam masala powder
TO FRY THE SAMOSA:
- Enough oil to deep fry the samosas
FOR THE DOUGH:
- 1 cup all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon cumin seeds
- 2 tablespoon Ghee or melted butter
- ¼ cup warm water you may need less the dough should be a little firm.
Instructions
- In a pan, cook ground chicken, onions, chopped potato, green chili, and all spices until the mixture is dry and cooked through. Let it cool.
- In a bowl, mix flour, salt, cumin seeds, and ghee. Add warm water gradually to form a slightly firm dough. Rest it for 15 minutes.
- Divide the dough into small balls and roll each into an oval shape. Cut in half to form samosa wrappers.
- Shape each half into a cone and stuff it with the cooled chicken filling. Seal edges with water.
- Heat oil in a pan over medium heat.
- Gently slide the samosas into hot oil, a few at a time.
- Fry until golden and crispy, flipping once or twice for even browning.
- Drain on paper towels and serve hot with chutney or dip.
