Chicken Samosas are a beloved snack, famous for their crispy exterior and flavorful filling. Perfect as an appetizer or a tea-time snack, these samosas are packed with a spiced chicken mixture, offering a delightful crunch with every bite.
Ingredients
For the Dough:
- 2 cups all-purpose flour
- 1/4 cup vegetable oil
- 1/2 teaspoon salt
- 1/2 cup water (as needed)
For the Filling:
- 1 lb ground chicken
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1-inch ginger, grated
- 2 green chilies, finely chopped
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- Salt to taste
- 2 tablespoons vegetable oil
- 1/4 cup fresh cilantro, chopped
- 1/2 cup peas (optional)
For Assembling and Frying:
- Oil for deep frying
- Water (for sealing the edges)
Steps
1. Preparing the Dough
- In a large bowl, combine all-purpose flour and salt.
- Add vegetable oil and mix until the flour resembles coarse crumbs.
- Gradually add water, a little at a time, and knead until you have a firm, smooth dough.
- Cover the dough with a damp cloth and let it rest for 30 minutes.
2. Making the Filling
- Heat vegetable oil in a large skillet over medium heat.
- Add cumin seeds and let them sizzle for a few seconds.
- Add chopped onions, garlic, and ginger; sauté until onions turn golden brown.
- Add ground chicken, breaking it up with a spoon, and cook until no longer pink.
- Mix in coriander powder, garam masala, turmeric powder, red chili powder, and salt. If using peas, add them now.
- Cook for an additional 5-7 minutes until chicken is cooked through and mixture is dry.
- Stir in chopped cilantro and green chilies. Remove from heat and let the filling cool completely.
3. Assembling the Samosas
- Divide the dough into small balls, about the size of a golf ball.
- Roll each ball into a thin oval shape, about 6 inches long.
- Cut the oval in half to form two semi-circles.
- Take one semi-circle and fold it into a cone shape, sealing the edge with water.
- Fill the cone with chicken mixture, making sure not to overfill.
- Seal the top edge with water, pinching it closed to ensure no gaps. Repeat with remaining dough and filling.
4. Frying the Samosas
- Heat oil in a deep frying pan over medium heat.
- To check if oil is ready, drop a small piece of dough into the oil; if it sizzles and rises, the oil is hot enough.
- Carefully add samosas to the oil, a few at a time, avoiding overcrowding.
- Fry until golden brown and crispy, turning occasionally for even cooking.
- Remove with a slotted spoon and drain on paper towels. Serve hot with chutney or sauce of your choice.
Tips for Variation
- Vegetarian Samosas: Substitute the chicken with a mixture of boiled potatoes, peas, and carrots for a delicious vegetarian version.
- Cheese Samosas: Add grated cheese to the filling for a cheesy twist.
- Spicy Samosas: Increase the number of green chilies or add some crushed red pepper flakes to the filling for extra heat.
- Baked Samosas: For a healthier option, brush the assembled samosas with oil and bake in a preheated oven at 375°F (190°C) for 25-30 minutes or until golden brown.
- Mini Samosas: Make smaller samosas for bite-sized snacks that are perfect for parties.
Macros (per samosa)
- Calories: 150
- Protein: 7g
- Carbohydrates: 18g
- Fat: 6g
- Fiber: 1g
FAQs
Q1: Can I freeze samosas before frying them?
A1: Yes, you can freeze assembled, uncooked samosas in a single layer on a baking sheet. Once frozen, transfer them to a freezer bag. Fry directly from frozen, adding a few extra minutes to the frying time.
Q2: What can I serve with chicken samosas?
A2: Chicken samosas pair well with mint chutney, tamarind sauce, or yogurt dip. They can also be served with a fresh salad or as part of a larger spread of Indian appetizers.
Q3: How can I make the samosas crispier?
A3: To ensure extra crispy samosas, fry them on medium heat initially, then increase the heat to high for the last few minutes of frying. This will help create a crispier crust.
Q4: Can I use store-bought wrappers for samosas?
A4: Yes, you can use store-bought spring roll or egg roll wrappers as a convenient alternative to making dough from scratch. Just be sure to seal the edges well with water or a flour paste.
Chicken Samosa: A Flavorful Bite of Delight
Ingredients
For the Dough:
- 2 cups all-purpose flour
- ¼ cup vegetable oil
- ½ teaspoon salt
- ½ cup water as needed
For the Filling:
- 1 lb ground chicken
- 1 large onion finely chopped
- 2 cloves garlic minced
- 1- inch ginger grated
- 2 green chilies finely chopped
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- ½ teaspoon turmeric powder
- ½ teaspoon red chili powder
- Salt to taste
- 2 tablespoons vegetable oil
- ¼ cup fresh cilantro chopped
- ½ cup peas optional
For Assembling and Frying:
- Oil for deep frying
- Water for sealing the edges
Instructions
Preparing the Dough
- In a large bowl, combine all-purpose flour and salt.
- Add vegetable oil and mix until the flour resembles coarse crumbs.
- Gradually add water, a little at a time, and knead until you have a firm, smooth dough.
- Cover the dough with a damp cloth and let it rest for 30 minutes.
Making the Filling
- Heat vegetable oil in a large skillet over medium heat.
- Add cumin seeds and let them sizzle for a few seconds.
- Add chopped onions, garlic, and ginger; sauté until onions turn golden brown.
- Add ground chicken, breaking it up with a spoon, and cook until no longer pink.
- Mix in coriander powder, garam masala, turmeric powder, red chili powder, and salt. If using peas, add them now.
- Cook for an additional 5-7 minutes until chicken is cooked through and mixture is dry.
- Stir in chopped cilantro and green chilies. Remove from heat and let the filling cool completely.
Assembling the Samosas
- Divide the dough into small balls, about the size of a golf ball.
- Roll each ball into a thin oval shape, about 6 inches long.
- Cut the oval in half to form two semi-circles.
- Take one semi-circle and fold it into a cone shape, sealing the edge with water.
- Fill the cone with chicken mixture, making sure not to overfill.
- Seal the top edge with water, pinching it closed to ensure no gaps. Repeat with remaining dough and filling.
Frying the Samosas
- Heat oil in a deep frying pan over medium heat.
- To check if oil is ready, drop a small piece of dough into the oil; if it sizzles and rises, the oil is hot enough.
- Carefully add samosas to the oil, a few at a time, avoiding overcrowding.
- Fry until golden brown and crispy, turning occasionally for even cooking.
- Remove with a slotted spoon and drain on paper towels. Serve hot with chutney or sauce of your choice.