Chicken Samosa (Crispy Street Style)

Why Make This Recipe

Chicken Samosa is a popular snack found on the streets of many countries. It’s a crispy delight that combines a rich, spiced chicken filling wrapped in a golden, flaky shell. Making your own samosas at home not only allows you to enjoy this delicious treat fresh but also gives you the freedom to customize the filling to suit your taste. Plus, they make for a great appetizer or snack for gatherings!

How to Make Chicken Samosa

Ingredients:

• 250 g chicken (boiled & shredded or minced)
• 1 tbsp oil
• 1 small onion (finely chopped)
• 1 tsp ginger garlic paste
• 1–2 green chilies (chopped)
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp garam masala
• 1/2 tsp cumin powder
• Salt to taste
• 2 tbsp coriander leaves (chopped)
• 2 tbsp water (for cooking)
• Samosa sheets
• 2 tbsp flour + water (for sealing)
• Oil for frying

Directions:

1. Heat oil in a pan and add onions. Sauté till soft.
2. Add ginger garlic paste and green chilies, cooking till fragrant.
3. Add chicken and all the spices. Mix well.
4. Cook for 4–5 minutes until the mixture is dry and flavorful.
5. Stir in coriander leaves and let the filling cool.
6. Take a samosa sheet, make a cone shape, fill it with the chicken mixture, and seal the edges with the flour-water mixture.
7. Fry the samosas on medium heat until they are golden and crispy.

How to Serve Chicken Samosa

Serve the Chicken Samosa hot with some mint chutney or tamarind sauce on the side. They make a fantastic starter for any meal or can be enjoyed as a snack anytime.

How to Store Chicken Samosa

If you have leftover samosas, let them cool completely first. Place them in an airtight container and store them in the refrigerator for up to 2 days. You can reheat them in an oven or air fryer to regain their crispiness.

Tips to Make Chicken Samosa

1. Ensure the filling is dry before sealing the samosas to prevent sogginess.
2. Use fresh samosa sheets for the best texture and taste.
3. Adjust spices according to your preference; add more chili if you like it spicy.

Variation

You can add vegetables like peas or potatoes to the chicken filling for added flavor and texture. Additionally, try using ground lamb or beef instead of chicken for a different twist.

FAQs

1. Can I bake Chicken Samosa instead of frying them?
   Yes, you can bake them for a healthier option. Brush with oil and bake at 200°C (400°F) until golden brown.

2. Can I freeze the samosas?
   Yes, you can freeze them before frying. Just make sure to lay them flat in a single layer on a baking sheet, then transfer to a freezer bag.

3. How long can I keep samosas in the fridge?
   They can be stored in the fridge for 2 days. For longer storage, it’s best to freeze them.

Chicken Samosa

Crispy Chicken Samosas filled with spiced chicken, perfect as an appetizer or snack.

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Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Servings: 4 samosas

Course: Appetizer, Snack

Cuisine: Indian

Calories: 150

Ingredients Method Notes

Ingredients

  

For the filling

• 250 g chicken (boiled & shredded or minced)
• 1 tbsp oil
• 1 small onion (finely chopped)
• 1 tsp ginger garlic paste
• 1–2 green chilies (chopped)
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp garam masala
• 1/2 tsp cumin powder
• to taste Salt
• 2 tbsp coriander leaves (chopped)
• 2 tbsp water (for cooking)

For assembling

• Samosa sheets
• 2 tbsp flour + water (for sealing)
• Oil for frying

Method

 

Preparing the filling

1. Heat oil in a pan and add onions. Sauté till soft.
2. Add ginger garlic paste and green chilies, cooking till fragrant.
3. Add chicken and all the spices. Mix well.
4. Cook for 4–5 minutes until the mixture is dry and flavorful.
5. Stir in coriander leaves and let the filling cool.

Assembling the samosas

1. Take a samosa sheet, make a cone shape, fill it with the chicken mixture, and seal the edges with the flour-water mixture.
2. Fry the samosas on medium heat until they are golden and crispy.

Notes

Ensure the filling is dry before sealing the samosas to prevent sogginess. Use fresh samosa sheets for the best texture and taste. Adjust spices according to your preference; add more chili if you like it spicy.