Chicken Samosas
Non Veg
  • Serving For

    icon 4 Persons
  • Preparation Time

    icon 60 Minutes
  • Cooking Time

    icon 40 Minutes
  • Ready In

    icon 100 Minutes
icon

Chicken Samosas

Ingredients

  • For wrappers:
  • 1 (100g) cup maida.
  • 1 ½ tbsp melted desi ghee/refined oil (15g).
  • Salt to taste.
  • Enough water to make a stiff dough.
  • For the filling:
  • 250g boneless chicken.
  • 1 tsp ginger grated or finely chopped.
  • 1 onion finely chopped.
  • 2 tsp garlic finely chopped.
  • 1-2 green chillies finely chopped.
  • ½ cup chopped mint leaves.
  • 2 dry red chillies broken into pieces.
  • Salt to taste
  • ½ tsp jeera.
  • ½ tsp crushed coriander.
  • ½ tsp amchur powder.
  • 1 tsp red chilli powder.
  • ½ tsp garam masala.
  • 2-3 tbsp coriander leaves

Direction

Step 1 - For wrappers Sieve maida and add salt and melted ghee or oil. Rub to mix. Add just enough water to collect the dough and make a stiff dough. Do not knead the dough too much. Keep it aside covered for 20-30 minutes.

Step 2 - For filling Boil chicken with some water and salt. Once cooked take it off and let it cool. Chop the chicken with a knife. Heat a little olive oil in a pan, add jeera. Let it turn brown. Add coriander seeds and dry red chillies. Sauté for 30 seconds. Add all the dry masalas in a bowl and add 1-2 tbsp water. Pour in pan. Add mint leaves and coriander leaves. Mix well. Add chopped chicken. Mix well. Remove from flame and let it cool.

Step 3 - Take marble size balls of the dough and roll into a thin chapatti. Cut into two halves. Apply water on the edges. Fold like a cone. Fill some chicken mixture. Close the top by applying some water. Keep it aside.

Step 4 - Pre-heat oxy fryer for 5 minutes. Arrange samosas in fry basket and close it properly. Keep the fryer at 160ᵒ C for 20 minutes and then at 180ᵒ C for 10-15 minutes to bring desired colour. Serve hot with green or tamarind chutney.

Tip #1KEEP IT FRESH

You can make the yogurt marinade and the sauce a day or two ahead, but don’t even think of taking any shortcuts with the fresh ginger and garlic for either—peel and chop them right before using. “Garlic really loses its joy once it’s been chopped or blitzed in the food processor”.

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