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Irresistibly Crispy Chicken Samosas

These delightful pockets are perfect for any occasion, bursting with flavor and crunch, making them an absolute crowd-pleaser.
Print Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: Indian
Calories: 220
Ingredients Method Notes

Ingredients
  

For the Filling
  • 1 pound ground chicken
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon turmeric
  • ½ teaspoon garam masala for a good spice kick
  • to taste Salt and pepper
  • 1 tablespoon fresh cilantro, chopped
  • 1 tablespoon lemon juice
For the Dough
  • 2 cups all-purpose flour
  • ¼ teaspoon salt
  • 4 tablespoons ghee or oil or melted butter if preferred
  • ½ cup Water, as needed approximately
For Frying
  • as needed Oil for frying vegetable or canola oil works great

Method
 

Filling Preparation
  1. In a skillet over medium heat, add a splash of oil and sauté the onions until they turn golden brown.
  2. Add the minced garlic and ginger, cooking until aromatic.
  3. Toss in the ground chicken and all the spices, including cumin, coriander, turmeric, and garam masala.
  4. Cook until the chicken is fully cooked and crumbled, about 7-10 minutes.
  5. Add salt, pepper, cilantro, and lemon juice, then mix well.
  6. Set aside to cool.
Dough Preparation
  1. In a mixing bowl, combine the flour and salt.
  2. Cut in the ghee (or oil) until a crumbly texture forms.
  3. Gradually add water and knead until you have a smooth dough.
  4. Cover with a damp cloth and let it rest for about 30 minutes.
Rolling and Stuffing
  1. Divide the dough into small balls (about the size of a golf ball).
  2. Roll each ball into a circle, about 6 inches in diameter.
  3. Cut each circle in half to form two semi-circles.
  4. Take one semi-circle and form a cone shape by bringing the straight edges together and sealing with a bit of water.
  5. Fill the cone with the chicken mixture and seal the open edge, making sure no filling escapes.
Frying
  1. Heat oil in a deep frying pan over medium heat.
  2. Once hot, carefully place the samosas in the oil.
  3. Fry until they’re golden brown and crispy, about 5-7 minutes.
  4. Drain on paper towels, and repeat until all samosas are fried to perfection.

Notes

Let the chicken filling cool before stuffing the samosas to prevent the dough from tearing. Ensure that the edges are sealed tightly with water. Monitor oil temperature for best frying results.