How to Make Chicken Samosa

By Abey

BCJ

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Servings: 12

Ingredients

For the dough:

1 ½ cups all-purpose flour

½ tsp salt

2 tbsp vegetable oil ¾ cup plus 1 tbsp water

For the filling:

1 tbsp vegetable oil

1 medium onion finely chopped

1 tbsp grated ginger

1 tsp grated garlic

1 tsp salt divided

8 oz minced chicken

½ tsp ground cumin

½ tsp ground coriander

¼ tsp chili powder

1 tsp garam masala

¼ cup frozen green peas

2 green chillies chopped (optional)

1. Make The Samosa Dough

The samosa dough is a simple mixture of flour, oil and water, rested and then formed into balls. The balls are flattened then the oblong rounds are sliced down the middle to make half-moons. The halfmoon shapes are stuffed and sealed.

I clearly do not have the technique for beautiful samosa shaping but I’m sure it’s something you could find on YouTube if aesthetics are important to you.

(I left nigella seeds out of the dough recipe and swapped the whole wheat flour for white)

2. Make The Chicken Samosa Filling

The filling is a tasty mixture of sautéed onions, ginger, garlic and spices along with minced chicken. You will have to exercise 100% willpower to shovel it into the samosa dough and not directly into your mouth.

3. Fry The Samosas

WAIT! Don’t run away. Deep frying is not scary.

Just use a bigger vessel than you think you need, and ideally use a cooking thermometer. I use my dutch oven and fill the oil to 3″.

Don’t over-crowd the hot oil with food, as this can make the oil bubble up too hard, and also will reduce its temperature. Instead, work calmly in batches so that the samosas aren’t rubbing elbows, and everything will go swimmingly.

My Friend advised me to fry low and slow at 200ºF for 15 minutes, followed by a brief fry over higher heat. That’ll ensure that the pastry crust is crispy all the way through.

I personally fried mine at about 350º for a much shorter time (maybe 6 minutes?) and they were super crispy outside, but the dough was softer (but still cooked) inside.

It’s your call. Patience is not my strong suit.