Chicken Samosa Recipe
Two pieces. Deep-fried savory pastry stuffed with spiced shredded potatoes and peas.
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Ingredients
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Dough / Wrapper
Filling
Assembly & Frying
Method
Dough / Wrapper
- 1
Make dough
In a bowl combine 0.75 cups all-purpose flour, 0.25 tsp salt and 0.25 tsp ajwain. Add 1.5 tbs vegetable oil and rub with fingertips until mixture resembles coarse breadcrumbs. Sprinkle warm water (about 3 tbs) gradually and bring the dough together into a firm, smooth ball. Knead for 2–3 minutes; do not over-hydrate — dough should be firm but pliable.
- 2
Rest dough
Cover the dough with a damp cloth or plastic wrap and let it rest for 20–30 minutes. Resting relaxes the gluten so you can roll thin wrappers.
Filling
- 3
Cook and shred chicken
Place 150 g boneless chicken in a small saucepan and cover with water. Add a pinch of salt, bring to a simmer, and poach 10–12 minutes until cooked through. Remove, let cool slightly, then shred finely with two forks. Reserve any light cooking liquid for moisture if needed.
- 4
Prepare potato
If not already done, boil a medium potato until fork-tender (10–12 minutes), peel and grate or finely mash so it can combine easily with the chicken.
- 5
Saute aromatics
Heat 1 tbs vegetable oil in a skillet over medium heat. Add 0.25 tsp cumin seeds and let them sizzle 10–15 seconds. Add 0.25 cup finely chopped onion and 1 finely chopped green chili; sauté until the onion is soft and translucent (2–3 minutes). Add 0.5 tsp ginger-garlic paste and sauté 30 seconds until fragrant.
- 6
Spice and combine
Stir in 0.25 tsp turmeric, 0.5 tsp coriander powder, 0.5 tsp garam masala, 0.25 tsp red chili powder and 0.5 tsp amchur (or 0.5 tsp lemon juice). Cook spices 20–30 seconds. Add shredded chicken, grated potato and 0.25 cup thawed peas. Mix thoroughly and cook 2–3 minutes so flavors meld. Adjust seasoning with 0.5 tsp salt. If mixture seems dry, add a teaspoon of the reserved cooking liquid. Finish with 1 tbs chopped cilantro. Remove filling to a bowl and let cool completely (15–20 minutes). Cooling prevents tearing the dough while filling.
Assembly & Frying
- 7
Portion dough
Divide rested dough into two equal pieces (one piece per samosa). Keep portions covered to prevent drying.
- 8
Roll and form cones
On a lightly floured surface, roll one portion into an approx. 4–5 inch (10–12 cm) circle. Using a sharp knife or cutter, cut the circle in half to get two semi-circles. Take one semi-circle, brush the straight edge with beaten egg (or water). Fold the straight edge over to form a cone, overlapping slightly, and press to seal. The cone should have an open top for filling.
- 9
Fill and seal samosas
Spoon 2–3 tablespoons of the cooled chicken-potato filling into the cone (do not overfill). Brush the open edges with beaten egg (or water) and fold the remaining open edge over to create a triangle shape; press firmly to seal all edges. Ensure no gaps remain. Repeat for the second samosa. If edges are humid or sticky, dust lightly with flour and reseal.
- 10
Rest before frying
Place formed samosas on a tray and refrigerate for 10 minutes — this helps set the seal and reduces oil absorption during frying.
- 11
Deep-fry
Heat 1.25 cups vegetable oil in a deep pan to medium-high heat (target ~170–180°C / 340–360°F). To test, drop a small piece of dough — it should sizzle and rise steadily. Gently slide 1–2 samosas into the oil (do not overcrowd). Fry, turning occasionally, until evenly golden brown on all sides (about 3–5 minutes). Maintain moderate heat so the outside crisps without burning and the filling heats through.
- 12
Drain and serve
Remove samosas with a slotted spoon and drain on paper towels. Let rest 1–2 minutes (they will be very hot inside). Serve warm as an appetizer with chutney or ketchup.
