Chicken Samosa is a delicious triangular snack packed with your favorite filling. It is one of the most popular dishes served in almost every restaurant in India. It is served with variety of chutneys as well as in the spicy chaat where samosa is crushed before adding to the chaat.
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If you are a vegetarian, you can also replace the chicken with your favorite veggie filling. Enjoy this delicious dish.
Prep Time – 40 Minutes
Cook Time – 20 Minutes
Yield – 3
Difficulty Level – Easy
Recipe Ingredients
For dough:
- 2 cups white flour
- ½ cup water
- 2 tablespoons vegetable oil
- Salt as needed
- ½ teaspoon cumin seeds
- Black pepper as needed
For filling:
- 1 boneless chicken breast fillet (chopped)
- ½ medium onion (finely chopped)
- Salt as needed
- Black pepper as needed
- 1 teaspoon soy sauce
- 1 teaspoon lemon juice
- ½ teaspoon dried basil
- ½ teaspoon fennel seeds
- ½ teaspoon garlic paste
- ½ teaspoon ginger paste
- Oil for frying
Recipe Instructions
- For the dough; mix all of the ingredients except for the water and mix well with hands until crumbs are formed.
- Add water with continuous mixing and kneading until thick and smooth dough is formed. Add more water if needed.
- In the meanwhile, take about 2 cups of water in a sauce pan and add chicken. Cook for about 15 minutes until the chicken is cooked and can easily be shredded.
- Drain out water from the chicken and set aside for 5 minutes until cooled at room temperature.
- Heat about 1 tablespoon oil in a frying pan and add shredded chicken, sauté for 2 to 3 minutes then add garlic, ginger, salt, black pepper, dried basil, fennel seeds, soy sauce and lemon juice. Again sauté for few more seconds.
- Add onion and further cook for 3 to 4 minutes with constant stirring until the onion is translucent.
- After 30 minutes, again knead the dough for 1 more minute then make 2 inch balls.
- Flatten each ball with a roller pin but neither too thick, nor too thin.
- Cut at the center to make 2 equal semi circles.
- Brush little water at the straight edge of the semi-circle then fold the 2 opposite sides to make a cone.
- Fill the filling from the open edge of the samosa then seal this side with your fingertips. Press the samosa from all sides to ensure proper sealing without any cracks. The shape will look like a triangle but it will take a lot of practice to be perfectionist.
- Repeat the same procedure with the rest of the dough balls.
- Heat oil for deep frying and carefully place the samosas in hot oil. Fry for about 2 to 3 minutes or until all of the sides are equally cooked and golden brown.
- Take out on a kitchen paper towel to absorb extra oil.
- Serve hot with your favorite chutney or sauce.
