Chicken Samosa

deep fried crispy samosas stacked on a tray

Chicken Samosa - Let's talk about Samosas; these little but tasty pastry can either be fried or baked and it can serve as an appetizer, entree or snacks.

Course Appetizer

Cuisine African, Indian

Keyword chicken samosa, homemade, samosa

Prep Time 20

Cook Time 20

Total Time 40

Servings Pieces

Calories 152.5kcal

Author Lola Osinkolu

Ingredients

For the dough;

2 cups all-purpose flour
4 tablespoons oil
6-8 tablespoons water or as needed
½ teaspoon salt

For the Filling

1 tablespoon oil
1 small onion finely diced
2 cloves garlic inced
1 pound ground chicken
2 medium potatoes peeled and diced
½ cup green peas
½ teaspoon freshly grated ginger
½ teaspoon paprika
½ teaspoon thyme
½ teaspoon curry powder
salt to taste or add to taste
½ teaspoon black pepper or add to taste
1 scotch bonnet minced or any chilies to taste
Parsley or coriander
oil enough for deep frying

US Customary - Metric

Instructions

Making the dough:

Combine the flour, salt, and oil in a large bowl, and use your fingers to rub the oil into the flour until you get a crumbly texture.
Add in the water, about a tablespoon at a time, and mix until a smooth and firm dough is formed. Then knead for about 7 to 10 minutes or till it's smooth and elastic. Cover it up with plastic wrap and allow it to rest for about 30 minutes.

Making the filling:

In a large skillet, heat the oil over medium-high heat. Add the onion and cook until the onion is translucent,, about 3 minutes.
Add the minced garlic and cook until fragrant, about 30 seconds
Add the ground chicken and cook, breaking it up with a wooden spoon, until it is browned. Add the diced potatoes, green peas, grated ginger, paprika, thyme, curry powder, salt, black pepper, and scotch bonnet. Stir and leave to cook until the potatoes are tender and the meat is cooked through, about 10 minutes. ( Add some water if needed)
Remove the skillet from the heat and let the chicken cool.

Assembling the samosas:

Divide the dough into 8 equal portions then roll each portion into a ball and flatten it into a disc.
Cut each disc in half to make two semi-circles. Take one semi-circle and fold it into a cone shape, sealing the edges with water.
Fill the cone with 1-2 tablespoons of the filling.
Seal the open end of the cone by applying water to the edges and pressing them together.
Repeat the process with the remaining dough and filling.

Deep frying the samosas:

Heat enough oil in a deep frying pan on medium-high heat.
Once the oil is hot, (about 350F) add a few samosas at a time and fry until golden brown on both sides.
Remove the samosas from the oil and drain on paper towels.
Serve with African hot sauce or any other dipping sauce of your choice.

Bake the samosas

Preheat the oven to 375°F
Place the samosas on a greased baking sheet bake them in the oven for 20-25 minutes, or until they are golden brown and crispy flipping them halfway through.

Nutrition