Chicken Samosa

These crispy Samosas filled with minced spicy chicken and vegetable are the ultimate delicious appetizer ever.

This time I use phyllo pastry which I usually buy from the Asian store. I find them more flexible and stretchier, which makes it easy to fold the samosa in comparison with the usual phyllo pastry that we find in the supermarkets.

I have another Samosa recipe with the phyllo pastry (which we find in supermarkets) where I explain how to fold and filled the Samosas without breaking.

Also, you can make homemade Samosa dough. You can find how to make it in my recipe “vegetable Samosa.”

Instructions:

Preparation of the filling

-Boil the chicken breasts with water and salt. Drain the water and let it cool. Then chopped them with a knife or shred them with a fork.

-Mix the cornstarch with a little water and set it aside.

-Heat the oil in a frying pan. Add chopped onions, vegetables, ginger-garlic paste, salt and all the spices. Mix everything very well and cook over medium heat.

-Add the shredded chicken breasts and sauté for a few minutes.

-Add fresh cilantro and the corn-starch mixture. Sauté everything for a few seconds and let the mixer cool before using.

Preparation of the samosa:

-Place a phyllo pastry and cut into 3 strips about 6-7cm wide.

-Mix the flour with a little bit of water to make a paste. This paste will serve to seal the pastry.

-Take a corner of a phyllo strip and fold it to form a cone (like the photo of the steps). With a spoon put the filling inside and push it in. Fold the rest of the strip until forming a triangle (see photo). When you reach the end of the strip, spread a little flour paste onto the edges and seal well. Set aside and cover it with a damp kitchen towel or plastic wrap. Continue with the remaining samosas.

-When you have all the samosas ready, fry them over medium-high heat until golden and crisp.

-Remove and allow them to drain the excess oil on a kitchen paper before serving.

-Serve them hot with Mint Chutney or Raita (yoghurt sauce).

Tips and Tricks:

• For the filling, I use corn-starch because it helps to bind the mixture that makes easier the filling process for the Samosas.

• Phyllo pastry dries very fast, so you have to make sure to cover them with a damp kitchen towel or plastic wrap while making the samosas.

Chicken Samosa

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Prep Time 35 minutes mins

Cook Time 20 minutes mins

Total Time 55 minutes mins

Cuisine India

Servings 4

Calories 245 kcal

Ingredients

  

For the filling:

• 250 gr. chicken breast
• 1 medium onion cut into small pieces
• Small diced vegetables (green bell pepper, red bell pepper, potato, cabbage etc.)
• 1 teaspoon cumin powder
• 1 teaspoon turmeric powder
• 1 ½ teaspoon garam masala
• 2 teaspoons chat masala
• 2 teaspoons ginger- garlic paste
• Salt to taste
• 3-4 sprigs of fresh cilantro finely chopped
• 2 teaspoons of cornstarch to bind the filling

For the samosas:

• Phyllo Pastry
• 3 tablespoons flour to make a paste
• Oil for frying

Instructions

 

Preparation of the filling:

• Boil the chicken breasts with water and salt. Drain the water and let it cool. Then chopped them with a knife or shred them with a fork.
• Mix the cornstarch with a little water and set it aside.
• Heat the oil in a frying pan. Add chopped onions, vegetables, ginger-garlic paste, salt and all the spices. Mix everything very well and cook over medium heat.
• Add the shredded chicken breasts and sauté for a few minutes.
• Add fresh cilantro and the corn-starch mixture. Sauté everything for a few seconds and let the mixer cool before using.

Preparation of the samosa:

• Place a phyllo pastry and cut into 3 strips about 6-7cm wide.
• Mix the flour with a little bit of water to make a paste. This paste will serve to seal the pastry.
• Take a corner of a phyllo strip and fold it to form a cone (like the photo of the steps). With a spoon put the filling inside and push it in. Fold the rest of the strip until forming a triangle (see photo). When you reach the end of the strip, spread a little flour paste onto the edges and seal well. Set aside and cover it with a damp kitchen towel or plastic wrap. Continue with the remaining samosas.
• When you have all the samosas ready, fry them over medium-high heat until golden and crisp.
• Remove and allow them to drain the excess oil on a kitchen paper before serving.
• Serve them hot with Mint chutney or Raita (yoghurt sauce).

Notes

Tips and tricks:

• For the filling, I use corn-starch because it helps to bind the mixture that makes easier the fIlling process for the samosas.
• Phyllo Pastry dries very fast, so you have to make sure to cover them with a damp kitchen towel or plastic wrap while making the samosas.