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”

 

Ingredients

For the filling:

  1. 250 gr. chicken breast
  2. 1 medium onion cut into small pieces
  3. Small diced vegetables (green bell pepper, red bell pepper, potato, cabbage etc.)
  4. 1 teaspoon cumin powder
  5. 1 teaspoon turmeric powder
  6. 1 ½ teaspoon garam masala
  7. 2 teaspoons chat masala
  8. 2 teaspoons ginger- garlic paste
  9. Salt to taste
  10. 3-4 sprigs of fresh cilantro finely chopped
  11. 2 teaspoons of corn-starch to bind the filling

For the Samosas:

  1. Phyllo Pastry
  2. 3 tablespoons flour to make a paste
  3. 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 corn-starch with a little water and set 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 Tomato Chutney or Raita (yoghurt sauce).

 

 

Chicken Samosa

Chicken Samosa

Prep Time 35 mins
Cook Time 20 mins
Total Time 55 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 corn-starch 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 corn-starch with a little water and set 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 tomato 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.

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