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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.