Chicken Samosa

5 from 4 votes

A crispy, golden chicken samosa filled with flavorful spiced stuffing is a perfect way to satisfy your hunger. With store-bought spring roll wrappers, you can actually make these in just 40 minutes.

Course Appetizer

Cuisine Indian, Pakistani

Keyword chicken, samosa

Prep Time 10

Cook Time 10

Folding time 20

Total Time 40

Servings samosa

Calories 132kcal

Author Mariam Sodawater

Ingredients

Cook Chicken

450 gram ground chicken
½ tablespoon ginger paste
½ tablespoon garlic paste
2 tablespoon lemon juice
1 tablespoon green chilli paste or adjust to taste
2 tablespoons oil or butter
½-1 teaspoon red chilli flakes
½ teaspoon black pepper
½ teaspoon garam masala
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon salt

Assemble

½ cup cilantro
2 cup finely chopped onion water squeezed and discarded
1 tablespoons chopped green chillies skip for less spicy
16 Samosa Patti
2 tablespoons wheat flour or all purpose flour
Oil to fry

Instructions

Melt butter in a pan and add ground chicken, ginger, garlic, chili, and all spices. Keep stirring and break lumps if any. Continue to cook until ground chicken is thoroughly cooked.
Increase the heat and allow excess water to evaporate. Stir continuously until the chicken becomes completely dry.
Turn off the heat and then add onion. Stir for a few seconds to cool keema a bit then add cilantro and mix well. The chicken filling is ready, set it aside to cool.
Prepare flour slurry by mixing water and flour until smooth. This will work as glue to stick samosa end.
Start by folding one corner of samosa patti inward and then folding in again while overlapping to make a triangular pocket.
Now add filling in the pocket and then smear glue on the edges.
Fold the ends to close the pocket. The video is helpful here.
Always add samosa to room temperature oil. Then let the oil heat up completely and fry on medium heat for 3-4 minutes until golden and crispy.
Serve hot chicken samosa with imli chutney or spicy green chutney.

Video

Notes

Ground Chicken: Switch ground chicken with boneless chicken cubes. Shred it after cooking. Similarly, you can use bone-in chicken and shred it later.
Samosa patti: Samosa patti is the same as a spring roll wrapper in texture but rectangular with a length of about 2.5 of the width of samosa patti. (1W x 2.5L) So if you get your hands on a square spring roll wrapper you might need to adjust by cutting it in half or one-third. You can easily find samosa patti or spring roll wrappers in Indian stores or Chinese stores or even online. If you have filo pastry in hand, you can use that too.
Cilantro: You can add green onion instead of cilantro.
Add paneer or cheese to the filling to make it cheesy.
Air fryer instructions: Spray or brush oil generously over samosa on all sides. Air fry for 6-8 minutes at 180c/360f until golden brown. Consider shaking half way and flipping sides for even cooking. If using frozen samosa allow extra time to thaw in air fryer.
Freezer instructions: These samosa are freezer friendly. Just defrost 30 minutes before frying and add samosa to cold oil and heat both oil and samosa together. This will allow samosa plenty of time to cook and make sure the interior is throughly heated.

Nutrition