chicken samosa recipe (iftar snack recipe)

The chicken samosa recipe is a snack recipe made by stuffing chicken filling in a cone-shaped samosa. This recipe is made by showing a simple way of making the samosa recipe. The stuffing done is using minced chicken or chicken keema that is cooked separately to stuff inside the samosa. The stuffed samosas are then deep fried.

If you are looking forward to make the samosa using spring rolls wrapper then do out my spring roll wrappers recipe , chicken spring rolls .

Jump to:

• What is a samosa?
• Step by step procedure
• Recipe

What is a samosa?

Samosa in Indian terminology and any stuffing made and stuffed inside a pastry or a sheet can be called a samosa which is basically deep-fried.

Samosa is usually a stuffed cone-shaped deep-fried snack and it consists mainly of various fillings such as onion and I have already posted a recipe on onion samosa, then we have punjabi samosa, which is an aloo based samosa.

Today, in this post I would like to share a special snack recipe that is commonly eaten as an iftar snack during the month of Ramadan as well as it can be had as an evening snack recipe that tastes amazing during winters and monsoon time.

How hard is it to make a samosa?

Samosa here is a deep-fried snack but can be baked too... Chicken samosa here is fried in oil and is made by using maida dough and chicken filling.

There are quite a few steps in making the samosa recipe. The steps are many but if followed well can give an amazing outcome.

The main and important part in making the chicken samosa is the making of the shape and this post has a video that eases the method of making the samosa.

The maida dough is made into round chapatis and then the stuffing is filled, given a cone shape and fried in oil.

Steps involved in making this samosa

Below are few simple steps that can guide you to making this special evening snack.

• The first is to make a maida dough and rest it for a while keeping it covered.
• The second is to make the chicken filling or the chicken stuffing.
• The third is to take a small lemon size portion of the dough and making a poori size chapati that is we need to roll the dough into a small circle shape which is of a poori size.
• Roast the small pooris for 20 seconds on both sides and doing so makes our samosa pastry long-lasting if stored airtight.
• The next step is to give a cone shape to the chapati which is clearly shown in the video on how to give a cone shape and it is pretty easy.
• Do check out the video below for the folding technique and stuff the filling of the chicken and seal the samosa with maida paste(maida and some water mixed).
• Deep frying the samosa.
• These steps are simple to follow and one needs to watch the video to get the exact understanding of making it.

How to store?

• This method of my recipe shows the patties are slightly roasted.
• Doing so takes away the moisture and helps in storing the patties airtight in the freezer for up to 3 weeks.
• The patties can be used anytime once stored.
• The stuffing should be freshly made, filled, sealed and fried.
• This technique is mainly helpful during the month of Ramadan.
• The patties which are directly stuffed without roasting them for few seconds cannot be stored and have to be used instantly.

Below are the recipe details in making the chicken samosa which can be used instantly or can be frozen and stored airtight for 2-3 weeks and be used when required.

Here I have used homemade spices such as jeera powder, coriander powder and ginger garlic paste which have been made homemade.

Step by step procedure

Step 1(Making the chicken stuffing)

• Firstly, take a pan, add oil and heat it. Also, add the cumin seeds and allow them to splutter add then add chopped green chillies, chopped onions and saute for 2 minutes.

• Add the ginger-garlic paste and saute to get rid of the raw smell.

• Add the minced chicken, mix and roast until color of the chicken changes.

• Add dry spices such as salt as per taste, red chilli powder, turmeric powder, coriander powder, cumin powder, mix everything well and cook for few minutes.

• Add garam masala powder, chopped coriander leaves, mix well and cook until the chicken is done while stirring in between.

• Switch off the flame when the chicken gets cooked. Add lemon extract all over the chicken and give a mix.

• Rest the filling aside for later use.

Step 2 (Making the dough for chicken samosa)

• Take a mixing bowl. Add the maida flour and add salt as per taste. Also, Add hot oil or warm oil into the flour and crumble the mixture well.

• Add water gradually and knead the dough into a soft pliable dough.

• Knead into a soft dough.

• Cover the dough and rest it for 20 minutes.

Step 3(Rolling dough and roasting)

• Take the dough and divide the dough into small equal portions of lemon size.

• Take each dough portion, coat it with flour before rolling. Roll the dough portion into a small circular shape of poori size sheet.

• Roll all the portions into small chapati size sheets and keep them aside.
• Heat a tawa/griddle, add the round sheets on the tawa. Roast each side for 20 seconds and not more than that.

Step 4 (Stuffing and folding)

• Take each roasted pastry, apply maida paste all around the corners of the round sheet.
• Add the stuffing and give a cone shape as shown in the picture or follow the video till the end and seal the cone properly with maida paste.
• Make the samosa shapes of the remaining sheets.

Step 5(Deep frying)

• Add oil in a wok for deep frying and heat it. Carefully, add the chicken samosas into the oil. Deep fry them on low to medium flame until they turn a golden colour.

• Do not fry on high flame. Take them out once they are done.

• Spread them on tissue paper to remove excess oil.
• Serve hot with chutney or ketchup.

Recipe