Go Back
+ servings
chicken samosa recipe
Print Recipe
0 from 0 votes

Chicken samosa

A cone shaped samosa made using chicken filling.
Prep Time30 mins
Cook Time1 hr 10 mins
Course: Indian Snacks
Cuisine: Hyderabadi
Servings: 5
Calories: 200kcal
Author: yummy indian kitchen

Ingredients

Maida dough:

  • 1.5 cup maida/ all purpose flour
  • 1/4 tsp salt/ to taste
  • 3 tsp oil (heat it for few minutes)
  • 0.5 cup water

Chicken stuffing:

  • 3 tbsp edible oil
  • tsp cumin seeds/ jeera
  • 1/2 tsp finely chopped green chillies
  • 2 tbsp finely chopped onions
  • 1/2 tsp ginger garlic paste
  • 250 gms minced chicken/ ground chicken/ chicken keema (washed well)
  • salt to taste
  • 1/2 tsp red chilli powder
  • 1/4 tsp turmeric powder/ haldi powder
  • 1/4 tsp coriander powder/ dhaniya powder
  • 1/4 tsp cumin powder/ jeera powder
  • 1/4 tsp garam masala powder
  • 2 tbsp freshly chopped coriander leaves
  • 1 tbsp lemon extracted juice

Other ingredients:

  • 3 tbsp maida flour paste for sealing the samosa
  • oil for deep frying

Instructions

Step 1(Making the chicken stuffing):

  • Firstly, take a pan, into it add oil and heat it.
  • Add the cumin seeds and allow them to splutter.
  • Add the 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.
  • 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.
  • Cover the dough and rest it for 20 minutes.

Step 3(Rolling dough and roasting):

  • Take the dough and divide the dough into small 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 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 golden color.
  • Do not fry on high flame.
  • Take them out once they are done.
  • Spread them on a tissue paper to remove excess oil.
  • Serve hot with chutney or ketchup.

Video

Notes

  • The samosa sheets if roasted can be frezzed and stored airtight for 2-3 weeks and used when needed.
  • The sheets if not roasted should be used directly and cannot be stored without roasting them.
  • The stuffing if made fresh and stuffed into the patties tastes best when deep fried.

Nutrition

Calories: 200kcal | Fat: 3g | Saturated Fat: 1g | Sodium: 1mg
Like and Follow on Facebook:Like or Follow us on our facebook page @YummyIndianKitchen to receive all the latest posts and videos from this blog....
SUBSCRIBE TO OUR YOUTUBE CHANNELTo watch our recipe videos do SUBSCRIBE! and do not forget to press the bell icon to receive every update!!!
Tried this recipe?Mention @yummyindiankitchen or tag #yummyindiankitchen!