Chicken Samosa

 Crispy Chicken Samosa Recipe – A Perfect Snack for Ramadan

Samosas are a must-have snack during Ramadan, and while the classic potato samosas are always a hit, chicken samosas add a delicious twist! These crispy, golden pockets filled with spiced minced chicken make for a perfect iftar treat. Let's dive into the step-by-step recipe to make homemade chicken samosas from scratch.

Ingredients

For the Dough:

• 2 cups all-purpose flour

• 3 tbsp oil or ghee

• ½ tsp salt

• ½ cup water (adjust as needed)

For the Chicken Filling:

• 250g minced chicken

• 1 small onion (finely chopped)

• 2 green chilies (finely chopped)

• 1 tsp ginger-garlic paste

• 1 tsp cumin powder

• 1 tsp coriander powder

• ½ tsp garam masala

• ½ tsp turmeric powder

• ½ tsp red chili powder

• ½ tsp salt (or to taste)

• 1 tbsp lemon juice

• 1 tbsp chopped coriander leaves

• 1 tbsp oil

For Frying:

• Oil for deep frying

Instructions

Step 1: Prepare the Dough

1. In a mixing bowl, add all-purpose flour, salt, and oil.

2. Mix with fingers until the mixture resembles breadcrumbs.

3. Slowly add water and knead into a firm dough.

4. Cover and let it rest for 30 minutes.

Step 2: Cook the Chicken Filling

1. Heat 1 tbsp oil in a pan over medium heat.

2. Add chopped onions and sauté until golden.

3. Stir in ginger-garlic paste and green chilies, cooking for another minute.

4. Add minced chicken and cook until it turns white.

5. Sprinkle cumin powder, coriander powder, turmeric, red chili powder, garam masala, and salt.

6. Stir well and cook for 5-7 minutes until the chicken is fully cooked and dry.

7. Add lemon juice and chopped coriander leaves. Mix well and let the filling cool.

Step 3: Shape and Fill the Samosas

1. Divide the dough into equal portions and roll each into a ball.

2. Roll out each ball into a thin oval shape and cut it in half.

3. Take one semi-circle, apply water on the edges, and fold into a cone.

4. Fill the cone with the chicken mixture and seal the edges firmly.

Step 4: Fry the Samosas

1. Heat oil in a deep pan over medium heat.

2. Fry the samosas in batches until golden brown and crispy.

3. Drain excess oil on paper towels.

Tips

• Serve hot with mint chutney or ketchup or even dahi.

• Pair with a cup of masala chai for a perfect evening snack.

• Make-Ahead: Prepare and freeze samosas in an airtight container before frying.

• To Fry from Frozen: Fry directly without thawing, just add a couple of extra minutes to the frying time.