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Chicken samosas offer the perfect combination of crispy pastry and flavourful filling that makes them irresistible. Home preparation allows complete control over ingredients and spice levels, ensuring each bite meets personal preferences.
The satisfaction of creating these triangular treats from scratch cannot be overstated. Fresh, warm samosas straight from your kitchen deliver superior taste and texture compared to store-bought alternatives. These versatile snacks work equally well for parties, casual snacking, or as meal accompaniments.
The dough preparation begins by combining flour, salt, and oil in a small bowl until the mixture resembles breadcrumbs. Water is gradually stirred in until a smooth consistency forms.
The mixture is then turned onto a lightly floured surface and kneaded for 6 to 8 minutes until it becomes smooth and elastic. The dough must be covered and allowed to rest for 30 minutes, which helps develop the proper texture for rolling.
While the dough rests, the filling preparation begins. Oil is heated in a large skillet over medium heat before adding onion and potato pieces. These vegetables cook for 5 to 7 minutes until the potato becomes almost tender.
The aromatic spices are then stirred in, including curry powder, garlic, ginger, cumin, coriander, and cayenne. This mixture cooks for an additional 2 minutes to release the flavours.
Ground chicken is added next and cooked until no longer pink, with the potatoes reaching complete tenderness. The chicken should be broken up during cooking to ensure even distribution. Peas and salt are stirred in before removing the skillet from heat.
The rested dough is divided into eight equal pieces for consistent sizing. Each piece is rolled into a 9×6-inch oval before being cut in half to create two semicircles.
The straight edge of each half is moistened with water to help with sealing. A cone shape is formed by bringing one corner to meet the other, and the seam is pinched to secure the shape.
Approximately two tablespoons of chicken mixture fill each cone. The curved edge is moistened with water before being folded over the filling. The seam is pressed firmly to prevent opening during frying.
Oil is heated in an electric skillet or deep fryer to exactly 375°F for optimal results. Temperature control ensures even cooking and prevents oil absorption.
Samosas are fried in small batches to avoid overcrowding. Each batch cooks for 2 to 3 minutes per side until achieving a golden brown colour. Proper timing prevents overcooking while ensuring the filling heats thoroughly.
Freshly fried samosas should be drained on paper towels to remove excess oil. They are best served warm, often accompanied by mint or tamarind chutney for added flavour contrast.
Leftover samosas can be stored in the refrigerator and reheated in an oven to maintain crispiness. The homemade version stays fresh for several days when properly stored.
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Learn how to make Chicken Samosa at home
In a small bowl, mix the flour, salt, and 2/3 cup of oil. Stir until the mixture looks like breadcrumbs. Slowly add water while mixing until the dough becomes smooth. Transfer it to a lightly floured surface and knead for about 6–8 minutes, until the dough is soft and elastic. Cover and let it rest for 30 minutes.
While the dough rests, heat a little oil in a large pan over medium heat. Add chopped onions and diced potatoes, and cook for 5–7 minutes until the potatoes start to soften. Stir in curry powder, garlic, ginger, cumin, coriander, and cayenne pepper. Cook for 2 more minutes. Add minced chicken and continue to cook, stirring and breaking it up, until it's no longer pink and the potatoes are fully cooked—about 5–6 minutes. Add peas and salt, stir well, and turn off the heat.
Divide the dough into 8 equal parts. Roll out one piece into an oval shape, roughly 9x6 inches. Cut it in half. Wet the straight edge of one half with water. Fold it into a cone shape and pinch the seam to seal. Fill the cone with about 2 tablespoons of the chicken mixture. Wet the open edge and press it closed to seal the samosa. Repeat with the remaining dough and filling.
Heat oil in a deep fryer or skillet to 375°F (190°C). Fry a few samosas at a time for 2–3 minutes per side, or until golden brown and crisp. Remove and drain on paper towels. Serve hot, with chutney if you like.
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