Chicken Samosa Recipe: 4 Easy Steps to Make This Delicious Indian Snack at Home

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.

How To Make Chicken Samosa: Step-by-Step

Preparing the Dough

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.

Creating the Chicken Filling

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.

Shaping the Samosas

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.

Frying to Golden Perfection

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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