Easy Chicken Potato Samosa Recipe
Chicken Samosas are a deliciously spiced Indian snack, typically served as an appetizer or snack with a cup of tea. This crispy pastry is filled with a flavorful chicken filling that's packed with aromatic spices, vegetables, and a hint of heat. The crispy outer layer contrasts perfectly with the savory, tender chicken mixture inside. Perfect for any occasion, these golden parcels are a crowd-pleaser.
- 500 g Potato
- 200 Green Chicken
- 1 No Onion
- 4 No Green chilies
- 15 No Almond (chopped)
- 1 tablespoon Lemon Juice
- 1 tablespoon Salt
- 1 tablespoon Red chili flakes
- 1 tablespoon Dry coriander
- 1 tablespoon Cumin seeds
- 1 tablespoon Chaat masala
- Green coriander As required
- Mint leaves a little
- Oil as required
- 2 cup plain flour/ all-purpose flour
- 1/2 cup Oil
- 1 Teaspoon Salt
- water (As required)
- Prepare the fillingHeat 2 tablespoons of oil in a large pan over medium heat. Add the onion and let them fry until they turn golden brown.
- Add the ginger and garlic paste and cook for another minute until fragrant.
- Add the ground chicken and boiled mashed potato to the pan. Cook until browned and cooked through.
- Now add Lemon juice, salt, chili flakes, Dry coriander, cumin seeds , chaat masala mix it and add mint and fresh coriander leaves .Cook for about 4-5 minutes, mixing well to combine all the spices and vegetables. Remove from heat and allow the filling to cool slightly.
In a large bowl, mix the flour and salt. Add the oil or melted ghee and mix it into the flour.
Gradually add water, little by little, and knead the mixture into a smooth, firm dough. The dough should be elastic but not sticky. Cover it with a damp cloth and set aside for about 5-10 minutes.
- Shape the Samosas
Divide the dough into small balls (about 10 pieces).
Roll each ball into a small circle about 4 inches in diameter. Use a rolling pin to get an even thickness.
Cut each circle in half to form two semi-circles.
Create a cone shape by folding one semi-circle into a cone, pinching the edges together to seal the side. Leave the top open.
Fill the cone with the prepared chicken and potato filling, packing it tightly. Seal the top of the cone by pinching the edges together.
Repeat with the remaining dough and filling.
- Fry the Samosas
Heat oil for deep frying in a pan or wok to around 180°C (350°F). The oil should be enough to fully submerge the samosas.
Carefully drop the samosas into the hot oil, a few at a time. Fry them for 5-7 minutes, turning occasionally, until golden brown and crispy.
Remove the samosas from the oil and drain on paper towels to remove excess oil.
- Serve
Serve the hot samosas with mint chutney, tamarind chutney, or a simple yogurt dip. Enjoy!