Meal Prep · Indian
Chicken Samosa
Crispy, savory pastries filled with spiced minced chicken, a beloved Indian snack.
Ingredients
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Step-by-step- Prepare the Dough: In a large bowl, combine flour and salt. Add melted ghee/oil and rub it into the flour until crumbly. Gradually add cold water and knead to form a firm, smooth dough. Cover with a damp cloth and let rest for 30 minutes.
- Prepare the Filling: Heat oil in a pan over medium heat. Add chopped onion and sauté until golden brown. Add ginger-garlic paste and cook for 1 minute until fragrant.
- Add ground chicken, breaking it up with a spoon, and cook until browned and cooked through. Drain any excess liquid.
- Stir in peas, diced potatoes, cumin powder, coriander powder, turmeric powder, garam masala, red chili powder, and salt. Mix well and cook for 2-3 minutes, allowing the flavors to meld. Stir in fresh cilantro and let the filling cool completely.
- Assemble Samosas: Divide the dough into 10-12 equal balls. Roll each ball into an oval shape about 6-7 inches long and 4 inches wide. Cut each oval in half lengthwise to create two semi-circles.
- Take one semi-circle, moisten the straight edge with water, and bring the two ends together to form a cone shape, pressing firmly to seal the seam. Fill the cone with 1-2 tablespoons of the cooled chicken filling.
- Moisten the open rim of the cone with water, then pinch and pleat the edges to seal the samosa securely, forming the classic triangular shape.
- Fry Samosas: Heat oil for deep frying in a deep pan or wok over medium heat. The oil should be hot enough (around 325-350°F / 160-175°C) but not smoking.
- Carefully slide a few samosas into the hot oil, ensuring not to overcrowd the pan. Fry in batches, turning occasionally, until golden brown and crispy on all sides, about 6-8 minutes per batch.
- Remove the fried samosas with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Serve hot with mint chutney or tamarind chutney.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Protein | 15 g |
| Fat | 20 g |
| Carbohydrates | 28 g |
| Fiber | 3 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store cooked samosas in an airtight container. Reheat in an oven or air fryer for best crispness.
Freezer Up to 3 months
To freeze uncooked samosas: Place them on a baking sheet without touching, freeze until solid, then transfer to a freezer-safe bag. Fry directly from frozen, increasing cooking time slightly. To freeze cooked samosas: Let cool completely, then store in a freezer bag. Reheat in oven/air fryer.
Reheat Oven/Air Fryer
For best results, reheat cooked samosas in a preheated oven at 350°F (175°C) for 10-15 minutes, or in an air fryer at 350°F (175°C) for 5-8 minutes, until crispy and heated through. Microwaving will make them soft.
Chef’s Corner
- Ensure your filling is completely cool before stuffing the samosas; this prevents the dough from becoming soggy and tearing during frying.
- The oil temperature is crucial for perfect samosas. If the oil is too hot, the samosas will brown quickly on the outside but remain raw inside. If it’s too cool, they will absorb too much oil and become greasy. Aim for medium heat.
- For a healthier option, you can bake the samosas. Brush them lightly with oil and bake in a preheated oven at 375°F (190°C) for 20-25 minutes, flipping halfway, until golden brown and crisp.
