CRISPY CHICKEN SAMOSAS
Servings
10–12 samosas
Time
Preparation: 30 minutes
Cooking: 15 minutes
INGREDIENTS
Filling
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300 g ground chicken
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1 small onion, finely chopped
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2 cloves garlic, minced
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1 tsp ginger, grated
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1 tsp curry powder
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½ tsp ground cumin
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½ tsp ground coriander
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½ tsp paprika or chili powder (optional)
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Salt and black pepper, to taste
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2 tbsp cooking oil
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2 tbsp chopped fresh cilantro or spring onions
Wrapping
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10–12 spring roll wrappers (or samosa pastry sheets)
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1 tbsp flour + 2 tbsp water (for sealing)
Frying
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Vegetable oil for deep frying
INSTRUCTIONS
Step 1: Prepare the filling
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Heat oil in a pan over medium heat
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Sauté onion until soft and translucent
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Add garlic and ginger; cook until fragrant
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Add ground chicken and cook until no longer pink
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Stir in curry powder, cumin, coriander, paprika, salt, and pepper
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Cook until mixture is dry and well combined
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Remove from heat and mix in chopped cilantro
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Let the filling cool completely
Step 2: Shape the samosas
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Cut wrappers into long strips if needed
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Fold one strip into a cone shape
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Spoon filling into the cone (do not overfill)
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Fold into a triangle shape
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Seal the edge with flour paste
Step 3: Fry
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Heat oil to 170–175°C (340–350°F)
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Fry samosas in batches for 3–4 minutes, turning until golden brown
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Remove and drain on paper towels
SERVING
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Serve hot and crispy
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Pair with sweet chili sauce, tamarind sauce, or chili garlic sauce
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Suitable as an appetizer or snack
TEXTURE & FLAVOR
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Outside: light, crisp, flaky
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Inside: juicy, savory, gently spiced
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Overall: comforting and crowd-pleasing
TIPS
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Make sure filling is dry to keep wrappers crispy
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Do not overcrowd the oil while frying
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Can be frozen before frying and cooked directly from frozen