CRISPY CHICKEN SAMOSAS

Servings

10–12 samosas

Time

Preparation: 30 minutes
Cooking: 15 minutes

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INGREDIENTS

Filling

• 300 g ground chicken

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 tsp ginger, grated

• 1 tsp curry powder

• ½ tsp ground cumin

• ½ tsp ground coriander

• ½ tsp paprika or chili powder (optional)

• Salt and black pepper, to taste

• 2 tbsp cooking oil

• 2 tbsp chopped fresh cilantro or spring onions

Wrapping

• 10–12 spring roll wrappers (or samosa pastry sheets)

• 1 tbsp flour + 2 tbsp water (for sealing)

Frying

• Vegetable oil for deep frying

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INSTRUCTIONS

Step 1: Prepare the filling

• Heat oil in a pan over medium heat

• Sauté onion until soft and translucent

• Add garlic and ginger; cook until fragrant

• Add ground chicken and cook until no longer pink

• Stir in curry powder, cumin, coriander, paprika, salt, and pepper

• Cook until mixture is dry and well combined

• Remove from heat and mix in chopped cilantro

• Let the filling cool completely

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Step 2: Shape the samosas

• Cut wrappers into long strips if needed

• Fold one strip into a cone shape

• Spoon filling into the cone (do not overfill)

• Fold into a triangle shape

• Seal the edge with flour paste

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Step 3: Fry

• Heat oil to 170–175°C (340–350°F)

• Fry samosas in batches for 3–4 minutes, turning until golden brown

• Remove and drain on paper towels

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SERVING

• Serve hot and crispy

• Pair with sweet chili sauce, tamarind sauce, or chili garlic sauce

• Suitable as an appetizer or snack

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TEXTURE & FLAVOR

• Outside: light, crisp, flaky

• Inside: juicy, savory, gently spiced

• Overall: comforting and crowd-pleasing

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TIPS

• Make sure filling is dry to keep wrappers crispy

• Do not overcrowd the oil while frying

• Can be frozen before frying and cooked directly from frozen