Crispy Chicken Samosas: A Delight

Crispy Chicken Samosas: A Delight
A Little Story
Samosas are a popular snack in South Asia, known for their crispy pastry and savory filling. Traditionally filled with spiced potatoes and peas, samosas can also be made with chicken for a protein-packed twist. These Chicken Samosas are perfect for a family dinner or as an appetizer at gatherings. With their crunchy exterior and flavorful filling, they’re sure to be a hit.
Ingredients
For the Filling:
1 lb ground chicken
1 large onion, finely chopped
2 cloves garlic, minced
1-inch piece ginger, minced
1 cup frozen peas, thawed
1 large potato, peeled and diced
2 tbsp vegetable oil
1 tsp ground cumin
1 tsp ground coriander
1 tsp garam masala
1/2 tsp turmeric
1/2 tsp chili powder
Salt and pepper to taste
2 tbsp fresh cilantro, chopped
For the Dough:
2 cups all-purpose flour
1/4 cup vegetable oil
1/2 tsp salt
1/2 cup water (or as needed)
For Frying:
Vegetable oil for deep frying
For Serving:
Mint chutney
Tamarind chutney
Step-by-Step Instructions
1. Prepare the Filling:
In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and sauté until golden brown, about 5 minutes.
Add the minced garlic and ginger, cooking for another 1-2 minutes until fragrant.
Stir in the ground chicken, breaking it up with a spoon, and cook until browned, about 5-7 minutes.
Add the diced potato, peas, ground cumin, coriander, garam masala, turmeric, chili powder, salt, and pepper. Cook until the potatoes are tender, about 10 minutes. Stir in the chopped cilantro and remove from heat. Let the filling cool.
2. Make the Dough:
In a large bowl, mix the flour and salt. Add the vegetable oil and rub it into the flour until the mixture resembles breadcrumbs.
Gradually add water, a little at a time, and knead the dough until it is smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.
3. Assemble the Samosas:
Divide the dough into 10-12 equal portions. Roll each portion into a ball and then roll out into a thin oval or circle.
Cut each circle in half to form two semi-circles. Take one semi-circle, fold it into a cone, and seal the edge with a little water.
Fill the cone with 1-2 tablespoons of the chicken filling. Seal the top edges by pressing firmly, using a little water to help seal if needed. Repeat with the remaining dough and filling.
4. Fry the Samosas:
Heat vegetable oil in a deep frying pan or pot over medium-high heat. The oil should be about 350°F (180°C).
Fry the samosas in batches until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.
5. Serve:
Serve the hot chicken samosas with mint chutney and tamarind chutney for dipping.
Perfect Pairings
Beverage: These chicken samosas pair wonderfully with a chilled beer or a refreshing glass of mango lassi. For a non-alcoholic option, try a cup of hot masala chai.
Serving Tips: Serve the samosas as an appetizer or alongside a simple salad for a complete meal. You can also make a larger batch and freeze some for a quick snack or meal later.
Nutritional Information (Per Serving)
Calories: 300
Protein: 15g
Carbohydrates: 35g
Fat: 12g
Fiber: 4g
Sugar: 3g
Cooking Shortcuts and Tips
1. Pre-made Dough: Use store-bought pastry dough or wonton wrappers to save time.
2. Pre-cooked Chicken: Use leftover cooked chicken or rotisserie chicken, finely chopped, instead of ground chicken.
3. Baking Option: For a healthier option, bake the samosas in a preheated oven at 375°F (190°C) for 20-25 minutes or until golden brown.
4. Freezing: Uncooked samosas can be frozen on a baking sheet, then transferred to a freezer bag. Fry or bake from frozen, adding a few extra minutes to the cooking time.