Spicy Chicken Samosa recipe (Method 2)
Spicy Chicken Samosa recipe (Method 2)
Crispy triangles filled with aromatic spicy minced chicken.
Ingredients
Onions
Filling
- 250 grams onion, finely chopped approximately 1 large unpeeled onion
- 500 grams chicken, finely chopped
- 2.5 ml salt approximately 1/2 teaspoon, add more to taste
- 10 ml garam masala approximately 2 teaspoons
- 10 ml fresh garlic, finely minced approximately 2 teaspoons
- 2.5 ml turmeric powder approximately 1/2 teaspoon
- 5 ml cumin powder approximately 1 teaspoon
- 5 ml crushed chili flakes approximately 1 teaspoon
- 40 grams fresh coriander leaves and stems, chopped approximately 375 ml or 1 1/2 cups
Assembly
- 25 samoosa pastry sheets
- 35 grams cake flour approximately 60 ml or 1/4 cup
- 45 ml water approximately 3 tablespoons
- oil for deep frying I use sunflower oil
Instructions
Filling
- Peel and finely chop the onions then squeeze out the excess moisture from the onions by placing it in a clean unused tea towel, and turning the edges tight.
- Heat a high sided frying pan or wok on medium high without oil and add the finely chopped
chicken. - Cook the chicken mince until the chicken is crumbly and no liquid remains. This should take about 15 minutes.
- Add the drained chopped onions stir to combine thoroughly and allow to simmer for 10 minutes.
- Add the salt, minced garlic, garam masala, turmeric, crushed chili flakes and cumin powder and cook through for 5 minutes.
- Taste the filling to check the seasoning and add more salt, if required.
- When the mixture is completely cool, chop the coriander and stir through before filling the samosas. Use a sharp knife so the coriander doesn't bruise and turn brown.
Assembling the samoosa
- Mix the flour and water for the glue when the chicken filling is cool and you are about to assemble.
- Keep the length of the pastry facing away from you and fold the bottom right corner across to the left edge.
- Now fold that across to the right side again to form triangle shaped pocket. Ensure that the bottom tip of the pocket is tightly sealed or all the filling will escape during frying.
- Fill the pocket with two tablespoon of samoosa filling. Use more or less depending on the width of the samoosa pastry strips.
- Fold the long end of the pastry strip over the pocket and continue folding the triangle until only a short flap remains.
- Use your finger or the back of a teaspoon to spread samoosa glue onto the pastry strip.
- Fold the glued section against the triangle and ensure that all the corners are tight.
- At this point you can either fry the samosas, refrigerate and use within 2 days or freeze until required.
Frying
- If frying, heat the oil in a medium sized pot, wok or deep fryer. Make sure
it is at least 2 cm's deep so that the samoosas don't touch the bottom of the
pot. - When the oil sizzles around the back of a wooden spoon add the samoosas one at a
time and don't overcrowd the pot. - Cook until golden brown on both sides for 1 1/2 to 2 minutes, then remove
with a slotted spoon and let drain on a baking sheet lined with paper towels. - Serve immediately.
Notes
- Nutrition: I have estimated 5ml sunflower oil per samoosa even though if cooked at the right temperature the pastry does not absorb any oil.Â
- If you are concerned about the samoosa coming apart, you can smear some glue along the edges of the triangle of the first and second fold. It may however make the end result slightly heavier and more chewy.Â
- If using an air fryer, cook according to the manufacturer's instructions.
- Soak the cloth that you used for the onions in soapy water immediately to remove the smell and stain. Use this cloth only for this purpose.
Nutrition
Calories: 91kcalCarbohydrates: 13gProtein: 7gFat: 1gSaturated Fat: 1gCholesterol: 15mgSodium: 176mgPotassium: 124mgFiber: 1gSugar: 1gVitamin A: 178IUVitamin C: 2mgCalcium: 17mgIron: 1mg
Disclaimer: Nutritional information for the recipe is an approximation and varies according to the ingredients and products used.
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