- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 475 kcal
Quick summary
“Spicy chicken samosas are triangular pastries with a thin, crispy crust, deep-fried. The dough based on wheat flour, warm water, and oil wraps a filling of chicken breast sautéed with onion, grated ginger, garlic, cumin, and chopped chili. The conical folding and the correct sealing of the edges with water prevent oil penetration during deep-frying. With a crispy crust and spiced interior, it's a typical preparation yielding four servings.”
What you need to know
- Knead the dough until pliable and rest for 20 minutes to allow thin opening without tearing.
- Let the chicken filling cool completely before filling the pastry strips so the pastel doesn't get soggy.
- Fry in vegetable oil at 170°C in deep frying for about 3 to 5 minutes until the crust is golden and crispy.
Ingredients
Main
- Ingredients to be updated by the system...
Instructions
Principal
- Preparation method being updated by the system.
Chef's tips
- Brush the edges of the dough with a little water to glue the triangular seal and prevent leakage in the oil.
- Keep the oil temperature constant; if it is too hot, the crust browns without cooking the dough inside.
- Drain the fried samosas on a wire rack or double paper towel to preserve the dry crispiness.
Variations
- Baked Samosa: brush the samosas with egg yolk and olive oil and bake in the oven at 200°C for about 25 minutes until golden brown.
- Samosa with peas: incorporate half a cup of cooked fresh peas into the chicken filling before closing.
- Samosa in the air fryer: bake at 180°C for 12 to 15 minutes, flipping halfway through to brown both sides.
Substitutions
- White wheat flour can be replaced by 30% whole wheat flour for a more rustic dough.
- The shredded chicken breast can be swapped for sautéed ground beef or mashed potatoes with peas.
- The oil in the dough can be replaced with melted clarified butter (ghee) for a buttery flavor.
How to store
Store the fried samosas in a closed container in the refrigerator for up to 3 days. Reheat in the oven at 180°C for 10 minutes or in the airfryer to restore the crispness of the dough without greasing it.
Can it be frozen?
Freeze the assembled raw samosas open on a baking sheet for 2 hours and then transfer to appropriate bags for up to 90 days at -18°C. Fry directly frozen in hot oil.
What to serve with
Serve with sweet and sour mango chutney or a refreshing yogurt sauce with chopped mint leaves. Fresh lemon slices and green leaf salad complement the dish.
Frequently asked questions
Can I make the samosas in the oven instead of frying them in oil?
Yes. Brush each piece with olive oil or melted butter and bake in a preheated oven at 200°C for about 25 minutes on a greased baking sheet until golden brown and dry.
Should the chicken filling be hot when assembling the samosas?
Não. The filling should be completely cold or at room temperature. The steam from a hot filling softens the fat of the thin dough, causing it to tear when molding.
How to achieve the correct dough consistency for samosa?
Samosa dough should be slightly firm, less hydrated than bread dough. Rub flour with oil first until it forms a sandy crumb, and only then add water gradually.
Why did the samosas open and leak filling during frying?
This occurs when the edges are not properly sealed with water or when there is excess air and hot fat inside the cone. Press the seams well and moisten the ends before closing.
