Chicken Samosa
A home-style recipe for Chicken Samosa. Makes 20 samosas, ready in about 75 minutes, with steps for the usual way and for the air fryer.
Ingredients
- For the dough: 2 cups (250 g) plain flour (maida), ½ tsp salt, ½ tsp ajwain (optional), ¼ cup oil, about ½ cup cold water / 20 strips of ready-made samosa patti
- 2 tbsp oil
- 300 g boneless chicken, minced
- 1 tsp ginger-garlic paste
- ¾ tsp salt
- 1 tsp red chilli powder
- ¼ tsp turmeric
- 1 tsp coriander powder
- ½ tsp cumin seeds, roasted and crushed
- ½ tsp garam masala
- 1 onion, finely chopped
- 2 green chillies and a handful of fresh coriander, chopped (optional)
- 2 tbsp maida mixed with 2 tbsp water, to seal
- Oil, for deep frying
Missing something?
- No plain flour (maida)? Use atta, sifted (the result is denser).
- No chicken? Use mutton or beef (cook longer), or soya chunks.
- No onion? Use spring onions, or a little onion powder (less depth).
The usual way: fried
- Mix the maida, salt and ajwain. Rub in the oil until the flour holds together when pressed. Add the water a little at a time and knead into a firm, stiff dough. Cover and rest for 20 minutes.
- Heat the 2 tbsp oil and fry the chicken and ginger-garlic paste on high heat for 5 minutes, breaking up the lumps. Add the salt, chilli, turmeric and coriander powder and cook for 5 minutes more, until the chicken is cooked and completely dry.
- Add the cumin and garam masala and cool, then mix in the onion, green chillies and coriander.
- Divide the dough into 10 balls. Roll each one into a thin oval about 15 cm long and cut it in half.
- Wet the straight edge of a half with the maida paste, fold it into a cone and press the seam shut. Fill with 1½ tbsp filling, wet the top edge and press it closed.
- Heat the oil on low-medium heat. Fry the samosas a few at a time for 10–12 minutes, turning, until golden and crisp. Drain on paper.
Tip: Chicken mince from the butcher saves time; you can also chop boneless chicken very finely with a knife. With samosa patti, fold triangles along the strip and fry for 4–5 minutes.
In the air fryer (about 55 min)
- Make a firm maida dough.
- Fill triangles with spiced minced chicken and onion and seal well.
- Brush all over with oil and air fry at 180°C for 15 to 18 minutes, turning halfway, until golden.
Air fryer tip: Homemade maida dough comes out crisp but paler and more biscuit-like than fried. Samosa patti sheets give the crispest result.
Air fryer basics: Heat the air fryer for 3 to 5 minutes first. Don't fill the basket more than halfway. Brush or spray a little oil. Turn or shake halfway. Use paper liners with holes. Air fryers vary, so check a few minutes early the first time.