Crispy Chicken Samosa, The Weekend Party Starter Recipe You Need

A good samosa is a great party starter, and if you are throwing one at home this weekend then this is the recipe you need. Everybody enjoys samosas as a snack, but what people usually consume are the ones with potato filling. For your weekend party, you can surely go the extra mile to wow your guests by instead serving them with some delicious, crispy and mildly-spiced Chicken Samosa.  

You may already know it, but there’s no harm in repeating the fact that making samosas is not the easiest thing in the world unless you’re already a dab hand at making them at home. Not only do you have to get the stuffing right, but the samosa shell has to be perfectly crispy. This calls for a tight dough which has been laced adequately with ghee, butter or oil—preferably the former if you want great flavour. The Chicken Samosa recipe given below goes the extra mile by making a samosa patti instead of a simple dough. 

In case you didn’t know, samosa patti is a dough which is similar to a puff pastry. Now, before you get turned off by the idea of making an elaborate patti at home, you should know that it’s relatively easy to make, even if it is a bit time-consuming. But trust me when I say that serving these to your guests is definitely going to impress them! Here’s the recipe for you to start off with. 

Ingredients: 

For the dough

2 cups refined flour 

½ tsp salt 

½ cup ghee 

Water, as required 

For the chicken stuffing

200 g chicken mince 

1 large onion, finely chopped 

1 capsicum, finely chopped 

¼ cup peas 

3-4 green chillies, finely chopped 

½ tsp cumin seeds 

1 tsp turmeric powder 

1 tsp garam masala powder 

1 tsp ginger-garlic paste 

Salt, to taste 

2 tbsp coriander leaves, chopped 

½ cup cheese, grated (optional) 

2 tbsp oil or ghee 

Method:

1. First, make the dough. Sieve the flour into a large bowl, add salt and mix well. 

2. Now add a tablespoon of ghee and mix well to get a breadcrumb-like texture. 

3. Add splashes of water gradually to make a tight and consistent dough. 

4. Cover the dough and let it rest until needed. 

5. To make the stuffing, heat some oil or ghee in a wok. 

6. Add the cumin seeds. Once they stop spluttering, add the onions and ginger-garlic paste. 

7. Mix well and continue to saute until the onions turn brown.  

8. Now add the capsicum, green chillies, peas and chicken mince. 

9. Mix well and continue sauteeing for a minute. 

10. Add the turmeric powder, garam masala powder and salt to taste. Mix well. 

11. Once the chicken and veggies are cooked, turn off the heat, add the coriander leaves and grated cheese and mix again. The stuffing is ready. Let it cool down until needed. 

12. To make the samosa patti, divide the dough into large balls. 

13. Roll out the dough as thinly as possible, apply ghee on the flat surface and fold over. Follow this process 4-5 times. You can freeze the dough for a minute or so in between if the ghee starts leaking from the layers. 

14. Once the layered dough is ready, roll it out in a rectangle and cut it in half. 

15. Take one square patti, use your finger to apply water on the edges and place the chicken stuffing in one corner.  

16. Gently fold the patti and press down to seal the edges. 

17. Follow this entire process with the rest of the dough and stuffing to make the rest of the Chicken Samosas. 

18. If you’re baking the samosas, then brush some oil on their surfaces and place them in the oven to bake at 180 degrees, both rods on, for 20-30 minutes. Once the samosas turn golden brown, take them out of the oven, let them cool a bit, then serve hot with dips. 

19. If you’re air frying the samosas, then brush some oil or ghee on their surfaces, place them in the air fryer, and cook them at 180 degrees for 15 minutes or until the shells turn golden brown. Serve hot with a side of chutneys and dips.