Chicken Samosa Recipe
This crispy chicken samosa recipe is made with egg roll wrappers stuffed with a spicy shredded chicken filling for a delicious snack.
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Ingredients
Samosa filling
- 1 lb chicken tenderloins (see notes)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 5 whole garlic cloves
- ½ inch piece crushed ginger
- 2 cups water
- 2 tablespoon cooking oil
- ½ chopped yellow onion
- 2 chopped serrano chilies
- 2 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 teaspoon salt
- 1 teaspoon red chili powder
- 1 teaspoon amchur powder
- 1 teaspoon red chili flakes
- 1 tablespoon corn flour (see notes)
- ⅓ cup chopped cilantro
Samosa wrapping
- 12 egg roll wrappers (see notes)
- 4 tablespoon all purpose flour
- ¼ cup water
Samosa frying
- 4 cups cooking oil (see notes)
Instructions
Preparing the filling
- Add the chicken, salt, black pepper, garlic cloves and ginger along with the 2 cups of water to a saucepan and bring to
- Reduce the heat to medium-low and cook for about 20 minutes until the chicken reaches an internal temperature of 165 degrees Fahrenheit. (see notes)
- Discard everything but the chicken and shred it to a fine consistency.
- Heat two tablespoons of cooking oil, add the chopped onions and green chillies, and saute for 2 minutes.s
- Add the cumin and mustard seeds and saute for 1 minute.
- Add the salt, red chili powder, amchur powder, and red chili flakes and stir until well combined.
- Add the cornflour, mix and set the mixture aside to cool. (see notes)
Filling the samosas
- Take the square egg roll wrappers and cut in half until you have 24 rectangular strips.
- Mix the flour and water to make an edible glue. (see notes)
- Place 2 tablespoons of the cooled filling and place it at the top of your first wrapper.
- Fold into a triangle and pack the filling inside.
- Keep folding the triangle until the filling is completely sealed.
- Use the flour and water paste to completely seal the samosas, until there are no visible cracks or openings. (see video in the post above for instruction)
- repeat until all your samosas have been prepared and refrigerate or freeze as desired.
Frying the samosas
- Preheat the cooking oil in a wok or karahi until it reaches a temperature of 350 degrees Fahrenheit. (see notes)
- Fry no more than 3-4 samosas at a time to prevent overcrowding the pan and cook for 3-5 minutes until crispy and golden brown. (see notes)
Air-frying the samosas
- brush the samosa with some oil on both sides.
- Air fry at 375 degrees for 8 minutes on each side. (see notes)
Notes
Chicken: I've used chicken tenderloins for this recipe because they're juicy and cook quickly. However, you can also use chicken breasts or thighs.
Cornflour: This will help bind the chicken mixture and prevent the moisture from making the samosas soggy.
Egg roll wrappers: While spring roll wrappers can also be used for this recipe, I find the more dense and chewy texture of egg roll wrappers tastes better.
Cooking oil: Deep frying requires enough oil to cover the samosas completely. This results in crispier samosas and a more even color.
Making the samosas: The flour and water paste is your friend when making perfect samosas. Use it generously to seal the samosas entirely so that no oil gets in during the frying stage.
Frying the samosas: I suggest using a wok or karahi for best results. You can also use a cast iron skillet, but the shallow base of the skillet may require more oil than the 4 cups suggested above. For best results, when pre-heating the oil, use a thermometer to insure best results.
Air frying the samosas: The air-fried samosas will be just as crispy as the deep-fried ones but will not be an even golden color throughout.
Nutrition
Serving: 1samosaCalories: 82kcalCarbohydrates: 6gProtein: 5gFat: 4gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 13mgSodium: 270mgPotassium: 90mgFiber: 0.4gSugar: 0.3gVitamin A: 73IUVitamin C: 1mgCalcium: 9mgIron: 1mg
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