Chicken Samosa
When I want something quick, but I'm not drawn to classic snacks, I make chicken samosas. They don't turn out perfect the first time, but once you find the right consistency for the dough, it's a recipe that saves many evenings. I've tried it with and without corn flour, both options work. The filling is quite flavorful, and if I can't handle spicy, I can leave out the chili pepper. Quick info Total time: 1 hour (approx.) Preparation time: 35-40 minutes (includes dough resting time) Cooking time: 20-25 minutes Servings: 16 small pieces (from 4 dough balls) Difficulty: medium Recipe type: appetizer or warm snack, Indian style Ingredients For the dough: - 250 g wheat flour - 30 g corn flour (optional) - 50 ml sunflower oil - 100 ml water - a pinch of salt For the filling: - 200 g boneless chicken breast - 1 green chili pepper (optional, depending on spice tolerance) - a few sprigs of fresh coriander - 30 g curry powder - 15 g ginger powder - salt - pepper - 1 large onion - 3-4 garlic cloves - 30 ml sunflower oil Preparation method 1. Start with the dough. In a large bowl, combine the wheat flour, corn flour, oil, water, and a pinch of salt. Mix until you get a soft dough. If it feels too tough, add a little more water. Flour varies quite a bit from case to case, so adjust just enough to avoid stickiness, but keep it elastic. Cover the bowl with a clean towel and let the dough rest for 20-30 minutes. 2. In the meantime, prepare the filling. Boil the chicken breast in salted water with a little pepper. Once cooked, remove it and let it cool slightly. Cut it into pieces and place it in a blender along with the roughly chopped onion and garlic cloves. Blend briefly; it should be chopped, not pureed. 3. Finely chop the coriander and chili pepper. If you don't want it spicy, skip the pepper. Heat 30 ml of oil in a pan and add the chopped onion (if you saved some for texture). Sauté for 1-2 minutes. Then add the chopped chicken, garlic, coriander, and chili. Add salt, pepper, curry powder, and ginger powder. Cook over medium heat for 5 minutes, stirring occasionally. Let the mixture cool down. 4. Take the dough and divide it into 4 equal balls. Roll each one thinly into a square shape. Cut each square into 4 smaller squares. 5. Place about a teaspoon of filling in the center of each square. Mix a little flour with water in a cup to make a paste, and brush the edges of the square. Bring the corners together to form a triangle and press the edges to seal. 6. Place the triangles on a floured tray to prevent them from sticking together. 7. Heat a pan with oil (not too much, but enough to cover half the height of the triangles). Fry each samosa for about 1 minute on each side, until golden. 8. Remove them onto paper towels to absorb excess oil. Why I make this recipe often It's a practical recipe when I have leftover boiled chicken breast or when I want something filling for snacks. I can easily adjust the quantities and flavors. They can be served hot or cold, but I prefer them freshly made. Tips and variations Tips If you use corn flour in the dough, the texture will be slightly crunchier. Without corn flour, the dough turns out more elastic. Don't let the filling be too wet, otherwise the dough will get soggy when frying. Substitutions You can omit the chili pepper if you don't want a spicy taste. If you don't have fresh coriander, you can skip it or use a little parsley, although the final flavor will be different. Chicken breast can be replaced with leftover cooked meat. Variations The filling can be adapted with chopped vegetables or other Eastern spices if desired. You can also add peas or boiled potatoes to the filling. Serving ideas I usually eat them as a warm snack, but they also work as an appetizer for a meal with friends. They can be served with a yogurt sauce or a simple tomato and coriander sauce. Frequently asked questions 1. Can I bake samosas instead of frying them? You can, but the texture will be different. They will be less crunchy, but if you want a lighter version, bake them at 200°C until they turn color. 2. Can samosas be frozen before frying? Yes, but it's best to freeze them before frying. Let them thaw slightly before frying, otherwise the dough may crack. 3. Can I use turkey or other types of meat? Yes, it works well with turkey or even cooked ground meat. 4. Does the dough need to be kneaded a lot? No, just enough to come together into a smooth ball. It doesn't require intense kneading. 5. Can I add different spices? Yes, you can adjust the spices to taste. However, the curry and ginger give the specific flavor to the recipe. Nutritional values Approximately, for one samosa (out of 16): about 80-90 kcal. Contains approximately 5 g carbohydrates, 3-4 g protein, 4-5 g fat. Values vary depending on how much oil remains absorbed after frying. Storage and reheating Samosas are good the next day, stored in the fridge in a closed container. They can be quickly reheated in the oven or in a pan for a few minutes, without additional oil. They don't stay crunchy for long, so I recommend consuming them as fresh as possible. If there are leftovers, it's better to reheat them than to eat them cold.
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