Spicy Chicken Samosas

Learn how to make delicious spicy chicken samosas at home with this step-by-step recipe. Filled with flavorful minced chicken and spices, and wrapped in crispy filo pastry, these samosas are perfect for snacking or entertaining. Follow our tips for handling filo pastry and frying techniques to achieve crispy perfection every time

Description

Spicy Chicken Samosas are a delightful fusion of savory minced chicken, aromatic spices, and crispy filo pastry. Perfectly seasoned and fried to golden perfection, these handheld delights are bursting with flavor, making them an irresistible snack or appetizer for any occasion

Ingredients

2 tbsp vegetable oil, plus extra for deep-frying
100 onion, 100g/3½oz finely chopped
2 green bird’s-eye chillies, finely chopped
2 fresh 2.5cm/1in root ginger, peeled and finely chopped
3 garlic cloves, finely chopped
1 tbsp tomato purée
250 chicken 250g/9oz mince
½ tsp ground cumin
1 tsp Kashmiri chilli powder
½ tsp turmeric
1 tsp ground coriander
2 tbsp malt vinegar
1 tsp sugar
Handful fresh coriander, finely chopped
3 tsp plain flour
270 pack g filo pastry (7 sheets)
Salt

Instructions

1
Heat vegetable oil in a large, non-stick frying pan over medium heat. Add chopped onion and fry for 7–8 minutes until softened. Add chopped chillies, ginger, and garlic. Fry for 1 minute more, then stir in tomato purée. Add chicken mince and spices, fry for another 3 minutes, breaking up the meat and coating it evenly in the spices.
2
Lower the heat, add vinegar and sugar, then season with salt. Continue cooking for 2 minutes. Turn off the heat and stir through chopped coriander. Set aside to cool completely.
3
Mix flour with 2 tablespoons water in a small bowl to make a paste for sealing the samosas.
4
Unroll a single filo sheet over a flat surface. Cut the pastry into two long strips, each 10cm/4in wide. Scoop a heaped teaspoon of the chicken mixture onto the right-hand corner of the filo and mold into a triangle shape. Fold diagonally to the left, enclosing the filling and forming a triangle. Keep folding until you reach the end of the strip. Seal the end of the samosa with the flour paste. Repeat with remaining filling and pastry to make 14 samosas.
5
Fill a large, deep, heavy-bottomed saucepan two-thirds full with oil and heat. Lower the samosas into the hot oil in batches, frying for 1–2 minutes until crispy and golden brown all over. Drain on paper-lined plate while you cook the rest.
6
Serve warm with a cup of chai.

Note

Filo Pastry Handling: Filo pastry can dry out quickly, so it's essential to work efficiently and keep the unused sheets covered with a damp towel while assembling the samosas.
Frying Technique: Fry the samosas in hot oil to ensure they become crispy and golden brown. Avoid overcrowding the pan, which can lower the oil temperature and make the samosas greasy.
Customization: Adjust the spiciness level according to your taste preferences by increasing or decreasing the amount of green chillies and Kashmiri chilli powder.
Sealing Technique: Ensure the samosas are sealed tightly with the flour paste to prevent the filling from leaking during frying. Press the edges firmly to secure them.

Keywords: spicy chicken samosa recipe, homemade chicken samosa, easy chicken samosa recipe, chicken samosa filling recipe, vegetarian samosa recipe

Read it online: https://eatngohub.com/recipe/spicy-chicken-samosas/

Samantha Doe

Food and Lifestyle Blogger

Hi, I'm Samantha, a full-time food blogger, mother of 2 beautiful daughters and a lovely wife. I live in New Jersey with my family. Loves traveling, sharing new recipes, and spending time with my family.