This blog post, Crispy Homemade Pakistani-Style Chicken Samosa (Video), shares the filling recipe, folding technique, and tips for choosing and handling samosa sheets. Step-by-step instructions and a tutorial video make the process easy to follow.
WHAT IS CHICKEN SAMOSA?
Made in the comfort of home, the Homemade Crispy Pakistani-Style Chicken Samosa (Video) is a classic Pakistani appetizer recipe. With its perfectly crispy exterior, this chicken samosa is a crowd-pleaser at any gathering.
With a golden-brown crust encasing a flavorful blend of spiced ground chicken, this delicacy is deep-fried to perfection. Lightly spiced, it traces its roots to the rich traditions of North India and Pakistan.
Although deep-fried, this recipe feels surprisingly light, thanks to the use of ground chicken. It's perfect for unexpected guests or as a highlight of Iftar during Ramadan just like: Onion Pakoras and Beef Paaties.
WHAT IS THE DIFFERENCE BETWEEN BEEF AND CHICKEN SAMOSA?
The key difference between Beef Samosas and Chicken Samosas lies in their filling. Beef Samosas typically offer a heartier and more substantial filling compared to the lighter Chicken Samosas.
WHAT ARE CHICKEN SAMOSA MADE OF?
Making Chicken Samosas requires finely ground chicken with a smooth, uniform texture, avoiding any coarse or chunky bits.
INGREDIENTS
- Chicken- Ground chicken should be used for this recipe. The texture of the ground chicken should be fine not chunky.
HOW TO MAKE THE CHICKEN FILLING?
Now add salt and powdered spices.
Dry the ground chicken.
Cilantro.
HOW TO FOLD THE CHICKEN SAMOSA?
Make the binding mixer.
See video.
For the samosa sheets that are not being used at the moment cover them with damp paper towel.
Now see video.
See video.
Now see video.
See video.
Now see video.
See video.
Now see video.
See video.
Viola! you're done.
Fry them on both side evenly.
Until they are golden on both sides.
You're done!
HOW TO STORE IT?
Among the freezer-friendly Pakistani recipes featured on the blog, this one is particularly easy to prepare. To freeze the samosas, place them in a ziplock bag, arranging them side by side with a small gap of ¼ to ½ inch between each.
Seal the ziplock bag tightly and lay it flat in the freezer, ensuring the samosas don’t touch. Freeze them for 30 to 60 minutes. After that, you can store them more loosely, as they won’t stick together even if they’re in contact.
I strongly recommend freezing the beef samosas before frying, rather than frying them right away. When you're ready to cook, simply take out the desired amount and deep-fry them. There's no need to thaw them first, as doing so may cause excess moisture.
WHAT TO SERVE WITH IT?
The perfect pairing for Chicken Samosa is definitely Green Chutney or Pudina Chutney, though I occasionally enjoy it with Khatti Meethi Chutney for a delightful twist.
WHICH SAMOSA SHEETS TO USE?
Over the years, my mother and I searched for the perfect bed sheets, but our search ended when we found this one, thanks to its exceptional quality. Below is an image of the one I fully recommend.
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Let's Make Chicken Samosa!!!
Crispy Homemade Pakistani-Style Chicken Samosa (Video)
Ingredients
Chicken Filling
- ½ tsp olive oil
- 1 lbs ground chicken
- 2 tsp ginger garlic paste
- 1 tbsp cilantro finely chopped
- 2 tsp water
Whole Spices
- ¼ tsp fennel seeds
- ¼ tsp cumin seeds
- ½ tsp coriander seeds
Powdered spices
- ¼ tsp red chili powder
- ¼ tsp red chili flakes
- ¼ tsp turmeric powder
- ½ tsp coriander seeds
- a pinch Garam Masala powder
- ½ tsp kosher salt or as needed
Binding Mixture
- 2 tbsp all purpose flour
- 1-2 tsp water
Samosa Assembly
- 20 samosa sheets
Frying
- 8 cups olive oil or any other frying oil
Instructions
Chicken Filling
- In a medium-size pot, on medium heat, add oil, and let it heat up.
- Add the whole spices. Sauté that for 10 seconds.
- Next add ginger garlic paste
- Now add ground chicken and cook it until its white in color.
- Add salt and powdered spices.
- Mix everything together.
- Now add 2 tsp water.
- Mix everything together, Place the lid on the pot and let it cook on medium-low.
- Once the chicken is cooked and water dries, this process will take 10-12 minutes.
- Garnish with cilantro and set aside.
Assemble and Fold
- Make the binding mixture.
- Make sure you use two sheets per samosas.
- Also when you folding two sheets make sure the sheets that are not being use have a damp paper towel over them.
- Follow directions in the video for the folding method or technique.
Frying
- Frying Add 6 cups on olive oil in a wok. let it heat up on medium heat.
- Once it's heated on medium heat.
- Add samosas in and cook them until they are golden on both sides. Take them out of the wok.
- Enjoy with some green chutney.
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