Crispy Homemade Pakistani-Style Chicken Samosa (Video)

7 samosas resting on a plate white pick up 8th samosas with hand and green chutney in the background.

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Crispy Homemade Pakistani-Style Chicken Samosa (Video)

Crispy Homemade Pakistani-Style Chicken Samosa (Video) is a triangular chicken appetizer. This recipe includes step by step process & video.

Prep Time7

Cook Time20

folding time3

Total Time30

Course: Appetizer

Cuisine: Indian, Pakistani

Keyword: chicken samosa, chicken samosas, samosa, samosas

Servings:

Calories: 49kcal

Author: Sarah Mirza

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.

Video

Notes

Notes: 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.

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 chicken 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.

Nutrition