Baked or Fried Super Crispy Chicken Samosas full of chicken , peas and spiced up with just enough spices and heat .
If you have tried this vegetable samosa here, then it is time to treat yourself with another samosa. If you have not, you are missing out on a darn good appetizer/snack. Ok, you don’t like fried foods?
Then make a healthier version of these street snacks, baked instead of deep fried and if you want it to be super quick, use filo dough.
Now for the folks that have tried it, I am going to say, you are in for another treat with this chicken samosa. They both taste great but if I where to pick one it would be this chicken version-cause I love chicken!
Samosas are a deep fried spicy pastry snack that originated from India and East Asia but have quickly become an African favorite especially in East (Kenya, Tanzania) and South African Countries, due to the influx of Indian immigrants to these parts of Africa. I would say it is quickly spreading to West African countries as well especially Nigeria.
I am going to say that, this right here, is the top of my favorite fried appetizers, it is not only filling but it is out of this world good. The spice combination is what gets me all the time- curry, thyme, chili sauce, garlic, ginger, parsley, white pepper coupled with crispy crust. What’s not to love?
Spice lovers rejoice!
Here, I used coarsely ground chicken- I like to ground my own chicken whenever I can. However, you can use pre-bought ground chicken if you are press for time.
Looking for a vegan samosas check out this vegan version here
Enjoy.
Baked or Fried Super Crispy Chicken Samosas full of chicken , peas and spiced up with just enough spices and heat .
- 3 cups all-purpose flour plus more as needed
- 1 tablespoon granulated sugar
- 1 1/2 teaspoon salt
- 1/2 cup ghee Clarified butter or oil
- 1 cup warm water
- 1 pound ground chicken
- 1/2 cup frozen peas thawed
- 1 medium onion chopped
- ½-1 teaspoon pepper sauce or chili sauce
- 3 tablespoons oil
- 1 teaspoon ginger grated
- 2 teaspoon minced garlic
- 1 teaspoon curry powder
- 2-3 tablespoon parsley or cilantro
- ½ teaspoon cayenne pepper
- ½ teaspoon smoked paprika
- 1 teaspoon white pepper
- salt to taste
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In a medium- large skillet, add oil, onions, garlic, ginger and sauté, for about 2-3 minutes, stirring constantly to prevent any burns.
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Then add, curry, pepper sauce paprika, white and cayenne pepper and continue stirring with a heavy wooden spoon, about 2 minutes.
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Add minced ground chicken mix until ingredients have been thoroughly combine. Simmer for about 5 minutes or more Finally throw in peas , parsley , adjust the seasoning, to taste. Remove from the heat and let it cool. You may prepare this a day in advance.
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In a large bowl add flour and make a well then add sugar, salt
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Followed by water, ghee or oil
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Knead to form soft and sticky dough.
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Place dough on a heavily floured board and knead for about 3-4minutes. Continue to flour dough as needed to facilitate kneading. Be careful not to over do it. Dough should be soft, elastic and smooth.
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On a lightly floured surface form the dough into 16 balls.
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Roll the dough using a lightly floured rolling pin; cut it half. Spoon a generous 1-2 tablespoons filling in the center of a half-circle; lightly moisten the dough edges with water or flour paste, using your finger. Fold the end over the filling to form a triangle, and then continue to fold up the strip in triangles, like you would a flag. Continue with remaining dough. Set samosas on tray.
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In a large, sauce pan pour vegetable oil, until it is at least 3 inches), and place on medium heat until oil is 350 degrees.
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When ready gently place a few samosas at a time into saucepan
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Fry for a few minutes until the bottom side is light brown
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Turn over and fry for a few more minutes until the other side is light brown.
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Serve warm or at room temperature with this avocado ranch dressing.
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If baking Place on a baking sheet and brush with canola oil. Then bake at 375 degrees
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For about 20 minutes or more until golden brown turning once.
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Use a large spoon or something like that to take it out of the oil. Repeat the process until finish. Best serve warm with this pepper
- If you are press with time, you can buy pre-bought ground chicken.
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Looks delicious! Can you tell me how much water to use in the dough? I will be making these ASAP. Happy New Year!
Silly me. Recipe updated. Let me know how it works for you. Happy New Year to you too!!!!
I figured it was a cup, but you can never be too careful with dough. 🙂
Yummy,the crisp just at the right tome 4 my House Warming.U are good
As soon as I come here, I drool on my keyboard. Classy image? Samosas. Girl, you really know your stuff. I adore samosas. I could eat them breakfast, lunch and dinner….except there is nowhere within 15km of me that sells good ones! I have never tried them myself, but now I will have to! Thanks for sharing!
You should Nagi. I know you love spicy food.
I love samosas but I have surprisingly never made them myself before. If the recipe is this easy and delicious as you make it look – I definitely need to make them!
Thalia, they sure are easy to make. Let me know if you do make it .
How interesting! I had no idea the Indian samosas were so popular in both South and West African countries. Well, they look divine!! My husband loves chicken… I bet he would love to devour several of those.
Happy new year with good health and prosperity to you and your family.
Denise, Happy New Year to you too! Wishing you and your family good health and prosperity too!
I love the samosas.. just the perfect recipe for breaking the fast.. stumbled.. yummly not working will be back again soon
Thanks Fa! I can eat tons of these without realizing I went overboard.
I think you can see the love emanating from your lovely pictures. I love samosas too, and would love to be able to have one of these right now!
You all are making me want to make this too! Thanks for taking the time to comment Christine
I have had samosas several times in my life and I always enjoyed them. Just last Friday I went out to eat dinner at The Cheesecake Factory and they served a spicy curry chicken samosa with some kind of yogurt dipping sauce. Inadvertently I didn’t ask what the sauce was made out of, silly me. Either way though, said samosas were so delectable that I was driven here to make some myself. I appreciate the recipe post. Thank you in advance.
Do let me know how this works out for you. Thanks for taking the time to share your thoughts with us.
I’m a bit confused with the recipe are we supposed to use both warm water and oil or we are to use one type of liquid that is either oil or water
You are suppose to use both warm water and oil or ghee(clarified butter)
What type of oil?
Canola or any cooking oil.
There is no indication of where the cayenne and white pepper go/when they should be added. Assuming it’s just part of the seasoning of the ground chicken?
You add them with all the other spices. Thanks!