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Samosa Recipe

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Samosa Recipe – Baked or fried, super crispy Chicken Samosas full of well-seasoned chicken, peas and spiced up with just enough spices and heat. Great to make ahead as appetizers for parties.

Samosa Recipe

If you have tried this vegetable samosa HERE, then it is time to treat yourself with another samosa recipe. If you have not, you are missing out on a darn good appetizer/snack. Okay, you don’t like fried foods? Then make a healthier version of these street snacks by baking them instead of deep frying. And if you want it to be super quick, use filo dough.

What is a samosa?

Samosas are deep fried spicy pastry snacks that originated from India and East Asia but have quickly become an African favorite especially in the 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.

 Samosa Recipe

Chicken Samosa

Now for the folks that have tried my vegetable samosa, I am going to say, you are in for another treat with this chicken samosa here. They both taste great, but if I where to pick one it would be this chicken version – cause I LOVE chicken! 😉

I am going to say that this right here is at the top of my favorite fried appetizers list. 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?

 There’s an abundance of spices wrapped in this snacks. Spice lovers rejoice!

 Samosa Recipe

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.

Samosa vs. Empanada

I don’t know about you, but there’s something really appetizing about fried pastry snacks. And only two names appear to stand out among others – samosa and empanada. Despite coming from two different cultures, these two are commonly linked with entertaining and celebration through the fact that they are easy to prepare and fork-free.

Both samosa and empanada consist of dough filled with meat, potatoes or veggies that are either fried or baked. But they vary in shape. Samosas are somewhat triangular and empanada are usually semi-circle.

In addition to that, samosa are commonly associated with Asia, Mediterranean and African cuisine with flavors mostly from that of turmeric, cayenne and curry powder, while empanada is a popular snack among Latin communities tracing to its Spanish roots. It can be sweet (like this Pineapple Emapanada) or savory, often filled with this Picadillo recipe.

Read more about the difference between the two HERE.

Samosa Recipe

If you’re looking for a great party/game day food or simply as an appetizer or snacks, try this Samosa recipe here and you won’t regret it. It comes together easily without compromising the taste, and flies off the table too quickly. One of the best you’ll ever have!

Enjoy!

Watch How to Make It

Tips and Notes:

  1. If you don’t have much time, you can always use filo or phyllo dough.
  2. For the dough, you can use canola oil or any cooking oil in replacement of the clarified butter.
  3. You can either ground your chicken or use use pre-bought ground chicken.

 

Samosas
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Samosa Recipe

Samosa Recipe - Baked or fried super crispy Chicken Samosas full of well-seasoned chicken, peas  and spiced up with just enough spices and heat . 
4.67 from 6 votes
Prep: 40 mins
Cook: 30 mins
Total: 1 hr 10 mins
African, Indian
Servings 16 pieces

Ingredients

Dough

  • 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

Filling

  • 1-2 tablespoons oil
  • 1/2 medium onion , chopped
  • 2 teaspoons minced garlic
  • 1 teaspoon ginger , grated
  • ½-1 teaspoon pepper sauce or chili sauce
  • 1 teaspoon curry powder
  • ½ teaspoon cayenne pepper
  • ½ teaspoon smoked paprika
  • 1 teaspoon white pepper
  • 1/2 pound ground meat chicken, beef or turkey
  • 2-3 tablespoons parsley or cilantro
  • 1/3 cup frozen peas , thawed
  • salt to taste
US Customary - Metric

Instructions

Filling

  • In a medium- large skillet, add oil, onions, garlic, ginger and sauté, for about 2-3 minutes, stirring constantly to prevent any burns.
  • Then add, curry, pepper sauce, paprika, white and cayenne pepper and continue stirring with a heavy wooden spoon, about 2 minutes.
  • 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 salt or seasoning, to taste. Remove from the heat and let it cool. You may prepare this a day in advance.

Dough

  • In a large bow,l add flour and make a well then add sugar, salt.
  • Followed by water, and ghee or oil
  • Knead to form soft and sticky dough.
  • 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 overdo it. Dough should be soft, elastic and smooth.
  • On a lightly floured surface, form the dough into 16 balls.
  • 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.
  • In a large sauce pan, pour vegetable oil, until it is at least 3 inches, and place on medium heat or until oil is 350 degrees.
  • When ready, gently place a few samosas at a time into the saucepan.
  • Fry for a few minutes until the bottom side is light brown.
  • Turn over and fry for a few more minutes until the other side is light brown.
  • Serve warm or at room temperature with this avocado ranch dressing.
  • If baking, place on a baking sheet and brush with canola oil. Then bake at 375 degrees F for about 20 minutes or more until golden brown, turning once.
  • 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 sauce.

Tips & Notes:

  1. If you are press with time, you can buy pre-bought ground chicken.

Nutrition Information:

Calories: 209kcal (10%)| Carbohydrates: 20g (7%)| Protein: 7g (14%)| Fat: 10g (15%)| Saturated Fat: 4g (25%)| Cholesterol: 38mg (13%)| Sodium: 240mg (10%)| Potassium: 194mg (6%)| Fiber: 1g (4%)| Sugar: 1g (1%)| Vitamin A: 95IU (2%)| Vitamin C: 2.6mg (3%)| Calcium: 9mg (1%)| Iron: 1.5mg (8%)
Author: Immaculate Bites
Course: Appetizers, Snacks
Cuisine: African, Indian
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Nutrition Facts
Samosa Recipe
Amount Per Serving
Calories 209 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 4g25%
Cholesterol 38mg13%
Sodium 240mg10%
Potassium 194mg6%
Carbohydrates 20g7%
Fiber 1g4%
Sugar 1g1%
Protein 7g14%
Vitamin A 95IU2%
Vitamin C 2.6mg3%
Calcium 9mg1%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.

 

How to Make Samosa

 

Samosa Recipe.1In a medium- large skillet, add oil, onions, garlic, ginger and sauté, for about 2-3 minutes, stirring constantly to prevent any burns. Then add, curry, pepper sauce, paprika, white and cayenne pepper and continue stirring with a heavy wooden spoon, about 2 minutes.

Samosa Recipe.2Add minced ground chicken mix until ingredients have been thoroughly combine. Simmer for about 5 minutes or more. Finally throw in peas, parsley, adjust the salt or seasoning, to taste. Remove from the heat and let it cool. You may prepare this a day in advance.

Samosa Recipe.3In a large bowl, add flour and make a well then add sugar, salt. Followed by water, and ghee or oil. Knead to form soft and sticky dough.

Samosa Recipe.4Place 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 overdo it. Dough should be soft, elastic and smooth. On a lightly floured surface, form the dough into 16 balls. Roll the dough using a lightly floured rolling pin; cut it half.

Samosa Recipe.5Spoon 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.

Samosa Recipe.6Deep Frying. In a large sauce pan, pour vegetable oil, until it is at least 3 inches, and place on medium heat or until oil is 350 degrees. When ready, gently place a few samosas at a time into the saucepan. Fry for a few minutes until the bottom side is light brown. Turn over and fry for a few more minutes until the other side is light brown. Serve warm or at room temperature with this avocado ranch dressing.

Baking. Place on a baking sheet and brush with canola oil. Then bake at 375 degrees F for about 20 minutes or more until golden brown, turning once. 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 sauce.

Baked or Fried Super Crispy Chicken  Samosas full of chicken , peas  and spiced up with just enough spices and heat
Samosa Recipe
Samosa Recipe
Samosa Recipe

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Comments & Reviews

  1. Tunde says

    Lovely samosas easy to make with a good guide easy instructions. It will be for my daughter request u know when kids ask for veg parents !!!! Never protest specially peas

    Reply

  5. JPL says

    Just made the filling….soooo good… it’s not going to make it to the pastry though. I am going to enjoy it with tortilla chips, sour cream and some mango chutney and a little shredded iceberg lettuce. Next batch I will complete them.

    Glad I doubled the recipe!

    Thanks for the recipe! Followed it exactly and used lean ground beef.

    Reply

  6. Momma says

    Had some very authentic samosas over the weekend and they left me craving more! So, I stumbled upon your recipe and was pleasantly surprised at how easy the dough was to make!
    I made my own potato lentil filling and they were so yum!! The dough is very easy to work with, but I did have a bit of trouble getting the hang of folding them. After a few, I managed. My only issue was that they were a bit bigger than ones i have had prepared by my African friends and not all of mine were perfectly cooked through. Maybe I need to adjust the heat and fry them longer? Without burning them, hopefully 😉
    Still, my kids loved them! Thank you!!

    Reply

  7. Allison Sprague says

    Hi!
    I’m so excited to make this Now it’s 2019 and your recipes are still the best! Could you explain the best way to make clarified butter?
    Do you mind if I pass along your recipes?
    Best to you and a safe 4th of July to everyone!
    Allison

    Reply

  8. Andreas Bartz says

    I’ll try this Recipe as soon as possible! We have here a small, Indian Shop who sells Samosas and I love them. They are cheap (1€), have an amount of spicy flavour and are, in my opinion, the best Snack for on the road.

    Reply

  9. Manny says

    Hello!
    I can’t wait to try making these. In NYC I just paid 7.50 for just 2 of them
    But what I want to ask is…..Can I have your recipe for cucumber raita?
    I love raita but some places make it too watery, some make it with no flavor etc
    hard to find a great raita
    Thank you!

    Reply

  11. Genny Zentella says

    Came across your samosa recipe, seems something I can try to make. Like the instructional video and the recipe explanation looks easy to follow, thank you for sharing.

    Reply

  13. Rahab says

    Hi Immaculate, I really love most of your meal ideas and recipes. Now with these samosas I wish there was a video showing how you wrap them. I have several times and it’s always a disaster so I now use tortilla wraps but I know the ones made your way are very delicious.

    Reply

  14. Jessica says

    I am wondering with the samosas, I am thinking of baking them instead of frying them. With the canola oil, do you mean to put that oil on the baking sheet or put it directly on the samosas before putting them on the baking sheet? I wasn’t sure.

    Reply

  15. Ctelle says

    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?

    Reply

  16. Ruth says

    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

    Reply

  17. Andre says

    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.

    Reply

    • ImmaculateBites says

      Do let me know how this works out for you. Thanks for taking the time to share your thoughts with us.

      Reply

  20. Denise [email protected] Brazil To You says

    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.

    Reply

  22. [email protected] Eats says

    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!

    Reply

  24. lauren says

    Looks delicious! Can you tell me how much water to use in the dough? I will be making these ASAP. Happy New Year!

    Reply