Samosa Recipe

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Author: Imma Published:10/04/2018Updated:5/09/2021

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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.

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.

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!

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.

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:

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

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

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.

In 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.

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.

Deep 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.