Chicken Samosa recipe or keema samosa recipe contains a fried or baked pastry with a savory filling, typically consisting of spiced minced chicken, onions, potatoes, peas, and spices. It is a popular snack or appetizer in Indian, Pakistani, and Bangladeshi cuisine.
Chicken Samosa Recipe is a perfect blend of flavors and textures. Chicken samosa is a beloved dish that tantalizes taste buds with its crispy exterior and flavorful filling.
It originated from the Indian subcontinent. it became a worldwide street food and appetizer, enjoyed by people of all ages. This delectable snack combines aromatic spices, tender chicken, and crunchy vegetables to create the perfect balance of flavors.
Like any culinary masterpiece, recreating the authentic chicken samosa recipe requires patience and skill. The dough, made from a combination of whole wheat and all-purpose flour, must be rolled out thinly to achieve the desired crispiness.
The filling, consisting of minced chicken, onions, potatoes, peas, and a blend of spices, is carefully seasoned to create a balance of flavors.
Are there different type of samosas?
Yes, there are many types of samosas. Here are some examples:
- Chicken samosas
- Potato samosas
- Lamb samosas
- vegetable samosas
- Paneer samosas
- Cheese samosas
What is the best type of Samosa?
Chicken samosas are the best type of samosas without any second thought.
Their filling made with minced chicken, onions, spices, and herbs. They offer a savory and flavorful filling with a juicy chicken interior. They are so versatile and customizable. You can choose from a large variety of spices and herbs.
They pair well with tasty chutneys (sauces). People who eat non-vegetarian prefer chicken samosa more than other options. Try this chicken samosa recipe if you want to customize samosas according to your taste.
Is Samosa healthy or junk?
Samosas can also be healthy or junk depending upon your recipe process. Here are my tips to help you recreate chicken samosa recipe with healthy options:
- Use whole-wheat flour or a mix of whole-wheat and all-purpose flour to make dough. Refined white flour is an unhealthy option.
- Choose lean chicken for the filling of samosas and trim off any excess fat.
- Use plenty of vegetables, such as carrots, cabbage, and onions.
- Season with spices and herbs instead of relying on salt.
- Limit the amount of oil used.
- Avoid using processed ingredients and unhealthy fillings for your samosas.
What is English name of samosas?
Even in English samosa is called samosa.
The name “samosa” is thought to have originated from the Persian word “sanbosag”. This word means a triangular pastry filled with meat or vegetables.
The dish is believed to have originated in Central Asia, possibly Uzbekistan or Tajikistan, and was brought to the subcontinent by traders and invaders.
Another theory tells that the name came from a Sanskrit word “samsa”. Samsa means “baked pastry.” This term was used to describe a type of fried pastry filled with vegetables or meat.
Why my samosa is not crispy?
There could be many reasons of you keema samosa not being crispy. Here are some:
- If your samosas are under cooked they would lack crisp. Cook them properly from all sides.
- If you would fry samosas at low temperature they would absorb too much oil and would become soggy. If you fry them at too high temperature they would get brown quickly but they would not be cooked thoroughly. So, keeping an eye on oil temperature is important.
- If you are cooking in a small pan and have added all the samosas together and pan is crowded now. Samosas would not get enough space to get cooked properly and they would become soggy. So, cook samosas in batches.
- If the dough of your samosas is thicker than the desired consistency it would make samosas heavy and they would not get crispy.
- Do not put too much filling in the samosas. It would make them weigh down and they would not be crispy.
- If the filling of your samosas has too much moisture it would make the dough soggy.
- If you are keeping samosas in fridge and want to cook them now allow them to come to room temperature first. Leave them out of fridge for at least 30 mins. Otherwise they would not be cooked properly and would not be crispy.
- Do not stir samosas too much while frying. Stirring too much can break the dough. Flip them only once or twice.
- After frying samosas drain the oil properly. Put them on paper towels for some time after frying. They would absorb the excess oil and their crisp would not lost.
Why do my samosas have bubbles?
- Air pockets can form in the dough or filling during the preparation process, causing bubbles to appear during frying.
- If you would allow the dough to rest for too long, it would rise too much. Eventually it would become weak and prone to forming bubbles.
- You have to seal samosas properly. If you would not do so, samosas would have bubbles.
- Too much moisture in your filling of samosas can be a cause of forming bubbles.
- Cooking samosas on too much high temperature can also be a cause of forming bubbles in samosas.
Is samosa good for weight loss?
No, Samosa is not a good option for weight loss. Here are some reasons why:
- Samosas are deep fried traditionally. Because of this they are high in calories. A single samosa can have 200 to 300 calories.
- The dough which is used in samosas is often made with refined flour, which is low in fiber and can cause rapid spikes in blood sugar levels, leading to hunger and cravings.
- Samosas often contain high levels of sodium.
- Samosas provide limited essential vitamins and minerals and are not a nutrient-rich food choice.
Chicken Samosa Recipe:
Here is the list of ingredients you need to make keema samosa:
For the Filling:
- chicken breasts: 1 pound boneless, skinless(cut into 1-inch cubes)
- onion: 1 large(thinly sliced)
- green bell pepper: 1 thinly sliced
- red bell pepper: 1 thinly sliced
- ginger-garlic paste: 1 teaspoon
- cumin seeds: 1 teaspoon
- coriander seeds: 1 teaspoon
- garam masala: 1 teaspoon
- turmeric powder: 1/2 teaspoon
- red chili powder : 1/4 teaspoon
- chopped cilantro: 1/4 cup
- vegetable oil: 1/4 cup
For the Dough:
- all-purpose flour: 2 cups
- salt: 1/2 teaspoon
- vegetable oil: 1/2 cup plus extra for greasing
- water: 1/2 cup
Chicken Samosa Recipe: Instructions
Making the filling for Keema Samosa:
- Heat the oil in a large pan or skillet over medium heat.
- Add the cumin and coriander seeds and cook until they start to give fragrance. It would take about 1 minute.
- Now add the onion and sauté until it softens and becomes semi-transparent.
- Add the bell peppers and cook until it remains slightly tender.
- Now add the ginger-garlic paste, garam masala, turmeric, and chili powder. Keep stirring constantly. Cook for another minute.
- Add the chicken and cook until browned on all sides.
- Season with salt and pepper to taste.
- Add the cilantro and stir well.
Making the Dough for Chicken Samosa:
- In a large bowl pour flour and salt and combine them.
- Add the oil and rub it into the flour until it resembles coarse breadcrumbs.
- Now add the water gradually and knead until the dough comes together and forms a ball. It should be soft and flexible or stretchable.
- Cover the dough with plastic bag or sheet and let it rest for at least 30 minutes.
Assembling Keema Samosa:
- After 30 minutes divide the dough into small balls and roll them out into thin circles (about 6 inches in diameter).
- Place a spoonful of the chicken filling in the center of each circle.
- Fold the dough over the filling to form a triangle. Seal the edges by pressing them together with a fork.
Frying Chicken Samosas:
- Heat enough oil in a deep fryer or skillet to at least 350°F.
- Carefully drop the samosas into the hot oil and fry until golden brown and crispy on all sides. Do not stir the samosas too much otherwise the dough would break out.
- Remove the samosas from the oil and drain on paper towels.
- Serve the samosas with your favorite dipping sauce or chutney.
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Chicken Samosa Recipe: Keema Samosa
Ingredients
For Filling
- 1 pound chicken breast, boneless cut into 1 inch pieces
- 1 onion thinly sliced
- 1 green bell pepper thinly sliced
- 1 red bell pepper thinly sliced
- 1 tsp ginger-garlic paste
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp garam masala warming spices
- ½ tsp turmeric powder
- ¼ tsp red chilli powder
- ¼ cup chopped cilantro
- ¼ cup vegetable oil
For Dough:
- 2 cups all-purpose flour
- ½ tsp salt
- ½ cup vegetable oil +extra for greasing
- ½ cup water
Instructions
Preparing Filling
- Heat the oil in a large pan or skillet over medium heat.
- Add the cumin and coriander seeds and cook until they start to give fragrance. It would take about 1 minute.
- Now add the onion and sauté until it softens and becomes semi-transparent.
- Add the bell peppers and cook until it remains slightly tender.
- Now add the ginger-garlic paste, garam masala, turmeric, and chili powder. Keep stirring constantly. Cook for another minute.
- Add the chicken and cook until browned on all sides
- Season with salt and pepper to taste.
- Add the cilantro and stir well.
Making the Dough
- In a large bowl pour flour and salt and combine them.
- Add the oil and rub it into the flour until it resembles coarse breadcrumbs.
- Now add the water gradually and knead until the dough comes together and forms a ball. It should be soft and flexible or stretchable.
- Cover the dough with plastic bag or sheet and let it rest for at least 30 minutes.
Assembling the Samosas
- After 30 minutes divide the dough into small balls and roll them out into thin circles (about 6 inches in diameter).
- Place a spoonful of the chicken filling in the center of each circle.
- Fold the dough over the filling to form a triangle. Seal the edges by pressing them together with a fork.
Frying the Samosas
- Heat enough oil in a deep fryer or skillet to at least 350°F.
- Carefully drop the samosas into the hot oil and fry until golden brown and crispy on all sides. Do not stir the samosas too much otherwise, the dough will break out.
- Remove the samosas from the oil and drain on paper towels.
- Serve the samosas with your favorite dipping sauce or chutney.
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Final Words: Chicken Samosa Recipe
As we reach to the end of this cooking adventure, we cannot exaggerate the exceptional appeal of the keema samosa, which is a culinary masterpiece that has won taste buds across the globe.
Its charming flavors, crispy exterior, and versatility have made it a beloved snack, enjoyed in countless homes, street food stalls, and restaurants worldwide.
Through this comprehensive guide, we have delved into the secrets of recreating the perfect chicken samosa recipe, from selecting the finest ingredients to mastering the art of dough preparation and filling assembly.
I have shared expert hacks and local people’s tricks, empowering you to elevate your samosa-making skills to new heights.
Whether served as an appetizer, snack, or main course, keema samosa offer a symphony of flavors and textures that delight the senses.
Their versatility allows them to be enjoyed plain or paired with a variety of dips and chutneys, each adding its own unique dimension to the experience.
As you step on your own chicken samosa recipe adventures, I encourage you to experiment with different fillings and flavors, such as vegetarian fillings or the addition of sweet touches like honey or sugar syrup.
The possibilities are endless, and each variation promises a new taste sensation. If you liked the recipe comment below.
You can also contact me personally through my mail shereenkhan@onlyasianfood.com. Do not forget to follow me one fb and instagram. Also check this page for more Indian Recipes.
Happy Cooking!
I would love to add boiled mashed potatoes also❤