Chicken Samosa is one of the most loved snacks in the world, especially in India, Pakistan, and the Middle East. It has a crispy outer layer made from flour and oil, and the inside is filled with delicious ingredients like potatoes, peas, chicken, or minced meat mixed with spices. People enjoy samosas with chutneys, tea, or even curry. While most samosas are deep-fried, some people prefer to bake them for a healthier option. To seal a samosa properly, a simple flour paste is used. The secret to a perfect samosa is the right spices like cumin, coriander, garam masala, and chili powder. Whether fried or baked, samosas always bring a crispy, spicy, and flavorful taste that makes them an all-time favorite snack. 😋
Ingredients
| Ingredient | 0.5 kg | 1 kg | 2 kg |
|---|---|---|---|
| For the Dough: | |||
| All-purpose flour | ¾ cup | 1½ cups | 3 cups |
| Salt | ¼ tsp | ½ tsp | 1 tsp |
| Vegetable oil | 1 tbsp | 2 tbsp | 4 tbsp |
| Water | ⅜ cup + ½ tbsp | ¾ cup + 1 tbsp | 1½ cups + 2 tbsp |
| For the Chicken Filling: | |||
| Vegetable oil | ½ tbsp | 1 tbsp | 2 tbsp |
| Onion (finely chopped) | ½ medium | 1 medium | 2 medium |
| Grated ginger | ½ tbsp | 1 tbsp | 2 tbsp |
| Grated garlic | ½ tsp | 1 tsp | 2 tsp |
| Salt (divided) | ½ tsp | 1 tsp | 2 tsp |
| Minced chicken | 4 oz (113g) | 8 oz (227g) | 16 oz (454g) |
| Ground cumin | ¼ tsp | ½ tsp | 1 tsp |
| Ground coriander | ¼ tsp | ½ tsp | 1 tsp |
| Chili powder | ⅛ tsp | ¼ tsp | ½ tsp |
| Garam masala | ½ tsp | 1 tsp | 2 tsp |
| Frozen green peas | 2 tbsp | ¼ cup | ½ cup |
| Green chilies (chopped) | 1 small | 2 small | 4 small |
How to make
Prepare the Dough
- In a big bowl, mix flour and salt. Add oil and mix well. Gradually pour in water while stirring to form a soft dough. Knead it into a smooth ball, cover with a damp cloth, and let it rest for 30 minutes.
Make the Chicken Filling
- Heat oil in a pan over medium heat. Add chopped onions, ginger, garlic, and half the salt. Cook for 2 minutes until the onions turn soft. Now, add minced chicken, the remaining salt, cumin, coriander, and chili powder. Stir and cook for 10 minutes. Add garam masala and green peas, mix well, and cook for another 5 minutes. Taste and adjust salt if needed. If you prefer it spicy, add some chopped green chilies.
Shape the Samosas
- Divide the dough into 6 pieces and roll each into a smooth ball. Flatten and roll out into a thin oval shape. Cut in half to make two pieces. Take one piece, apply a little water on the edges, and fold it into a cone shape, pressing the edges to seal. Fill the cone with 2 tablespoons of chicken filling, then pinch the top to seal completely. Repeat for all samosas.
Fry the Samosas
- Pour oil into a deep pan and heat it over medium heat. Once the oil is hot (about 200°F), add the samosas in small batches. Fry for 15 minutes until golden brown. Then, increase the heat and fry for another 5 minutes to get a crispy texture. Take it out and place it on paper towels to absorb excess oil.
- Enjoy your crispy and delicious homemade chicken samosas! 😋
History of Chicken Samosa
Origins of Samosa
Samosa is one of the most popular snacks in South Asia, but its journey began centuries ago in the Middle East and Central Asia. Around the 13th century, samosas were introduced to India, Pakistan, and Bangladesh by traders and travelers. At that time, it was known as “Sambusak” or “Sanbosag”, a small triangle-shaped pastry filled with minced meat. It was a convenient travel food because it could be easily carried, stayed fresh for a long time, and provided energy on long journeys.
How Samosa Changed in India
When samosa reached India, it started to evolve. The original samosa was made with meat filling (mutton or beef), but as it became more popular, different regions started changing the ingredients. People in India began adding spices, potatoes, and peas, creating a vegetarian version. However, over time, chicken samosa became a favorite among meat lovers.
During the Mughal era, samosas were served only to the royal family and were considered a luxury food. Mughal chefs experimented with new flavors, adding rich spices, nuts, and even dry fruits to the filling. However, as time passed, samosas spread across local markets and homes, becoming a common street food loved by people of all classes.
The Rise of Chicken Samosa
While traditional samosas were mostly vegetarian or made with mutton, the demand for chicken samosas grew in the modern era. People who wanted a lighter meat option started using minced chicken instead of mutton. Chicken samosas became juicier, spicier, and crispier, making them a perfect snack for all occasions.
Today, chicken samosas are popular worldwide. From India and Pakistan to the Middle East, Europe, and America, many restaurants and food stalls serve them with different spice levels and fillings. In some places, people like them extra spicy, while in others, they prefer a mild, flavorful version.
Chicken Samosa in Modern Times
Now, chicken samosa is not just a snack; it is a big part of celebrations and traditions. It is a must-have during Iftar in Ramadan, weddings, family gatherings, and parties. With time, cooking methods have also changed. Earlier, samosas were always deep-fried, but today, many people choose baked or air-fried samosas for a healthier option.
Chicken samosa has come a long way from its Middle Eastern roots to becoming a global favorite. It represents a blend of history, culture, and delicious flavors. Whether crispy and spicy or mild and juicy, chicken samosa will always remain a beloved snack for food lovers everywhere. 😋
FAQ’s
What are the ingredients in chicken samosa?
Chicken samosa is made with all-purpose flour, salt, oil, and water for the dough. The filling includes minced chicken, onions, garlic, ginger, green chilies, peas, and spices like cumin, coriander, chili powder, and garam masala.
What are the ingredients for samosa?
A basic samosa needs flour, salt, oil, and water for the outer layer. The filling can have potatoes, peas, onions, spices, and sometimes meat like chicken or mutton.
How to make crispy samosa?
To make samosas crispy, use less water in the dough, add a little oil or ghee while kneading, and fry them on low heat first, then increase the flame to make them golden brown.
What are the ingredients in Keema samosa?
Keema samosa is made with minced meat (mutton or chicken), onions, garlic, ginger, green chilies, cumin, coriander, garam masala, and salt. The dough is the same as regular samosas.
How to fill samosa step by step?
- Roll out the dough into a circle and cut it in half.
- Take one half and make a cone shape.
- Fill the cone with the prepared stuffing.
- Apply water on the edges and seal it properly.
- Make sure there are no open gaps.
What are the main ingredients in chicken food?
Chicken dishes usually have chicken, salt, garlic, ginger, onions, tomatoes, green chilies, and different spices like cumin, coriander, and garam masala.
What is the best combination with samosa?
Samosas taste best with green chutney, tamarind chutney, yogurt dip, or a hot cup of tea. They can also be eaten with chickpea curry (chana masala).
What are the ingredients in deep samosa?
Deep-fried samosas have flour, salt, and oil for the dough, and the filling includes potatoes, peas, onions, or minced meat with spices.
How to make paste to seal samosa?
Mix 2 tablespoons of flour with a little water to make a thick paste. Apply it on the edges of the samosa to seal it properly.
What spices are in samosas?
Samosas usually have cumin, coriander, garam masala, chili powder, turmeric, and black pepper for flavor.
Can I bake samosas instead of frying?
Yes! Brush the samosas with oil or butter and bake them at 180°C (350°F) for 25-30 minutes until golden brown.
What is the original samosa?
The original samosa came from the Middle East and Central Asia and was filled with meat, nuts, and dry fruits. When it came to India, it changed into a spicy and crispy snack filled with potatoes and peas.
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