I don’t know about you but I love a good chicken samosa with my Indian meal.
It kind of reminds me of the Arabic turnovers made with meat and spices.
The difference is that Arabic food is mostly warm spices, and the Indian is hot spice.
Having lived in the UK for the last ten years I got very used to having high quality Indian food.
Indian is a staple when it comes to takeout food in the UK.
I had so many favorite Indian restaurants that I used to go to with friends.
One in particular in Covent Garden in London called Punjab, they have some really amazing meals.
Their location is very central, and above all I used to live around the corner from where it is making it extra convenient.
Now I am forced to make the meals myself, which is not a bad thing at all.
I’ve been learning a lot about Indian spicing, and the different curries.
Like Arabic food, Indian food is a bit time intensive.
Although if you make your spice mixes and pastes in advance then it’s not too bad.
I’ve heard that there a few good Indian restaurants here in Amman, I’ll need to check them out.
Samosas are fun and relatively easy to make, and as I mentioned delicious.
I also like onion bhajis which are like deep fried onion balls.
I’m realizing I’m talking about how much I love all these deep fried foods, as if I’m 550 pounds!
I will hasten to add that these are sometimes foods!
I will also hasten to add that I am not 550 pounds!
What is a Samosa?
A samosa is a type of Indian appetizer that is made with various fillings.
As you would expect Indian spices dominate this type of recipe.
The filling is made and placed in the center of raw dough which is then deep fried.
This food originated in the Middle East and made its way to the sub continent via traders in the 13th or 14 centuries.
It is another food that shares its heritage with more than one people, evolving as it traveled.
Personally this is something I love about the history of food.
You never know where it is going to lead.
How to Make a Chicken Samosa
This recipe starts with onions being fried to which ground chicken is added and cooked in a saucepan.
Next the spices are added, and mixed into the pan creating chicken filling.
Once the filling is almost done add the frozen peas to the mixture.
Remove from the pan and place into a large bowl and allow to cool to room temperature.
Allow the dough to rest for 30 minutes.
Divide dough up into small balls, and roll them out into little rounds.
Place a portion of the chicken filling in the middle of the dough rounds and fold into a triangle cone shape.
If you like, put a little flour paste along the edges to make sure the samosas don’t pop open during the frying process.
Deep fry the samosas until light brown to golden brown.
Instead of dough some people use pastry sheets for the samosas.
Tips for Making Chicken Samosas
One of the important things is to be sure that you have a robust dough that can be rolled thin enough and fried.
The last thing you want is for your samosa to fall apart in the fryer.
Don’t stuff your samosas too full so they don’t burst, but also you don’t want to have too little filling so it’s all dough.
Make sure the ground chicken does not clump as this will make your samosa uneven.
Don’t over fry, you want it crispy but not crunchy.
Chicken Samosa Recipe
For the Filling
For the Filling
- Heat oil in a pan. Add onions and saute until translucent and soft.
- Add ginger and garlic. Stir.
- Add the chicken and use your spoon to break it down into small pieces.
- Add salt and spices. Stir until well mixed.
- Add the peas just before chicken is cooked through.
- Once chicken is cooked, remove and allow to cool.
For the Dough
- Whisk the flour and the salt. Add water and oil. Mix until a dough forms.
- Add more flour if it is too wet or add more water if it is too dry.
- Allow the dough to rest for 30 minutes.
Bringing It Together
- Divide dough into small balls.
- Roll out to about a ¼ inch thick rounds.
- Place a spoonful of filling and fold into a triangle shape.
- Deep fry until golden brown.
- Drain on paper towels.