How to Make a Delicious Chicken Samosa

Chicken samosa are small, fried South Asian snacks that are usually enjoyed as appetizers or snack foods for parties and gatherings. These samosas are filled with ground chicken, onions, garlic, and aromatic spices that give them their irresistible flavors. They are often served with chutney or sauces, making them a very popular dish around the world.

Samosas can be baked in the oven for a healthier option that is just as delicious. They are easy to make and can be made ahead of time, making them a great choice for dinner parties and other events. The baking method results in a samosa that is less crunchy than the deep frying technique, but it is still a great alternative to frying for those who do not enjoy fried foods.

To bake samosas, place them on a sheet pan lined with parchment paper. Brush each samosa with vegetable oil and cook for 10-15 minutes, or until golden brown on both sides. To prevent them from sticking to the pan, line the bottom of the pan with a thin layer of butter or cooking spray before adding the samosas.

If you’d like to add a spicy twist to these samosas, try adding some ground cayenne pepper or black pepper. You can also experiment with different seasonings in the samosa filling, such as coriander powder, turmeric powder, red chili powder, garam masala, and/or chicken masala.

To make these samosas, first prepare the dough by combining flour and salt, then gradually adding water until it becomes a soft, smooth dough. Once the dough is ready, make the samosa filling by cooking onions and garlic in a skillet with ground chicken, then adding potatoes, peas, and all of the spices. Once the filling is prepared, set it aside to cool. To assemble the samosas, take a piece of dough and roll it into an oblong shape, then cut the straight edge of the dough into a half moon. Moisten the curved edge with a little water, then fold over and press to seal. Repeat with the rest of the dough and filling. سمبوسة دجاج

Leave a Reply

Your email address will not be published. Required fields are marked *