Ingredients
- Oil 1 tbsp
- Chopped Onions ½ Cup
- Ginger Garlic Paste ½ tsp
- Chicken 250g
- Salt 1 tsp
- Red chilli powder 1 tsp
- Cumin seeds 1 tsp
- Chilli Flakes 1 tsp
- Pepper 1 tsp
- Carrot 2 tbsp
- Capsicum 2 tbsp
- Samosa Dough Sheets
- Cornflour Slurry (Thick Consistency)
- Oil for frying
Ingredient Image
What Makes This Recipe Unique
These little bites are packed with juicy chicken and flaky pastry, making them perfect for snacks or appetizers. They combine rich flavors with a satisfying crunch, pleasing both kids and adults alike.
Tips From The Kitchen
- Make sure the pastry is cold before rolling to get a crispier texture.
- Do not overfill the pastry to avoid leakage during baking.
- Brush the tops with an egg wash for a golden, shiny finish.
- Do not overfill the pastry to avoid leakage during baking.
- Brush the tops with an egg wash for a golden, shiny finish.
Step 1
Heat some oil in a pan and sauté the chopped onions for about a minute. Add the ginger garlic paste and cook for another minute until fragrant.
Step 2
Toss in the chicken and cook for 3-4 minutes until it turns white all over.
Step 3
Season with salt, red chili powder, cumin seeds, chili flakes, and pepper. Add the chopped carrot and capsicum, then mix everything well. Turn off the heat and let the filling cool down.
Step 4
Take a samosa dough sheet and fill it with the cooled chicken mixture. Use a little cornflour mixed with water as glue to seal the edges.
Step 5
Heat oil in a pan and fry the filled pastries on low heat until they turn golden brown and crispy.
Step 6
Drain on paper towels and serve warm with your favorite sauce.
Perfect Side Pairings
Serve warm with a side of your favorite dipping sauce, such as honey mustard or spicy aioli. They also pair well with a fresh salad or roasted vegetables for a balanced meal.
Leftover Storage Guide
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven or toaster oven to keep the pastry crisp rather than using a microwave.
