86% would make this again

Chicken Samosa Recipe

Q: My samosas sometimes burst open while frying. How do I stop that?

Common causes are overfilling, trapped air pockets, or oil that’s too hot so the outside puffs and breaks before the inside is done. Don’t overfill; press out extra air when sealing and use a tight, neat seal with flour paste or water. Fry at steady medium heat so the pastry cooks through without sudden expansion.

Q: What’s the best way to freeze samosas and reheat them later?

Freeze them raw on a tray until solid, then transfer to a bag - that way you can fry or bake from frozen and get consistent results. If you froze cooked samosas, reheat in a hot oven or air fryer to restore crispness; avoid microwaving as it softens the pastry. Thawing at room temperature can make them soggy, so cook from frozen when possible.

Q: What filling ingredients and seasonings actually work best, and what should I avoid?

Use well-browned onion, toasted whole spices or ground spices that are briefly fried to release aroma, and a binding bulker like a small amount of mashed potato or drained peas to keep the mix moist but not wet. Finish with lemon juice or amchur for brightness and fresh coriander for lift. Avoid raw watery vegetables, undercooked mince, or wet sauces straight in the mix - these are the things that make pastry soggy or fillings runny.

Q: Can I bake or air-fry samosas instead of deep-frying? Will they still taste good?

Yes, baking or air frying is an easy, lower-oil option and works well if you brush or spray the pastry lightly with oil first. They won’t be identical to deep-fried samosas (the deep-fried version has a different crunch and flavour), but baked or air-fried ones can still be crisp and delicious if the filling is dry and you give them a high, even heat.

Q: Why do my samosas turn out soggy instead of crispy?

Most often it’s excess moisture in the filling or steam trapped under the hot samosa. Cook the filling until any liquid has evaporated, cool it fully before filling, and drain or squeeze wet ingredients (peas, grated veg) first. After frying, drain on a wire rack rather than a flat plate so steam can escape, that keeps the pastry crisp.

Q: How do I keep samosas crispy for longer?

Let them cool on a wire rack, don’t stack or cover while hot, and store at room temperature in a single layer if you’ll eat them the same day. For longer storage, keep cooked samosas in the fridge and re-crisp in a hot oven or air fryer before serving. Avoid covering warm samosas or leaving them on a plate, trapped steam makes them go soft fast.

Vish G

August 30, 2025

Chicken Samosa Recipe made with ready-made sheets means you can skip the rolling and still enjoy crispy, golden bites in no time. Juicy spiced chicken filling meets flaky pastry for the perfect snack or party starter. They’re so good you might want to make a double batch before everyone shows up.

PREP TIME

30 MIN

COOK TIME

20 MIN

SERVINGS

18-20

Ingredients

400–500 g (14–17 oz) ground chicken
1 medium onion, finely chopped
1 tbsp ginger garlic paste (or 1 tsp each minced ginger and garlic)
1–2 green chillies, finely chopped (optional, adjust to taste)
1 small boiled potato, peeled and mashed (about 120–150 g / 4–5 oz)
75 g (½ cup) frozen peas, thawed and drained
1 tsp cumin seeds or ½ tsp ground cumin
1 tsp coriander powder
½ tsp turmeric
½–1 tsp garam masala (add to taste)
2 tbsp chopped fresh coriander leaves (cilantro)
1–2 tsp lemon juice or ¼ tsp dry mango powder (amchur)
Salt and black pepper to taste
1 tsp cornflour or 1 tbsp breadcrumbs if mixture feels too loose
20 ready made samosa sheets or spring roll wrappers, thawed if frozen
2 tbsp plain flour mixed with 2 tbsp water for sealing paste
Oil for frying (enough to deep fry or shallow fry in batches)

Instructions

Heat 2 tbsp oil in a large pan, add cumin seeds and let them sizzle for a few seconds.
Add chopped onion and cook until soft and lightly golden. Stir in ginger garlic paste and chillies.
Add ground chicken, breaking it up as it cooks. Cook on medium heat until the chicken is fully done and any liquid has evaporated.
Stir in coriander powder, turmeric, salt and pepper. Cook for 1 minute so the spices bloom.
Add mashed potato and peas, mixing well. Cook for another 2–3 minutes, making sure the filling stays fairly dry.
Remove from heat, stir in garam masala, lemon juice and fresh coriander. Taste and adjust seasoning.
Spread the filling out on a plate to cool quickly. Once cool, refrigerate 20–30 minutes before filling.
Keep samosa sheets covered with a damp cloth while you work so they do not dry out.
To assemble, fold each sheet into a cone, fill with 1–2 tbsp of chicken mixture, then seal the edge with a little flour paste. Do not overfill and press edges firmly to close.
Heat oil to medium. Test by dropping in a small piece of pastry, it should rise and bubble steadily, not burn right away.
Fry samosas in batches until golden brown on all sides, about 3–4 minutes. Drain on a wire rack or kitchen paper.
Serve hot with chutney, yoghurt dip or ketchup.