This chicken samosa recipe is best served with yogurt dipping sauce or chutney (like coriander and mint, tamarind or sweet mango). The dough and filling can be made ahead for quick assembly before guests arrive. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Total TimePrep: 15 min. + resting Bake: 25 min.
- 4 cups all-purpose flour
- 1 teaspoon salt
- 2/3 cup canola oil
- 3/4 cup water
- 1 tablespoon canola oil
- 1 small onion
- 1/2 cup chopped peeled potato
- 2 tablespoons curry powder
- 2 garlic cloves, minced
- 2 teaspoons minced fresh gingerroot
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- 3/4 pound ground chicken
- 1/2 cup frozen peas
- 1/2 teaspoon salt
- Oil for deep-fat frying
- Chutney, optional
- In a small bowl, combine flour salt and oil until mixture resembles bread crumbs. Gradually stir in water until smooth. Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Cover and let rest for 30 minutes.
- Meanwhile, in a large skillet, heat oil over medium heat. Add onion and potato; cook and stir until potato is almost tender, 5-7 minutes. Add curry, garlic, ginger, cumin, coriander and cayenne; cook 2 minutes longer. Add chicken; cook and stir until chicken is no longer pink and potato is tender, 5-6 minutes. Stir in peas an salt. Remove from heat.
- Divide dough into eight pieces. Roll one piece of dough into a 9x6-in. oval. Cut dough in half. Moisten straight edge with water. Bring one corner of half moon up to meet the other corner of the half moon, forming a cone. Pinch seam to seal. Fill with about 2 tablespoons chicken mixture. Moisten curved edge of dough with water; fold over top of filling and and press seam to seal. Repeat with remaining dough and filling.
- In an electric skillet or deep fryer, heat oil to 375°. Add samosas, a few at a time, into hot oil. Fry until golden brown, 2-3 minutes on each side. Drain on paper towels. Serve warm with chutney if desired.