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Punjabi Chicken Samosa

by Nazreen Ebthisam
written by Nazreen Ebthisam 4.5K views
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Punjabi Chicken Samosa

Punjabi Chicken Samosa | Punjabi Samosa | Indian Chicken Samosa Recipe

It is a most popular snack in India. It has a savory vegetarian filling, sometimes with non-veg and paneer also. Samosas are often accompanied by chutney, and have origins in medieval times or earlier.

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Punjabi Chicken Samosa

Serves: 2 Prep Time: Cooking Time:
Rating: 5.0/5
( 1 voted )

Ingredients

FOR DOUGH:-

  • All Purpose Flour - 1 cup
  • Oil - 3 tbsp
  • Ajwain - 1 tsp
  • Salt - as needed
  • Water - as needed

FOR STUFFING:-

  • Onion - 1/3 cup (chopped)
  • Ginger Garlic Paste - 1 tbsp
  • Green Chilli - 1 (chopped)
  • Cumin Seeds - 1 tsp
  • Boiled Potato - 1 (big, cut into small pieces)
  • Shallow Fried Chicken - 1/4 cup (chopped)
  • Lemon Juice - 1/2 of a lemon
  • Pepper Powder - 1/2 tsp
  • Red Chilli Powder - 1 tsp
  • Coriander Powder - 1/2 tsp
  • Turmeric Powder - 1/3 tsp
  • Coriander Leaves - 1 tbsp (chopped)
  • Salt
  • Oil

Instructions

  1. In a bowl, mix the flour, salt and ajwain together. Add oil and mix further. Add water gradually and knead to a soft dough. Cover and keep aside.
  2. Heat 2 tbsp oil, saute onion, green chilli and ginger garlic paste for 1 minute on high flame. Lower the flame and add the spice powders, cumin seeds and saute till raw smell fades.
  3. Add lemon juice, salt and saute further. Add boiled potato, fried chicken and mix till masala coats well. Add coriander leaves, mix again and remove from flame, the filling is ready.
  4. Cut the dough in equal parts and roll each part to a smooth ball. Take one ball, flatten it on a counter-top or a flat surface and roll it to a round disc shape using a rolling pin.
  5. Further cut through the centre of the dough crepe and shape it to a cone as shown in the video. Make sure to seal the edges tightly.
  6. Fill the cone with the stuffing and close the ends tightly using finger tips.
  7. Deep fry the samosas untill light golden and crisp. Serve hot with spicy or tangy chutney.