chicken samosa

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Serves: 18 

  • 2 large potatoes, peeled and cubed
  • 1 cup frozen carrots and peas, thawed
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon cumin seeds
  • 2 large onions, finely chopped
  • 500 gm minced chicken
  • 4 cloves garlic, crushed
  • 1 tablespoon curry powder
  • 1/2 teaspoon ground black pepper
  • 1 1/2 teaspoons salt
  • 2 tablespoons chopped fresh cilantro
  • 1 quart oil for deep frying
  • 1 (16 ounce) package phyllo dough

Prep:20min  ›  Cook:20min  ›  Ready in:40min 

  1. Bring a medium saucepan of lightly salted water to a boil. Stir in potatoes and frozen vegetables . Cook until potatoes are tender but still firm, about 15 minutes. Drain, mash the potatoes and mix in the carrots and peas and set aside.
  2. In a large saucepan over medium high heat, heat the oil. Brown cumin seeds, add in onions, garlic and minced chicken. Stir until chicken is cooked and onions are soft, about 5 minutes. Season with black pepper, salt and curry powder . Stir in the mashed potato mixture. Remove from heat and chill in the refrigerator for 1 hour, or until cool.
  3. Heat oil in a large, heavy saucepan over high heat.
  4. Mix chopped cilantro into the potato and chicken mixture. Place approximately 1 tablespoon of the mixture onto each phyllo sheet. Fold sheets into triangles, pressing edges together with moistened fingers.
  5. In small batches, fry until golden brown, about 3 minutes. Drain on paper towels and serve warm.

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