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Samosas with Cheese and Chicken

Cheese and Chicken Samosas

Mia Florea
Crispy homemade samosas filled with melty cheese or a warmly spiced chicken mixture, wrapped in light, flaky pastry and fried until golden.
5 from 1 vote
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Prep Time 35 minutes
Cook Time 25 minutes
Waiting Time 2 hours
Total Time 3 hours
Course Appetizer
Cuisine Middle Eastern
Servings 20 pieces

Ingredients
 
 

For the Dough:

  • 2 cups all-purpose flour
  • 2 tablespoons ghee
  • 1/3 cup lukewarm water
  • 1 teaspoon salt

For the Cheese Filling:

  • 2 cups grated cheese (mild Gouda or mozzarella work well)

For the Chicken Filling:

  • 1 piece chicken breast cut bite size pieces
  • 1 small onion finely chopped
  • 1 garlic clove grated
  • 1 tablespoon olive oil
  • 1 small chili finely chopped
  • 1 teaspoon turmeric powder
  • 1 teaspoon paprika
  • 1 teaspoon cumin powder
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 teaspoon freshly chopped coriander or parsley
  • ½ cup water

Instructions
 

Prepare the Dough:

  • In a bowl, combine the flour and salt. Add the ghee and rub it into the flour using your fingertips until the mixture resembles fine breadcrumbs.
  • Then gradually add the lukewarm water until the dough comes together.
  • Knead by hand for about 5 minutes, until smooth and elastic.
  • Wrap the dough in cling film and refrigerate for 2 hours.

Prepare the Chicken Filling

  • Heat the olive oil in a saucepan over high heat. Add the chicken and cook for about 5 minutes, stirring frequently.
  • Add the onion and cook for another 2–3 minutes, until softened.
  • Stir in the garlic, chili, spices, salt, and pepper.
  • Add the water and simmer until the chicken is fully cooked and all the liquid has evaporated.
  • Remove from the heat, stir in the chopped coriander or parsley, and let the filling cool completely.

Assemble the Samosas

  • Roll out the chilled dough to about 2–3 mm (⅛ inch) thickness.
  • Using a round cookie cutter (7–8 cm / 2.7–3 inches in diameter), cut out circles.
  • Place 1 teaspoon of filling in the center of each circle. For cheese samosas, add the grated cheese directly before sealing.
  • Fold the dough over the filling to form a crescent shape. Press the edges together and seal firmly using a fork.

Fry

  • Heat oil for deep frying to 170–180°C (340–355°F).
  • Fry the samosas in batches for about 2 minutes per side, or until golden and crisp.
  • Remove and drain on paper towels. Serve hot.

Notes

Cheese and Chicken Samosas
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