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Indian Chicken Samosa

Indian Chicken Samosa



For the wrapper:


Water-as required

Salt -to taste


For the filling:

Boneless chicken-200g, boiled and shredded

Onions-4 big, finely chopped

Ginger garlic paste-1 tbsp

Chilli powder-1/2 -1tbsp [depending on your spice level]

Coriander powder-1/2 tbsp

Salt to taste

Oil-3 tbsp


Oil for deep frying

A thick paste made using flour & water [for sealing]



For the wrapper:

•           Mix all the ingredients together and form a smooth dough.

•           Divide the dough into lime-sized balls and roll them out into thin discs.

•           Heat a flat bottomed pan and cook the discs slightly (only on one side) so that it doesn't taste raw anymore.

•           Continue the same process for the other wrappers.


•           Cut the wrappers into semi-circles.

•           Make a paste using water + flour to seal the edges.

•           Form a cone with the cut wrappers and fill it with the chicken filling. It can also be filled like 'turnovers'. But for that you need to roll out the dough into rectangles and not circles.

•           Seal it using the flour paste.

•           Deep fry in hot oil.

•           Serve with sauces of your choice.