40 minChaat & street foodTimes are estimates, including soaking or resting where shown.
Chicken Samosas
Golden pastry filled with gently spiced chicken mince.
Prep30 min
Cook25 min
Soak / rest15 min
Total1 hr 10 min
Let’s get cooking.
- 01
Take 1 tablespoon of the oil and fry chopped onion 5 minutes. Add minced ginger and garlic, chicken mince, spices and salt. Cook 10–12 minutes, breaking up lumps, until dry and the chicken reaches 74°C. Stir in coriander and cool 15 minutes.
- 02
Mix flour and water into a sealing paste. Place a spoonful of cooled filling at one end of each pastry strip. Fold repeatedly into a triangle, keeping corners closed, and seal the final edge with paste.
- 03
Heat remaining oil to 170°C in a deep pan no more than half full. Fry in small batches 4–6 minutes, turning, until evenly golden and crisp. Drain on kitchen paper.
A little kitchen care
Use a food thermometer: poultry 74°C, ground beef 71°C, fish 63°C. Cook eggs until whites and yolks are firm. Keep raw and ready-to-eat foods separate.
Cooking temperature guide ↗Ingredients & allergy notes
Includes: Wheat
This is not an allergen-free claim. Check every ingredient and packaged blend for its full label, including possible cross-contact. Use vegetarian-suitable cheese and packaged ingredients for vegetarian recipes.
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