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Samosa de pollo y verdura

Chicken Samosa

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Prep Time 35 minutes
Cook Time 20 minutes
Total Time 55 minutes
Servings: 4
Cuisine: India
Calories: 245
Ingredients Method Notes

Ingredients
  

For the filling:
  • 250 gr. chicken breast
  • 1 medium onion cut into small pieces
  • Small diced vegetables (green bell pepper, red bell pepper, potato, cabbage etc.)
  • 1 teaspoon cumin powder
  • 1 teaspoon turmeric powder
  • 1 ½ teaspoon garam masala
  • 2 teaspoons chat masala
  • 2 teaspoons ginger- garlic paste
  • Salt to taste
  • 3-4 sprigs of fresh cilantro finely chopped
  • 2 teaspoons of cornstarch to bind the filling
For the samosas:
  • Phyllo Pastry
  • 3 tablespoons flour to make a paste
  • Oil for frying

Method
 

Preparation of the filling:
  1. Boil the chicken breasts with water and salt. Drain the water and let it cool. Then chopped them with a knife or shred them with a fork.
  2. Mix the cornstarch with a little water and set it aside.
  3. Heat the oil in a frying pan. Add chopped onions, vegetables, ginger-garlic paste, salt and all the spices. Mix everything very well and cook over medium heat.
  4. Add the shredded chicken breasts and sauté for a few minutes.
  5. Add fresh cilantro and the corn-starch mixture. Sauté everything for a few seconds and let the mixer cool before using.
Preparation of the samosa:
  1. Place a phyllo pastry and cut into 3 strips about 6-7cm wide.
  2. Mix the flour with a little bit of water to make a paste. This paste will serve to seal the pastry.
  3. Take a corner of a phyllo strip and fold it to form a cone (like the photo of the steps). With a spoon put the filling inside and push it in. Fold the rest of the strip until forming a triangle (see photo). When you reach the end of the strip, spread a little flour paste onto the edges and seal well. Set aside and cover it with a damp kitchen towel or plastic wrap. Continue with the remaining samosas.
  4. When you have all the samosas ready, fry them over medium-high heat until golden and crisp.
  5. Remove and allow them to drain the excess oil on a kitchen paper before serving.
  6. Serve them hot with Mint chutney or Raita (yoghurt sauce).

Notes

Tips and tricks:

  • For the filling, I use corn-starch because it helps to bind the mixture that makes easier the fIlling process for the samosas.
  • Phyllo Pastry dries very fast, so you have to make sure to cover them with a damp kitchen towel or plastic wrap while making the samosas.