Masala Chicken & Pea Samosas

A crispy, flaky, golden samosa is undoubtedly one of the best afternoon snacks and when paired with the perfect chutney and masala tea, it's very hard to beat. My Grandma is the queen of homemade Samosas and growing up our freezers used to be stacked with these ready to fry treats. And once I tasted these scrumptious chicken samosas, I was kicking myself for not making a bigger batch and freezing it for later. This right here is my disclaimer, make more than one batch and you'll thank me later! 

If you prefer watching the recipe tutorial rather than reading, here's a video tutorial of this recipe.

Makes: 10 Samosas  

Ready in: 50 mins - 1 hour 

Difficulty: ★★☆

Ingredients

For the pastry:

2 cups all-purpose flour
1/2 cup water 

1/4 cup oil 
1/4 tsp salt

1/4 tsp cumin seeds

For the filling:

300g diced chicken, washed and drained

1/2 cup green peas
1/2 red onion, diced
1 tbsp oil 

1 tbsp ginger garlic paste

2 chillies, finely sliced
1 tsp garam masala 

1/2 tsp Kashmiri chilli powder 

1/2 tsp turmeric powder
1/2 tsp cumin seeds 

Salt to taste

Handful of coriander chopped (See note)

Method

In a large bowl combine flour, salt, cumin and oil. Rub flour and oil together until the texture becomes crumbly then gradually add water and knead until you have a smooth dough. Wrap dough in cling wrap and set aside for 15 minutes. 

Heat oil in a pan over medium heat and add onions. Sauté for a minute then add cumin seeds followed by coriander stalks and brown until onions become translucent.

Add ginger garlic paste and chillies, stirring to combine. Then add garam masala, Kashmiri chilli powder and turmeric powder stirring constantly.

Once spices are fragrant then add chicken and season with salt. Mix to combine then sauté on medium low heat until chicken is no longer pink. Add peas and sauté until chicken and peas is cooked through.  Top with coriander and set aside. 

To assemble Samosas, roll out rested dough into a baguette like shape and evenly cut dough into smaller sections. 

Shape dough into balls using your hands then flatten and roll out into a circle which is approximately 6-7 inches in diameter. 

Cut circle in half to have two semi circles. Using one semi circle at a time, bring the two ends of the straight edge together to form a cone like shape. Pinch the bottom edge to close any gaps. 

Fill cone with the prepared chicken filling and fold down top edge of pastry and seal with water.

Repeat steps to assemble all samosas and set aside until ready to deep fry.

Deep fry samosas on medium heat until crispy and golden in colour. Serve with chutney and a side of masala tea. Enjoy! 

Notes

Adjust oil and water to create a smooth dough. Add more water if the mixture is too dry and add more oil if it is too sticky.

Coriander stalks provide a lot of flavour therefore I recommend using this in the chicken filling.

Avoid overfilling Samosas as this will make it harder to seal the top edge and they may open when deep frying.