Kerala Chicken Samosa

Here is the recipe…

Make small balls of gooseberry size from the dough…

Step 1 - chicken samosa
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Roll each ball into a circle. Cut the circle into 4 quarters. Take 1 quarter, at a time and join the curved edges by pressing together to form a corn shape…

Step 2 - Chicken samosa
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Put 2 tsp of filling in the cone…

Step 3 - Chicken samosa
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Cover the cone with the open edge. Seal together the edges nicely and you get a triangle shape…

Step 4 - Chicken Samosa
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Heat oil in a deep and wide pan on medium heat. Once the oil is really hot, but not smoking hot, reduce the flame to low-medium and start frying the samosas in batches. Fry till both sides turn golden brown…

Step 5 - Chicken Samosa
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Kerala Chicken Samosa

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Course: Appetiser, Snack, Starter
Cuisine: Indian, Kerala, South Indian
Author: Maria Jose Martin

Ingredients

For the filling

  • 400-450 gms Cooked and shredded chicken (measured before cooking & I used boneless chicken breast)
  • 2 big Onion (chopped)
  • 3-4 Green chilli (chopped)
  • 2 - 2.5 tsp Chopped ginger
  • 1/2 tsp Turmeric powder
  • 1/2 tsp Pepper powder
  • 2 tsp Chicken masala (refer notes)
  • Curry leaves
  • 1 tbsp Chopped coriander leaves (optional)
  • Salt
  • Oil (I used coconut oil)

For the covering

  • 1.5 cups Plain flour (maida)
  • 2 tsp Oil (I used sunflower oil)
  • Salt
  • 1/2 - 3/4 cup Lukewarm water
  • Oil (for deep frying)

Instructions

  • To make the filling:
  • Heat oil in a wide pan and add chopped onion. When onion becomes soft and begins to brown (no need to brown completely), add chopped ginger, green chilli and curry leaves. Cook for 2 mins. Add salt, turmeric powder, pepper powder and chicken masala. Cook for 2 mins. Add cooked and shredded chicken. Mix well. Cook for 2-3 mins, till everything is mixed well. Add chopped coriander leaves (if using), mix well and remove from fire. Let it cool.
  • To make the covering:
  • Mix together flour, salt and oil. Add lukewarm water gradually and form a smooth dough. Keep it covered with a wet cloth till you are ready to use.
  • Assembling:
  • Make small balls of gooseberry size from the dough. Roll each ball into a circle. Cut the circle into 4 quarters. Take 1 quarter, at a time and join the curved edges by pressing together (you can use water to moisten it, if required) to form a corn shape. Put 2 tsp of filling in the cone and cover the cone with the open edge. Seal together the edges nicely and you get a triangle shape.
  • Repeat the process, till you use the whole filling and dough. Make sure you cover the shaped samosas with wet clothes, while making others.
  • Heat oil in a deep and wide pan on medium heat. Once the oil is really hot, but not smoking hot, reduce the flame to low-medium and start frying the samosas in batches. Fry till both sides turn golden brown. Drain excess oil on tissue paper.
  • Serve hot with tomato ketchup, but make sure you dont burn your tongue with piping hot samosas ;)

Notes

I got 40-50 small size samosas from the above qty.
I boiled the chicken with salt and pepper and then shredded it using hands.You can also use beef instead of chicken. You can make the filling one or two days in advance n refrigerate it.
If you dont have readymade chicken masala, you can use a combination of fennel powder and garam masala.
You can store the shaped samosas in fridge for 2 days. You can freeze the samosas and fry them later when required. Once you shape the samosas, place them in a plate lined with parchment or baking paper and freeze. Once it's frozen, you can store it in a ziplock bag. I usually thaw it before frying, but I've seen some people frying it directly from the freezer, but I havent it tried it that way yet.
Tried this recipe? Let others know by...mentioning @mariasmenu or tagging #mariasmenu

 

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  • Hi maria i tried this recipe its very tasty and tried many of ur recipes every came out well.thanks marias for giving good recipes.may god bless u.

    • Hi Riya,

      I havent tried reheating them after frying them. However I do store them in fridge or freezer before frying. If you are re-heating them after frying, it may be too greasy. May be you can try it with a few and see how it works.

      Cheers
      Maria

  • Wow, the samosas look great in that pic. Does baking soda help the samosas to puff up or look the way it is in that pic? Also can I use atta instead of maida? Will I get the same result?

    • Hi Feba,

      We didnt use any raising agent to make the samosa. It puffs up, once you put it in oil.

      I havent tried making it with atta, so I’m not sure about the texture. I guess it might be a bit dense than the Maida one.

      Cheers
      Maria

  • Lovely recipe, Maria and Sheena!. Thank you!. A doubt.. one ball cut into 4 quarters. Then these 4 quarters become 4 small samosas right?.

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