Chicken Samosa (baked)
by a UK based family originating in East Africa
Samosas are usually associated with festivity and flavour. You may think that they’re difficult to make because you don’t know how to fold them. But just follow our easy step-by-step photos to create a perfect triangular samosa every time — quick, tasty and healthy all in one little package!
2 tsp olive oil
450 g minced chicken
1 tsp crushed garlic
1 tsp crushed ginger
1 pinch turmeric powder
1 tsp salt
1 tsp green chillies, crushed
1 tsp lemon juice
½ tsp garam masala
handful fresh coriander leaves, chopped
6 spring onions, chopped
3 tbsp plain flour
4 tbsp cold water
spray oil, for greasing tray
18 sheets of 21 cm x 21 cm spring roll pastry, defrosted (cover with a damp cloth)
3 tbsp oil, for brushing samosas
lemon wedges, to serve
This recipe had been sourced from A private contributor
Here’s your chance to enjoy crispy samosas with a delicious spicy chicken and spring onion filling for just over 100 Calories a piece (the nutritional information below is for a serving of 2 samosas). They are just as tasty as traditional fried samosas, but these are simply brushed lightly with oil and baked in the oven. You can use this cooking method for other snacks too, like Dhal Katchori.
1. Heat the oil in a medium saucepan and add the minced chicken. Cook for 5 minutes over a medium heat, stirring frequently.
2. Add the garlic, ginger, turmeric, salt and green chillies.
3. Cook until all the water has evaporated and the mince looks light brown.
4. Let the mixture cool for 5 minutes, then add the lemon juice, the garam masala powder, chopped coriander and spring onions.
5. Mix the flour and the water together into a paste.
6. Cut the pile of pastry sheets into three: You will need two rectangles of pastry, each measuring around 21 by 9 centimetres and you will have a thin strip of pastry left, which you won’t need for the samosas. If the pastry you bought was 60 by 20 centimetres, you can cut this into three equal rectangles.
7. Follow the pictures and cut the pile of pastry sheets into rooftop shapes.
8. Take two of the pastry sheets at a time and fold into pockets, as shown in the pictures. Make sure you keep the rest of the pastry moist under a damp tea towel.
9. Fill each pocket with about a tablespoon of the mince mixture. Spread the flour-paste along the edges of the final fold as shown and press down to ensure a complete seal.
10. Preheat oven to 200 C (400 F) or gas mark 6. Grease a baking tray with spray oil. Place filled samosas on the tray and brush with oil on both sides.
11. Place the tray in the centre of the oven for around 30 minutes or until the samosas are crisp and golden brown.
12. Serve hot with fresh lemon wedges.
Serving size: Two samosas per serving.
Food facts per serving
Why not compare this recipe with all our other dishes in the Nutrient Table