Samosas are really delicious and I rarely come across people who don’t enjoy eating them, BUT almost everyone I know who makes them, hates making them. Me included, lol! That said, samosas are definitely worth the time and trouble it takes to make them, especially if you can change up the filling like I’ve done with these Spicy Shredded Chicken Samosas. You can use chicken mince to make a really tasty filling as in these Chicken and Cheese Triangles, but using shredded chicken gives the samosas a different texture.

The filling is pretty straightforward to make and makes a large quantity (approx 45 – 50 samosas). In most of my recipes I try to use ingredients that are readily available to most people, this recipe is no different with the exception perhaps of the Panch Phoron (Indian 5 Spice) and Mr Naga Pickle. If you are able to source these ingredients then you’ll be able to fully appreciate the flavours in this recipe, however if you can’t get hold of them, omit them or simply replace with another ingredient.

For the Panch Phoron you can try to make your own blend using equal quantities of cumin seeds, fennel seeds, fenugreek seeds, black mustard seeds, and nigella (also known as kalonji) seeds. Replace the Mr Naga pickle with another chilli pickle or sauce of your choice, always taste as you add to make sure you add as much/as little as needed, as the strengths will vary from pickle to pickle.

Folding samosas can be a little daunting especially if you’ve never made them before or are inexperienced but I’m hoping with the step by step photos I’ve included below you’ll be able to fold them like a pro. It’s true what they say practise makes perfect, the more you make these things the better you’ll be at making them, so don’t feel put off learning how to fold them. Remember to fold as tightly as possible, this will reduce the amount of oil your samosas absorb (if you choose to fry them).

I’ve added sweetcorn to the filling but you can use anything you like; peas, mushroom, potato or mixed vegetables would all go well in this too. You could even try adding chopped jalapenos, chopped gherkins or mango pickle to add a little tang to the filling, I’m sure any of those would taste really nice too. I hope these Spicy Shredded Chicken Samosas go down well at your dining table, barbecue, party or wherever else you choose to serve them!

Makes 45 – 50 samosas

You will need: for Spicy Shredded Chicken Samosas

3 chicken breasts (about 700g)
1 tsp turmeric powder
3 bay leaves
1 tsp panch phoron (indian 5 spice)
1 tsp cumin seeds
1 tsp coriander seeds
3 medium onions
80ml oil
1.5 tsp minced garlic
1.5 tsp minced ginger
1. 5 tsp salt
2 tsp chilli powder
2 tsp mixed curry powder
1 tsp coriander powder
1 tsp cumin powder
1 can sweetcorn
3 – 4 tsp Mr Naga pickle (optional, if you want it extra spicy)
spring roll pastry (I use Tyj brand and cut it myself)
1 whisked egg (to seal the samosas, alternatively make a paste using 3 tsp of plain flour and a little water to seal)

Method:

Boil or pressure cook 3 chicken breasts (700g in weight) in enough water to cover them, along with 1 tsp turmeric powder….

….and 3 – 4 bay leaves until cooked through (about 10 mins in a pressure cooker, 20 mins in a normal saucepan). In the meantime prepare the other ingredients.

Coarsely crush 1 tsp each panch phoron, cumin and coriander seeds.

Once they look like the top left photo they’re ready.

Finely slice 3 medium onions.

Heat 80ml oil in a wok and add the crushed seeds….

….followed by the ginger and garlic, once brown add the sliced onions. Saute for a few minutes.

Once the onions are slightly soft add 1. 5 tsp salt, 2 tsp chilli powder, 2 tsp mixed curry powder, 1 tsp coriander powder and 1 tsp cumin powder. Cook uncovered for 5 – 7 minutes.

Drain one can of sweetcorn and add to the onions. Mix and leave to one side with the heat turned off for now.

Once the chicken is cooked, drain and use two forks to shred.

Add the shredded chicken to the onions and sweetcorn and cook for 5 – 8 minutes to let all the flavours meld together.

Taste and adjust salt if necessary, add 3 – 4 tsp of Mr Naga pickle for extra spice.

Cut the square spring roll pastry sheets into 3 even sized strips. I use 2 layers of pastry for each samosa as this stops the samosas absorbing too much oil.

Fold the bottom right hand corner up to create a triangle shape….

….then fold this triangle over to the left (top left hand photo), then bring it down again.

Open up the samosa cone you’ve created and fill using the filling made earlier.

Seal the edges with egg (or use a paste of plain flour and water) and fold over to seal.

Any loose pastry should be glued down with whisked egg or flour paste.

Continue making the samosas until you use up all the filling. Place them on a flat tray and freeze them in the freezer, once solid transfer them to a freezer bag or suitable container.

To cook the samosas, defrost for a couple of minutes in the microwave and then deep fry in hot oil for a couple of minutes either side.

Alternatively brush/spray with oil and bake in a hot oven (gas mark 5, 190°C, 375°F)  for 20 – 25 minutes or airfry for 10 – 15 minutes.

Enjoy the samosas with your favourite dipping sauces.

If you like the recipe please share with friends and family, also follow me on Facebook and Instagram. Questions? Leave a comment below or message me on Facebook.