By Enjoy a classic Indian snack – with minimal effort – by making homemade chicken samosas. This open-faced variation is incredibly easy and hassle-free since it requires no folding or deep frying. Perfectly seasoned with traditional spices, succulent minced chicken is encased in crispy baked samosa shells and topped off with a delightful drizzle of tangy tamarind chutney.
Make mouthwatering chicken samosas that are sure to be a hit with family and friends. No deep frying or tedious folding is required – just an oven and the simple ingredients listed in the post!I’ve been an ardent fan of chicken samosas since childhood, and to this day, they remain one of my most-cherished Indian-Pakistani treats. Like most of you, we purchase pre-made varieties for convenience’s sake, but nothing beats the delectable taste of homemade chicken samosas.
As your culinary dietitian, I was determined to make the process of creating homemade chicken samosas simple and effortless. And, of course, my family’s eagerness to savour samosas more often compelled me to create a healthier version – with no deep frying: open-faced chicken samosas.
I hope you’ll consider adding this scrumptious recipe to your Iftar table, as it is the perfect complement to a healthy Ramadan meal!
Want more healthy Ramadan recipes? Check out my tandoori chicken tikka, a recipe that always gets rave reviews! These chicken patties are equally delectable and oh-so-succulent.
Why this easy recipe for samosas is a nutritious dream
This delicious samosas recipe uses health-promoting cooking methods while combining nutritious ingredients like:
Lean chicken for protein, which helps support blood sugar control for type 2 diabetes Olive oil and avocado oil spray as heart-healthy cooking oils. Turmeric, cumin, coriander and cinnamon for antioxidants and anti-inflammatory benefits.Indeed, these baked chicken samosas are an excellent way to devour a traditional treat without sacrificing flavour or nutrition.
Now, let’s get started on making chicken samosas!
Ingredients for samosas
To pull off these Indian samosas, here’s what you’ll need:
spring roll pastry sheets (square shaped) avocado oil spray (you could also use olive oil spray) olive oil onion bay leaves green chillies chicken mince (ground chicken) powdered spices like cumin, turmeric, coriander powder, and cinnamon salt and pepper fresh cilantro (leaves)How to make open-faced homemade samosas
You will love how easy this chicken samosas recipe really is. No more days spent stressing over wrapping your samosas to perfection or hours standing in front of a stove frying them.
Making samosa shells
Preheat the oven to 380 degrees Fahrenheit and begin by making the pastry shells for your samosas.
Making chicken samosa filling
While your samosa shells bake, move on to making the chicken mince:
The complete recipe with ingredient amounts can be found in the recipe card at the bottom of this post.
Serving samosas
These Indian chicken samosas are best served warm with a drizzle of tangy tamarind chutney. I especially love them as part of my nourishing nibbles board with an assortment of vegetables, dips, olives, berries, nuts and seeds. It’s a sure hit for any gathering!
Tips for the beginner cook
Work swiftly while prepping the samosa shells, so they don’t dry out or become too brittle. The more you vary the orientation of your pastry sheets, the crispier and crunchier each shell will be. Keep an eye on your samosa shells while they are baking, and consider rotating the cupcake pan to ensure an even golden-brown finish.Food safe storage
For maximum crispiness and flavour, I recommend storing samosa shells in a sealed container for up to 3-4 days. As for the chicken mince filling, it can be stored safely in an airtight container -refrigerated for up to three days. When you’re ready to enjoy your delicious open-faced samosas, simply warm the chicken filling and fill your pre-made shells!
You asked: What are samosa wraps made of?
Samosa wraps are typically made from a flour-based dough rolled flat and cut into circles. After the dough is filled, samosas are folded into a triangular shape and sealed with a wet starch mixture. After being sealed, they can be deep-fried or baked in the oven.
I hope you’ll love this easy samosas recipe as much as we do! Share your experience with me; leave a comment below, rate the recipe or take a picture and share it on Instagram — Don’t forget to tag @DesilicousRD so I can check out your wonderful creations. Happy cooking!
Baked Open-Faced Chicken Samosas (So EASY!)
Equipment
Ingredients
Pastry samosa shells
30 sheets spring roll pastry ready-made, square-shaped 5 tbsp oil 0.5-second spray per sheet, olive or avocado oilMinced chicken samosa filling
1 tbsp olive oil extra virgin 2 bay leaves large 5 cloves garlic finely chopped 3 green chillies finely chopped, with seeds 454 g chicken lean, minced 1½ tbsp coriander powder from crushed seeds 1½ tsp cumin powder 1 tsp turmeric powder ½ tsp cinnamon powder 1 tsp salt sea salt ½ tsp black pepper coarse 1 onion white, small, finely chopped ¼ cup cilantro washed, leaves, finely choppedInstructions
Pastry samosa shells
Minced chicken samosa filling
Video
Notes
Tips for the beginner cook
Work swiftly while prepping the samosa shells, so they don’t dry out or become too brittle. The more you vary the orientation of your pastry sheets, the crispier and crunchier each shell will be. Keep an eye on your samosa shells while they are baking, and consider rotating the cupcake pan to ensure an even golden-brown finish.Food safe storage
For maximum crispiness and flavour, I recommend storing samosa shells in a sealed container for up to 3-4 days. As for the chicken mince filling, it can be stored safely in an airtight container -refrigerated for up to three days. When you’re ready to enjoy your delicious open-faced samosas, simply warm the chicken filling and fill your pre-made shells!Nutrition
The post Baked Open-Faced Chicken Samosas (So EASY!) appeared first on Shahzadi Devje, Desi~licious RD.
