Breakfast
Lunch
Dinner
Snacks
Meals
Drinks
Vegan
Ingredients 0/14
Ingredient Image
Why You'll Keep Making This
These little bites are packed with flavorful chicken wrapped in a crispy, golden pastry. They are easy to hold and perfect for sharing. Whether as a snack or part of a meal, their size makes them ideal for any occasion.
Best Cooking Tips
- Use cold butter when making the pastry to ensure it stays flaky.
- Don’t overfill the pockets to prevent them from bursting during baking.
- Brush the tops with egg wash for a shiny, golden finish.
- Don’t overfill the pockets to prevent them from bursting during baking.
- Brush the tops with egg wash for a shiny, golden finish.
Step 1
Heat some oil in a pan and sauté the chopped onions for about a minute. Add the ginger-garlic paste and cook for another minute until fragrant.
Step 2
Toss in the chicken and cook for 3-4 minutes until it turns white all over.
Step 3
Season with salt, red chili powder, cumin seeds, chili flakes, and pepper. Add the chopped carrot and capsicum, mix everything well, then turn off the heat and let the filling cool.
Step 4
Take a samosa dough sheet and shape it into pockets, using a little cornflour slurry to seal the edges so they stick well.
Step 5
Heat oil in a pan and fry the pastry pockets on low heat until they turn golden brown and crispy.
Step 6
Drain on paper towels and serve warm with your favorite sauce.
Creative Serving Ideas
Serve warm with a side of fresh salad or a tangy dipping sauce like honey mustard or spicy mayo. They also pair well with a light soup for a comforting meal.
Keeping It Fresh
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to keep the pastry crisp rather than using a microwave. For longer storage, freeze them before baking and cook directly from frozen.
209
people cooked this recipe
