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Chicken and Cheese Samosas: A Perfect Asian Snack

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Rozlin loves to cook delicious Indian meals for her family. She enjoys sharing some of her favorite recipes with her online readers.

Crispy chicken and cheese samosas

Crispy chicken and cheese samosas

Crispy Chicken and Cheese Samosas

Samosas are a very popular snack in India as well as elsewhere in the Middle East and Asia. They are deep-fried pastry triangles stuffed with a spiced filling typically consisting of potato, spices and herbs. Sometimes it is also made with minced meat (kheema).

Samosas are very popular as a street food and party snack. They are also served in restaurants and cafes. In the month of Ramadan, they are traditionally eaten as an Iftar snack. These tasty morsels are beloved by kids and adults alike.

The recipe I'd like to share with you here is a twist on the traditional Indian style. These samosas are filled with spicy chicken, mozzarella cheese and corn, as well as Indian spices and herbs. Do try my recipe and enjoy it with your loved ones.

Cook Time

Prep timeCook timeReady inYields

1 hour

15 min

1 hour 15 min

17-18 samosas

Ingredients

  • 500 grams bone-in chicken
  • salt, to taste
  • 1/2 teaspoon turmeric powder (haldi)
  • 2 cups water
  • cheese, shredded, to taste
  • 1/4 cup corn, boiled
  • 2 tablespoons coriander leaves, chopped
  • 1 teaspoon dried fenugreek leaves
  • 1 teaspoon chaat masala
  • 1 teaspoon garam masala powder
  • 1 teaspoon cumin powder
  • 2 teaspoons green chilli sauce
  • 2-3 tablespoons spring onion green, chopped
  • 17-18 samosa sheets
  • 2 tbsp wheat flour
  • oil, for frying

Instructions

  1. Boil the chicken with salt and turmeric powder until cooked through and the water has evaporated.
  2. Separate the chicken meat from the bones. Discard the bones. Shred the meat.
  3. Transfer the shredded chicken to a mixing bowl. Add the boiled corn, chopped coriander leaves, roasted dried fenugreek leaves, chaat masala, garam masala powder, cumin powder, green chilli sauce, chopped spring onions and shredded cheese. Mix well. Samosa filling is ready.
  4. In a small bowl, add the wheat flour. Add water and mix well to form a smooth paste. Set aside.
  5. Take a samosa sheet. Fold the sheet to form a triangle. Fold further into the shape of a cone. Put the filling into the cone. Fold and apply flour paste to seal (see photos below).
  6. In a wok, add oil and fry samosas over medium flame until golden brown.

Photo Guide

Clean and wash 500 grams chicken with bones.

Clean and wash 500 grams chicken with bones.

Add salt and turmeric powder to the chicken.

Add salt and turmeric powder to the chicken.

Add water to boil the chicken.

Add water to boil the chicken.

Cook the chicken until done and the water has evaporated.

Cook the chicken until done and the water has evaporated.

Once the water has evaporated, turn off the flame and let the chicken cool down.

Once the water has evaporated, turn off the flame and let the chicken cool down.

Shred the chicken pieces and discard the bones.

Shred the chicken pieces and discard the bones.

Roast the dried fenugreek leaves.

Roast the dried fenugreek leaves.

Transfer the shredded chicken to a mixing bowl. Add chopped coriander leaves and boiled corn.

Transfer the shredded chicken to a mixing bowl. Add chopped coriander leaves and boiled corn.

Scroll to Continue

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Add chopped spring onion, chaat masala, roasted dried fenugreek leaves, garam masala, cumin powder and green chilli sauce.

Add chopped spring onion, chaat masala, roasted dried fenugreek leaves, garam masala, cumin powder and green chilli sauce.

Mix well.

Mix well.

Add shredded cheese as per your taste.

Add shredded cheese as per your taste.

Mix well. Samosa filling is ready.

Mix well. Samosa filling is ready.

Make a flour paste to seal the samosas by mixing some wheat flour and water.

Make a flour paste to seal the samosas by mixing some wheat flour and water.

Take a samosa sheet.

Take a samosa sheet.

Fold the sheet to form a triangle.

Fold the sheet to form a triangle.

Further fold into the shape of a cone.

Further fold into the shape of a cone.

It should look like this!

It should look like this!

Put some of the filling into a cone.

Put some of the filling into a cone.

Fold further to fully wrap the filling.

Fold further to fully wrap the filling.

Here the samosa is fully wrapped.

Here the samosa is fully wrapped.

Turn it to apply the flour paste.

Turn it to apply the flour paste.

Apply the flour paste as shown here.

Apply the flour paste as shown here.

Seal the samosa neatly.

Seal the samosa neatly.

The wrapped and sealed samosa should look like this.

The wrapped and sealed samosa should look like this.

This samosa is ready to get fried!

This samosa is ready to get fried!

I made 18 samosas with the filling I had.

I made 18 samosas with the filling I had.

Heat the oil and drop in the samosas.

Heat the oil and drop in the samosas.

When the edges start browning, flip the samosas.

When the edges start browning, flip the samosas.

Fry them over medium flame.

Fry them over medium flame.

Fry until golden brown on both sides.

Fry until golden brown on both sides.

Transfer the cooked samosas to an absorbent paper.

Transfer the cooked samosas to an absorbent paper.

Transfer to a serving plate. Serve hot.

Transfer to a serving plate. Serve hot.

Close-up of the yummy filling of a  crispy samosa.

Close-up of the yummy filling of a crispy samosa.

Suggestions and Variations

  • Spice level: You can increase or decrease the spice level by adjusting the amount of green chilli sauce. You can add red chilli flakes, too.
  • Cheese: I used shredded mozzarella cheese (approximately 1/2 cup). You can also use cheddar cheese, if you prefer, or a mix of both cheddar and mozzarella cheese. Increase or decrease the cheese as per your taste. You can omit cheese, too.
  • Samosa sheets: You can use store-bought samosa sheets or make your own at home. While folding samosas, cover the rest of the sheets and the folded samosas with a cloth or lid since the sheets can dry out quickly.
  • Wheat flour substitution: For the flour paste, you can use all-purpose flour (maida) instead of wheat flour.

© 2022 Rozlin

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