For the Samosa Filling

• Boneless chicken (minced or finely chopped) – 500 g
• Onion (finely chopped) – 1 large
• Green chilies (finely chopped) – 2–3
• Ginger‑garlic paste – 1 tablespoon
• Curry leaves (optional) – 8–10 leaves
• Cumin seeds – 1 teaspoon
• Coriander powder – 1½ teaspoons
• Garam masala – 1 teaspoon
• Black pepper powder – ½ teaspoon
• Chili powder—to taste
• Turmeric powder – ¼ teaspoon
• Salt – to taste
• Fresh coriander leaves (chopped) – 2 tablespoons
• Lemon juice – 1 tablespoon
• Oil – 2 tablespoons

For the Samosa Dough (Outer Cover)

• All‑purpose flour (maida) – 2 cups
• Salt – ½ teaspoon
• Oil or ghee – 4 tablespoons
• Water – as needed (for stiff dough)

For Sealing

• All‑purpose flour – 2 tablespoons
• Water – to make thick paste

Method

Step 1: Prepare the Dough

1. In a bowl, mix flour and salt.
2. Add oil or ghee and rub it into the flour until it resembles breadcrumbs.
3. Gradually add water and form a firm, stiff dough (not soft).
4. Cover and rest for 20–30 minutes.

✅ Resting helps develop gluten and gives a flaky texture.

Step 2: Prepare the Chicken Filling

1. Heat oil in a pan over medium heat.
2. Add cumin seeds and let them splutter.
3. Add chopped onions and sauté until golden.
4. Add ginger‑garlic paste and green chilies; cook until the raw smell disappears.
5. Add chicken mince and cook until moisture evaporates.
6. Add all spices: turmeric, chili powder, coriander powder, garam masala, pepper, and salt.
7. Cook until the mixture becomes dry but not overcooked.
8. Finish with lemon juice and fresh coriander leaves.
9. Cool the mixture completely before filling.

✅ Cooling is very important to prevent soggy samosas.

Step 3: Make Samosa Sheets

1. Divide dough into equal balls.
2. Roll each ball into a thin oval.
3. Cut in half to form two semicircles.
4. Apply flour paste along the straight edge.
5. Shape into a cone.

Step 4: Fill and Shape

1. Fill the cone with 2 tablespoons of chicken filling.
2. Seal the top using flour paste.
3. Press firmly to avoid opening during frying.

✅ Do not overfill – this causes breakage.

Step 5: Frying

1. Heat oil on low to medium heat.
2. Add samosas gently.
3. Fry on low heat for 6–8 minutes, then increase heat slightly.
4. Fry until golden brown and crisp.
5. Remove and drain on absorbent paper.

✅ Slow frying ensures crispness without bubbles.

Serving Suggestions

• Serve hot with mint chutney, tamarind sauce, or ketchup
• Perfect for:
  • Evening tea service
  • Buffet starters
  • Staff meals
  • Frozen snack production

Professional Chef Tips

• ✅ Always fry samosas from cold oil for best texture
• ✅ Keep filling dry, not moist
• ✅ Dough must be stiff, never soft
• ✅ Can be frozen raw for up to 1 month

Storage & Freezing

• Raw samosas: Freeze on tray, then store in airtight bags
• Shelf life: 30–40 days (frozen)
• Cooking from frozen: Fry directly, no thawing

Conclusion

Chicken samosas are a timeless snack that combines crisp pastry with flavorful spiced filling. Whether prepared for a luxury resort, street food counter, or home kitchen, mastering the technique ensures consistent quality and excellent guest satisfaction. With the right balance of spices, correct dough preparation, and proper frying, chicken samosas always remain a crowd favorite.

A. Chicken Filling Cost

Total Dough & Fry Cost: 1,635 LKR

✅ Total Food Cost:

9,137 LKR for 100 samosas

✅ Yield efficiency: ~90%
(10% loss from trimming, moisture loss, oil retention)

👉 Raw Food Cost Per Samosa

9,137 ÷ 100 = 91.37 LKR

✅ Cost per samosa: ≈ LKR 92