If you love the crispy, flavorful crunch of a samosa but prefer a healthier alternative to deep-frying, this Baked Chicken Samosa recipe is perfect for you. These samosas are just as delicious and crispy, but with the added benefit of being baked instead of fried. With a savory minced chicken filling and the crunch of samosa sheets, this recipe is a delightful snack or appetizer that’s sure to impress.

Baked Chicken Samosa

Why You’ll Love This Recipe

Baked Chicken Samosas offer all the deliciousness of the traditional deep-fried version but with less guilt. The filling, made with tender minced chicken, green peas, and a blend of aromatic spices, is packed with flavor. The baking process ensures the samosas come out crispy and golden, making them the perfect snack or party appetizer. Plus, with step-by-step instructions, you’ll find it easy to make these samosas at home without the mess of deep frying.

Ingredients

For Samosas:

25 to 30 Samosa Sheets (also known as Samosa Patti)
Oil or Butter for brushing over samosas
3 tablespoons All-Purpose Flour (Maida)
3 tablespoons Water

For Keema Filling:

2 tablespoons Oil
1.5 teaspoons Cumin Seeds (Jeerakam)
1 large Onion, finely chopped
1 tablespoon Ginger Garlic Paste
2 Green Chillies, finely chopped
2 large Tomatoes, finely chopped or pureed
1.5 cups Green Peas (frozen peas work fine)
500 grams Minced Chicken
2 teaspoons Chilli Powder
1.5 tablespoons Coriander Powder (Malli Podi)
1 teaspoon Turmeric Powder (Manjal Podi)
1.5 teaspoons Cumin Powder (Jeera Powder)
2 teaspoons Garam Masala Powder
Salt to taste
A handful of finely chopped Coriander Leaves

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Filling:
Heat oil in a pan. Add cumin seeds and let them sizzle. Then, add finely chopped onions, green chilies, and salt. Saute until the onions turn golden brown.
Cook the Chicken Mixture:
Add ginger garlic paste and cook for a couple of minutes. Then, add the spice powders—chili powder, coriander powder, turmeric powder, cumin powder, and garam masala powder. Mix well.
Add chopped or pureed tomatoes and cook until they become mushy.
Add the minced chicken, breaking it up with a spatula. Cook for 8 to 10 minutes until the chicken is cooked through.
Add in the green peas and cook for another couple of minutes. Stir in finely chopped coriander leaves and mix well. Set the mixture aside to cool.
Assemble the Samosas:
Prepare a flour paste by mixing 3 tablespoons of flour with 3 tablespoons of water.
Take a samosa sheet and spoon some of the chicken filling onto the center. Fold it into a triangular shape, sealing the edges with the flour paste. Arrange the samosas on a parchment-lined baking tray.
Bake the Samosas:
Brush the samosas with oil or melted butter on both sides. Bake at 375°F (190°C) for 20-30 minutes, flipping them halfway through to ensure even crispness. Bake until they are golden brown and crispy.
Serve:
Once the samosas are golden and crispy, remove them from the oven and serve hot with chutney or a side of yogurt.

Servings and Timing

Servings: 30 samosas
Prep Time: 10 minutes
Cook Time: 35 minutes
Baking Time: 20-30 minutes
Total Time: 1 hour 15 minutes

Variations

Vegetarian Option: Replace the minced chicken with spiced mashed potatoes or mixed vegetables for a vegetarian filling.
Spicy Version: Increase the number of green chilies or add a dash of cayenne pepper to the filling for an extra kick.
Sweet Twist: Add some raisins or diced apples to the filling for a sweet and savory contrast.

Storage/Reheating

Storage: Store leftover baked samosas in an airtight container at room temperature for up to 2 days. You can refrigerate them for up to 4 days.
Reheating: Reheat the samosas in a preheated oven at 350°F (175°C) for 5-7 minutes or until they are heated through and crispy again.

FAQs

1. Can I freeze baked chicken samosas?

Yes, you can freeze the assembled, uncooked samosas. Arrange them on a baking sheet in a single layer, freeze until solid, then transfer them to a freezer-safe container or bag. Bake from frozen for an extra 10-15 minutes.

2. Can I use pre-made pastry sheets for samosas?

Yes, store-bought samosa sheets or spring roll wrappers work great as a substitute for homemade dough.

3. Can I make the filling ahead of time?

Yes, you can prepare the filling in advance and store it in the refrigerator for up to 3 days. Just allow it to cool completely before filling the samosas.

4. How can I make the samosas extra crispy?

Brushing the samosas with oil or butter before baking ensures they turn out crispy. You can also spray them lightly with cooking spray before baking.

5. Can I use other meats for the filling?

Yes, minced beef, lamb, or turkey can be used as alternatives to chicken for the filling.

6. How long should I bake the samosas?

Bake the samosas for 20-30 minutes, flipping them halfway through, until they are golden brown and crispy.

7. Can I bake these samosas in an air fryer?

Yes, you can air fry these samosas at 375°F (190°C) for about 10-12 minutes, flipping them halfway through.

8. How can I make this recipe gluten-free?

You can use gluten-free samosa sheets or rice paper wrappers as a substitute for the regular samosa sheets.

9. Can I add cheese to the filling?

Yes, shredded cheese can be added to the filling for a creamy and rich texture.

10. What can I serve with baked chicken samosas?

Serve them with chutneys like mint chutney, tamarind chutney, or a side of yogurt for dipping.

Conclusion

These Baked Chicken Samosas are the perfect combination of crispy, flavorful, and guilt-free! They’re a fantastic alternative to deep-fried samosas and make a great snack or appetizer. With a savory filling of minced chicken, peas, and aromatic spices, each bite is full of flavor. Bake them to golden perfection and enjoy a treat that’s both healthier and just as delicious.