Baked Chicken Samosas
Crispy baked samosas, a healthier take on a beloved classic.
⏱️ 45 min🍽️ Serves 1
🔥 320 kcal💪 20g protein🍚 30g carbs🥑 13g fat🌾 4g fibreper serving
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🎬 Watch Kravings make it
Ingredients
- 🍗250 g chicken mince
- 🧅1 onion, finely chopped
- 🟢1 cup frozen peas
- 🌶️1 green chili, minced
- 🧄1 tsp ginger-garlic paste
- 🟠½ tsp turmeric powder
- 🍂1 tsp garam masala
- 🍚½ tsp cumin powder
- 🍋1 tbsp lemon juice
- 🥟12 samosa wrappers (spring roll pastry)
- 🫒1 tbsp olive oil
- 🌿2 tbsp chopped fresh coriander
- 🧂 salt and pepper, to taste
Pro tips
- Ensure your filling is cool before wrapping, this prevents the pastry from becoming soggy.
- Don't overfill the samosas, as they can burst during baking.
- For extra crunch, try spraying the samosas with cooking spray before baking instead of brushing with oil.
Method
- 1Heat olive oil in a pan over medium heat. Add chopped onion and sauté until softened, about 5 minutes.
- 2Add ginger-garlic paste and minced green chili, cook for 1 minute until fragrant. Add chicken mince and cook, breaking it up with a spoon, until browned.
- 3Stir in turmeric powder, garam masala, cumin powder, salt, and pepper. Cook for 2-3 minutes, ensuring spices are well combined.
- 4Add frozen peas and cook for another 5 minutes, or until the chicken is fully cooked and peas are tender. Stir in lemon juice and fresh coriander.
- 5Preheat oven to 200°C (390°F). Line a baking sheet with parchment paper.
- 6Lay a samosa wrapper flat. Place a spoonful of the chicken filling at one corner, then fold and roll into a triangle shape, sealing the edges with a little water.
- 7Arrange samosas on the baking sheet. Lightly brush each samosa with a little olive oil for extra crispiness.
- 8Bake for 15-20 minutes, or until golden brown and crispy. Serve hot with your favorite chutney.