Everyone loves samosas, but they can be a challenge to make. Using our recipe, you can make delicious, traditional-style samosas stress-free with our chef’s secret wrapper trick! Serve with a selection of your favourite sauces for a variety of flavours. Never be afraid to make samosas again!
Yield: 60 samosas
Prep Time: 1 hour
Cook Time: 45 minutes
- Traditional folding of a samosa wrapper into a cone shape can take a little practice. For a quicker version, place filling close to one end of a samosa wrapper. Fold the corner of the wrapper over the filling to the opposite edge, forming a triangle to encase the filling. Continue folding over into a triangle for the entire wrapper.
- Samosas may be made in advance and frozen for up to 1 month. To reheat, place in oven at 400°F (200°C) for 15 minutes.
- 45 ml / 3 tbsp olive oil
- 225 g / 1 ½ cups diced yellow onion
- 18 g / 3 tbsp sliced fresh green chilis (about 4)
- 16 g / 4 tsp minced garlic
- 13 g / 1 tbsp minced ginger
- 4 g / 1 tbsp cumin seeds
- 6 g / 2 tsp brown or black mustard seeds
- 6 g / 2 tsp turmeric
- 4 g / 1 ½ tsp ground coriander
- 4 g / 1 ½ tsp garam masala
- 908 g / 2 lbs Sargent Farms ground chicken
- 60 ml + 10 ml / ¼ cup + 2 tsp water, divided
- 9 g / 1 ½ tsp salt
- 30 ml / 2 tbsp lemon juice
- 150 g / 1 cup frozen green peas
- 35 g / 1 cup fresh cilantro leaves, roughly chopped
- 12 g / 1 tbsp all purpose flour
- 340 g / 2 packages frozen rectangular samosa wrappers, thawed
- Vegetable oil for deep-frying
- Coriander, mint or chili chutney
- Sweet chili sauce
- Tamarind sauce
- Heat olive oil in a large skillet over medium heat until shimmering. Add onions and cook until softened; about 5 minutes.
- Add the chilis, garlic and ginger; cook, stirring; 3 minutes.
- Stir in the cumin seeds, mustard seeds, turmeric, coriander and garam masala; cook 2 minutes.
- Add the ground chicken and water to the pan and stir well to scrape up browned bits from pan bottom. Cook, stirring occasionally, until chicken is no longer pink; 8 to 10 minutes.
- Stir in the salt, lemon juice and peas and cook 3 minutes. Remove from heat and let cool.
- In a small bowl, stir together remaining 2 teaspoons (10 millilitres) of water with the flour to make a smooth paste.
- Have ready two clean, lightly dampened tea towels, a small pastry brush and a large baking sheet. Unwrap samosa wrappers and cover with a dampened tea towel.
- Peel off one samosa wrapper. Fold wrapper and fill with about 2 tablespoons of filling as directed on package (if no directions are present, see Chef’s Tips). Brush the edge of the wrapper with flour paste to seal samosa. Place on baking sheet and cover with second damp towel.
- Repeat folding and filling remaining wrappers, keeping filled samosas covered as you work.
- Have ready a large baking sheet lined with paper towels.
- Preheat oven to 200°F (95°C).
- In a deep, heavy-bottomed pot heat 1½ inches (4 centimeters) of oil over medium heat to 350°F (180°C). If using a deep-fryer, heat to 350°F (180°C) according to manufacturer’s instructions.
- Place as many samosas in the oil as possible without overcrowding the pot. Fry until golden brown, turning once; about 2 minutes per side. Remove with a slotted spoon and place on paper towels to drain.
- Once drained, transfer to oven to keep warm while frying remaining samosas.
- Served samosas warm with desired accompaniments.