Chicken and Potato Samosa

Chicken And Potato Samosa Recipe

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Nithiya Sabapathy


The filling should be dry in order for the samosa to be intact and messy-free.

★★★★★ 1 vote



1 lb
boneless chicken / minced
2 - 3
medium sized potatoes
1/2 c
green peas
1 stick
diced carrot (optional)
onions (finely chopped)
1/2 - 1 Tbsp
ginger-garlic paste
3 - 4 clove
2 - 3
green chillies
1/2 - 1 tsp
cumin seeds
1/4 tsp
turmeric powder
2 tsp
red chilli powder
1/4 - 1/2 tsp
black pepper powder
handful of curry leaves (optional)
1 pinch
oil to fry


1 1/2 c
all purpose flour
1 - 2 Tbsp
2 Tbsp
oil / melted butter
1 - 2 pinch
1/4 c


1Clean and cut the chicken into small pieces (if you are using boneless chicken). Blend green chilies and garlic into a paste. Mix ginger-garlic paste and blended green chillies and garlic with the chicken. Marinate for 1 - 2 hours.
2Heat oil in a pan, over a medium fire, add marinated chicken and cook for about 10 minutes. Ensure that the meat is tender and juicy. Set aside and let cool.
3Meanwhile, boil potatoes. Let cool and mash them. Set aside.
4When the chicken cools down, shred it into small pieces (if you are not using minced chicken).
5Heat oil in a pan over medium fire. Add cumin seeds and onion. Saute until onion turns golden brown. Then add curry leaves, carrots and peas. Once the carrots and peas have cooked, add mashed potatoes, turmeric powder, red chilli powder, black pepper powder and salt. Mix well. Keep stirring to avoid the mix from sticking to the base. Set aside and let cool before using it for filling.

P.S. Decrease or increase the amount of red chilli powder and black pepper powder according to your preference.
6For Samosa Wrapper: This is optional. You can choose to buy the ready-made samosa wrappers. However, below are the steps on how to make the traditionally handmade samosa wrappers.
7First, mix together all purpose flour, semolina and salt. Then, add oil / butter to the flour and mix it well.
8Add water in small amount and make dough out of it. Slightly wet your hands to easily knead the dough.
9Once the dough is soft and pliable, knead it for another 5 minutes. Then wrap it with a plastic wrap or a damp clean cloth and let it rest for 20 to 30 minutes.
10Divide the dough into 4 equal parts and shape them into balls. Roll each ball into 8 or 10 inch diameter circles and cut each circle into semicircles.
11Hold one side of the semicircle and place it over the mixture. Then hold the other side of the semicircle and place it on top of the previous one, covering the mixture completely, forming a triangle.
12The two sides of the triangle should be sticking together now, while the third side of it remains open. Now, wet your finger and rub it along the third side and close the gap.
13Fry samosas until they turn golden brown.

About Chicken and Potato Samosa

Course/Dish: Other Snacks