Homemade Samosa and roll iftar special

Ingredients

• 250 g Chicken Breast (boneless, skinless, cut into 1‑cm cubes)
• 2 medium Potatoes (peeled and diced 1‑cm cubes)
• 0.5 cup Frozen Peas (thawed)
• 1 medium Onion (finely chopped)
• 2 cloves Garlic (minced)
• 1 tsp Fresh Ginger (grated)
• 2 Green Chilies (finely chopped, seeds removed for mild heat)
• 1 tsp Cumin Seeds
• 1 tsp Coriander Powder
• 0.5 tsp Garam Masala
• 0.5 tsp Red Chili Powder
• 0.25 tsp Turmeric Powder
• 1 tsp Salt
• 2 tbsp Oil for cooking filling (vegetable oil)
• 2 cups All-Purpose Flour (sifted)
• 2 tbsp Oil for dough (vegetable oil)
• 0.5 cup Water (ice cold) (helps keep dough flaky)
• 2 liters Oil for deep frying (vegetable or canola oil, enough for deep frying)

Instructions

1. Boil Chicken and Potatoes

   Place the chicken cubes and diced potatoes in a large pot, cover with water, add a pinch of salt and bring to a boil. Reduce to a simmer and cook until chicken is just cooked through and potatoes are fork‑tender, about 12‑15 minutes. Drain and set aside to cool.

   Time: PT15M

2. Prepare the Filling

   Heat 2 tbsp oil in a skillet over medium heat. Add cumin seeds and let them sizzle for 10 seconds. Add chopped onion, garlic, ginger, and green chilies; sauté until onion turns translucent (3‑4 minutes). Stir in turmeric, red chili powder, coriander powder, and garam masala; cook 30 seconds. Add the boiled chicken, potatoes, peas, and salt. Mix well and cook for another 5‑7 minutes until flavors meld. Remove from heat and let the filling cool.

   Time: PT20M

3. Make the Dough

   In a mixing bowl combine sifted all‑purpose flour and 1 tsp salt. Add 2 tbsp oil and rub into the flour until the mixture resembles coarse crumbs. Gradually add ice‑cold water, a little at a time, mixing until a smooth, non‑sticky dough forms. Knead gently for 2‑3 minutes, then cover with a damp cloth.

   Time: PT15M

4. Rest the Dough

   Let the dough rest, covered, at room temperature for 15 minutes. This relaxes gluten and makes rolling easier.

   Time: PT15M

5. Roll and Cut Shapes

   Divide the dough into three equal portions. On a lightly floured surface, roll each portion to about 2‑mm thickness. For traditional samosas, cut circles (≈10 cm diameter) then cut each circle in half to form semi‑circles. For roll patty, cut long strips (≈12 cm × 4 cm). For box patty, cut squares (≈8 cm). Keep the pieces covered with a damp cloth to prevent drying.

   Time: PT20M

6. Fill and Seal

   Place about 1‑2 tbsp of the cooled filling in the center of each piece. For triangles, fold the semi‑circle into a cone, seal the edge with a little water, then bring the two corners together and press to seal. For rolls, roll the strip around the filling and seal the edge with water. For boxes, place filling in the center, fold opposite edges over, then seal all four sides with water, pressing firmly to avoid leaks.

   Time: PT15M

7. Heat Oil for Frying

   Pour oil into a deep‑frying pot to a depth of about 3 inches. Heat over medium‑high heat until the oil reaches 350°F (175°C). Use a thermometer or test with a small piece of dough—it should sizzle and rise to the surface immediately.

   Time: PT5M

   Temperature: 350°F

8. Fry the Samosas

   Working in small batches, gently slide the sealed samosas into the hot oil. Fry for 3‑4 minutes, turning occasionally, until golden brown and crisp. Remove with a slotted spoon and place on paper‑towel‑lined plate to drain excess oil.

   Time: PT10M

   Temperature: 350°F

9. Serve

   Serve hot with green chutney, tamarind sauce, or ketchup. They are best enjoyed immediately but can be reheated briefly in an oven.

   Time: PT5M

Nutrition Facts

Calories

210

Protein

9 g

Carbohydrates

22 g

Fat

11 g

Fiber

2 g

Ingredient Substitutions

• Instead of Chicken Breast: Turkey Breast
• Instead of Potatoes: Sweet Potatoes
• Instead of Frozen Peas: Fresh peas
• Instead of Onion: Shallot
• Instead of Garlic: Garlic paste
• Instead of Fresh Ginger: Ground ginger
• Instead of Green Chilies: Red chili flakes
• Instead of Cumin Seeds: Ground cumin
• Instead of Coriander Powder: Ground coriander
• Instead of Garam Masala: Curry powder
• Instead of Red Chili Powder: Paprika
• Instead of Salt: Sea salt
• Instead of Oil for cooking filling: Butter
• Instead of All-Purpose Flour: Whole wheat flour (will affect texture)
• Instead of Oil for dough: Melted butter
• Instead of Water (ice cold): Milk
• Instead of Oil for deep frying: Peanut oil

Equipment Needed

• Large Pot
• Skillet
• Mixing Bowl
• Rolling Pin
• Sharp Knife
• Cutting Board
• Slotted Spoon
• Deep Fryer or Heavy‑bottomed Pot
• Thermometer (optional)
• Pastry Brush (optional)
• Measuring Cups and Spoons
• Plate lined with paper towels

Critical Steps — Do Not Skip

• Boiling chicken and potatoes until just tender
• Achieving a smooth, non‑sticky dough consistency
• Sealing all edges of each samosa shape to prevent oil leakage
• Maintaining oil temperature at 350°F during frying

Chef Tips from the Video

• Use ice‑cold water for the dough to keep the layers flaky.
• Brush a thin layer of egg wash (1 egg beaten with 1 tsp water) on the sealed edges for extra shine and seal strength.
• For extra flavor, add a pinch of garam masala to the filling just before cooling.

Troubleshooting

Storage

Refrigerator: Store cooked samosas in an airtight container for up to 2 days. Reheat in oven before serving.

Freezer: Freeze uncooked, sealed samosas on a tray, then transfer to a zip‑lock bag; they keep for up to 1 month. Fry from frozen, adding 1‑2 extra minutes.

Room temperature: Do not keep at room temperature for more than 2 hours due to food safety.

Make-Ahead Tips

• Prepare the filling a day ahead and refrigerate; it develops deeper flavor.
• The dough can be made up to 24 hours in advance, wrapped tightly in plastic and kept in the fridge.

Frequently Asked Questions