Chicken Samosa


Almost every culture on earth has it’s own recipe for these tasty little pockets…..

…for the dough…

2 Cups All-Purpose Flour

1 Cup Chick Pea Flour (Chana)

1 teaspoon Salt

1 Tablespoons Butter

1 teaspoon curry powder

about 1 cup of cold water

Blend all dry ingredients then cut in butter until the size of split peas. add water and form into a ball.  Knead 5 minutes. wrap in plastic wrap and refrigerate.

…for the filling…

1 medium Onion, diced

1 small potato, diced

2 cups diced chicken meat (cooked or raw, doesn’t matter)

1/2 cup each of: diced red, green & yellow peppers, diced daikon,& peas.

1 1/2 Cups chicken or vegetable stock

1/2 cup chopped cilantro

1-2 Tablespoons Curry powder (or to taste)

Saute together until softened and reduced until almost dry.

Roll out dough to about 1/2 cm thick.

Cut into 4″ circles.


Place a small amount of filling into centre of dough round and fold over, pinching moistened edges with fingers.

Deep fry until golden brown.



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