Chicken Samosa

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  • 12-15 Samosa Patti
  • 2 table spoons of All-purpose flour
  • 2 tablespoons of water
  • 1 tablespoon of oil and extra for frying
  • 3-4 garlic cloves sliced
  • ¼ cup chopped onion
  • 3 tablespoons green capsicum chopped
  • 150g of Crysbro chicken breasts, finely minced
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ½ teaspoon dried basil
  • ¼ teaspoon white pepper powder
  • 1 tablespoon lemon juice
  • ¼ cup grated cheese
  • Salt to taste


  1. Heat 1 tablespoon oil in a pan and add the garlic and fry for a few seconds. Then add the onion and capsicum and fry until translucent. Then add the chicken and fry for 2-3 minutes,
  2. Add salt, oregano, thyme, basil, and white pepper powder and cook the chicken until it’s done.
  3. Then remove the pan from the heat and let it cool for a few seconds and add the grated cheese and mix well.
  4. Then add water and all-purpose flour and make a thick paste separately
  5. Take the samosa patties and use 1 table spoon of filling for each patti, roll them and seal the ends with the flour paste.
  6. Heat oil in a pan and once the oil is highly heated, reduce the heat to medium
  7. Deep fry the samosas on medium heat until golden brown
  8. Drain the oil with tissue once removed from the pan
  9. Serve with ketchup, Chutney, or tata sauce


Nethmi Rodrigo

Nethmi Rodrigo

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