Cook Method

1. Heat Oil

• Pour enough oil into a deep pan or kadhai.
• Heat on medium flame (approx. 160–170°C).

2. Prepare Samosas

• Take samosas directly from the pack.
• Do not thaw if frozen (fry directly for best texture).

3. Fry on Medium Heat

• Gently place samosas into hot oil.
• Do not overcrowd the pan.

4. Cook Evenly

• Fry for 6–8 minutes, turning occasionally.
• Maintain medium flame to ensure inside cooks properly.

5. Golden & Crispy

• Fry until samosas turn golden brown and crispy.

6. Remove Excess Oil

• Take out and place on tissue paper to absorb extra oil.

7. Serve Hot

• Serve with mint chutney, tamarind sauce, or ketchup.

Tip: Avoid high heat—it can burn the outer layer while leaving the inside undercooked.

Ingredients

Outer Layer (Samosa Patti):

• Refined wheat flour (maida)
• Water
• Salt
• Oil

Filling (Chicken Stuffing):

• Minced chicken (boneless)
• Onion (finely chopped)
• Ginger-garlic paste
• Green chilies (optional)

Spices & Seasoning:

• Salt
• Red chili powder
• Turmeric powder
• Garam masala
• Cumin powder
• Coriander powder
• Black pepper

Herbs & Flavoring:

• Fresh coriander leaves
• Mint leaves (optional)
• Lemon juice

Binding & Cooking:

• Oil (for cooking/frying filling)
• Cornflour or breadcrumbs (optional for binding)