Cheese & Chicken Samosas
Is it samosa or sambosa?
- 2 cups all-purpose flour
- 2 tablespoons ghee
- 1/3 cup lukewarm water
- 1 teaspoon salt
- For the Cheese Filling:
- 2 cups grated cheese (mild Gouda or mozzarella work well)
- For the Chicken Filling:
- 1 piece chicken breast cut bite size pieces
- 1 small onion finely chopped
- 1 garlic clove grated
- 1 tablespoon olive oil
- 1 small chili finely chopped
- 1 teaspoon turmeric powder
- 1 teaspoon paprika
- 1 teaspoon cumin powder
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon freshly chopped coriander or parsley
- ½ cup water
- In a bowl, combine the flour and salt. Add the ghee and rub it into the flour using your fingertips until the mixture resembles fine breadcrumbs.
- Then gradually add the lukewarm water until the dough comes together.
- Knead by hand for about 5 minutes, until smooth and elastic.
- Wrap the dough in cling film and refrigerate for 2 hours.
Is it samosa or sambosa? If you ask me, sambosa is simply the Middle Eastern way of saying it—just kidding! Whatever you call them, one thing is certain: it’s impossible not to love these crispy, golden pastries.
Samosas are enjoyed across many regions, each with its own shapes and fillings. While spiced vegetables and meat are classic, my personal favorite has always been cheese. These samosas use a simple homemade dough that’s light, flaky, and wonderfully crisp—far superior to anything store-bought. Once you try making them from scratch, there’s no going back.
This recipe includes two filling options: a mild, melty cheese filling and a fragrant chicken filling seasoned with warm spices and fresh herbs. Choose one or make both—they’re perfect as an appetizer, snack, or party food.
Prepare the Chicken Filling
- Heat the olive oil in a saucepan over high heat. Add the chicken and cook for about 5 minutes, stirring frequently.
- Add the onion and cook for another 2–3 minutes, until softened.
- Stir in the garlic, chili, spices, salt, and pepper.
- Add the water and simmer until the chicken is fully cooked and all the liquid has evaporated.
- Remove from the heat, stir in the chopped coriander or parsley, and let the filling cool completely.
Assemble the Samosas
- Roll out the chilled dough to about 2–3 mm (⅛ inch) thickness.
- Using a round cookie cutter (7–8 cm / 2.7–3 inches in diameter), cut out circles.
- Place 1 teaspoon of filling in the center of each circle. For cheese samosas, add the grated cheese directly before sealing.
- Fold the dough over the filling to form a crescent shape. Press the edges together and seal firmly using a fork.
Fry
- Heat oil for deep frying to 170–180°C (340–355°F).
- Fry the samosas in batches for about 2 minutes per side, or until golden and crisp.
- Remove and drain on paper towels. Serve hot.
