Ramadan Journal: Day 3: Food: Recipe for Chicken Samosa (Sambosa)

by - July 22, 2012

If you are here for the first time, kindly read this post on Journal your Ramadan to understand this series better. Jazakumullah khair.

Since today's prompt is 'food', I thought I will share my recipe for Samosas. We make samosas more during Ramadan than other months of the year. Samosas we North Keralites (or commonly known as Malabar) make are different from others. Ours are usually tiny and slim compared to Punjabi samosas. We prefer beef or chicken filling over vegetarian. 

Recipe for a samosa is pretty simple. It's the process that takes time. Back home all of us get together to make them which makes it faster. 

First let me share the recipe for the filling and then I will move to the dough. This recipe will make about 30-40 samosas (depending on the size)

Samosa Filling

One full chicken 
Two large onions
Two inches piece of ginger
Four cloves of garlic
A bunch of mint leaves, without stem, finely chopped
A bunch of coriander leaves, without stem, finely chopped
2 tbsp ground black pepper 
2 tbsp ground garam masala
2 tbsp vegetable oil

Boil chicken with some water, black pepper and salt. Once cooked take it off and let cool. 
Pluck out meat from the chicken. In a food processor, pulse the meat couple of times. Do not over shred it. If you don't have a processor, chop them with a knife. It's best not to use a grinder. 
Finely chop onions, ginger, garlic and green chillies. Or to make it easier, whizz them all together in a food processor.
In a frying pan, heat oil and add ground garam masala.
When it sizzles, add chopped onion, ginger, garlic and green chillies.
Saute until onions are transluscent.
Add shredded chicken, salt and ground black pepper. Let them cook for couple of minutes.
Later add chopped mint and coriander leaves. Stir and mix well. Cook for a minute or two and take it off heat.
Let the filling cool when you are getting the dough ready.

Samosa Cover Dough
2 cups all purpose flour
1 tbsp ghee: use ghee as it is. If you use melted/hot ghee, it will spoil the dough.
Pinch of salt
Warm water

In a bowl, mix flour, ghee and salt. Add water slowly and mix until you get a smooth, soft dough.
Adding ghee is what makes my samosas crispy.  Something I learnt from my in-laws. :)

How to make the Samosa Pastry
Let me explain this process through pictures...

Divide the dough into equal portions - roughly the size of a golf ball. Dust your workspace with enough flour and roll out a circle. 

Cut the circle in halves from both sides to get four triangles.

Take one of the triangles with the curved side facing you.

Fold the left side inwards, dab water on it.

Dab water on the right side and fold it in and seal both sides to get a cone. Make sure to pinge the bottom of the cone well so that it seals properly (otherwise oil will enter the samosa).

Let me show you the process one more time 

Pick up the cone and hold it as shown here. 

Fill in the masala (filling)

Tuck in the masala properly. Do not overfill as it might break while frying. 

Dab water on all edges. Fold the pointed edge in (towards you) to complete the 'triangle'. Pinge the sides well and seal properly. Dab more water if required. Not too much!

There you go, your samosa is ready to be fried!

Now, let me show you a trick to get perfect circles and samosas all the time. :)

Just like the first step above, roll the dough. Do not worry about the edges or shape. Just keep rolling and make sure insides of the circle is thin. 

On top of the circle, keep a stainless steel lid or any circular dish. Press hard and with your knife draw around and scrape off the extra dough. 

Tada! you get a perfect circle, which means perfect little samosas all the time! :) 

Once all your samosas are ready, heat about two cups of oil in a wok or deep bottomed pan and fry them in batches of three to four, until golden on both sides. 

You can chill or freeze uncooked samosas for later. Chill them if you are going to use them in couple of day, if not, freeze. Just make sure you line your container with baking paper or parchment paper and sprinkle some flour so that samosas don't stick to each other. When you want to fry them, just take them out and fry directly. Thawing isn't necessary. You could also chill/freeze the filling and make fresh samosa pastry whenever required. 

Hope this recipe has inspired you to make samosas yourself at home instead of buying frozen packets from supermarket. Like any dish, this also takes some time and patience to perfect. If you have any doubts or questions, feel free to leave a comment here. 

I've also linked this recipe to The Halal Foodie's Ramadan Friendly Recipes and Yummy Food's Joy from Fasting to Feasting V.

Have a blessed and peaceful day


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  1. Yum!!!! I love samosas and I have tried other recipes before, but your dough looks nice & crispy! Will let you know how it turns out when I do try it iA. :) BTW, loving the Ramadan prompts!

    1. Thank you Lala. Do try the recipe and let me know. :)

      Glad to know you are enjoying the prompts. I'am feeling proud of myself. :D

  2. Craving samosas now - love the recipe and thx for the step by step instructions on the dough.

  3. Wonderful step by step tutorial!! My Mom makes loads of samosas, cutlets, kaayadas and others just before Ramadan starts. Then she freezes them and sends me a load of each variety so all I have to do is defrost and fry :-)).

    1. oh, I didn't know you were from Kerala! wowza!

  4. remined me of teh samosas we used to get in cochin.... lovely post...:)

    1. Thank you Renu.. do try them out when you can :)

  5. I love the filling recipe. I will try this, InshaAllah....and thank you so much for posting step-by-step pictures on how to do the dough! MaryAnn

  6. Love the recipe. Will have to give a go insha'Allah.

    1. Please do. And let me know how it went. :)

  7. wow Neelu, this is such a cool concept ..the journal...love it ...m gonna follow you through eid iA . Samosas look delicious, i like the way you make 4 from a circle , makes it much easier and quicker. Thanks for sending it to my event and introducing me to your lovely space, Ramadan Kareem !

    1. Thanks buddy :)

      I'am happy to have come across your Ramadan Recipe collection myself :)) There are so many recipes in the collection I had forgotten about! Do come back to my space. Ramadan Kareem to you too!

  8. stumbled upon your blog from your entries at Yummy Food and The Halal Foodie.. love your step by step instructions on making samosas.. these are a must in ramadan!!

    Glad to follow you.. hop over to my blog when you have a moment!!

  9. Hmmm they look so yummy! I'd like to try those Ramadan-friendly foods. Very nice of you sharing the recipes. Ramadan Mubarak to you and your family!

  10. This looks delicious and something is new. I have a feeling my 8 year old would love it in her lunch box. She really loves samosa and can live on the chuck-e-cheese snacks for days. Although she has had to make some adjustments since we came to Dubai. :) There is a new Chuck-e-Cheese opening on Oud Metha and she can't wait. :)


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