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Chicken Samosa (appetizer) By: Nasim Jamal


2 pounds boneless chicken (shredded in a food processor)

Butter/oil for sautéing the chicken
Green chilies to taste(ground)

Garlic and ginger paste

Salt and black pepper.

Green onions (chopped)

Samosa pastry (can be bought from an east Indian grocery store)

Chopped coriander.

White flour and water-(to make glue like paste

to seal the samosas)-please make sure the white flour has gluten-otherwise will not stick well.


Sauté raw shredded chicken in butter(do small batches) add green chilies, ginger garlic paste salt and black pepper. Put the mixture aside to cool. Add chopped coriander and chopped green onions. Mix well. Fold the samosas pastry -(into a triangle shape)and glue the ends with the paste made from white flour and water. Finish filling all the samosas and then deep fry them in oil on medium heat.

P.s you can also bake them-brush both sides with olive oil and bake in 350 degrees oven

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