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Enjoy a classic Indian snack – with minimal effort – by making homemade chicken samosas. This open-faced variation is incredibly easy and hassle-free since it requires no folding or deep frying. Perfectly seasoned with traditional spices, succulent minced chicken is encased in crispy baked samosa shells.
I’ve been an ardent fan of chicken samosas since childhood, and to this day, they remain one of my most cherished Indian-Pakistani treats. Like most of you, we purchase pre-made varieties for convenience’s sake, but nothing beats the delectable taste of a homemade version.
As your culinary dietitian, I was determined to make this recipe process simple and effortless. And, of course, my family’s eagerness to savour samosas ‘more often’ compelled me to create a healthier version – with no deep frying.
I hope you’ll consider adding this scrumptious recipe to your Iftar table, as it is the perfect complement to a healthy Ramadan meal!
Want more healthy Ramadan recipes? Check out my tandoori chicken tikka, a recipe that always gets rave reviews! These chicken patties are equally delectable and oh-so-succulent.
Why this easy recipe for samosas is a nutritious dream
This delicious samosas recipe uses health-promoting cooking methods while combining nutritious ingredients like:
- Lean chicken for protein, which helps support blood sugar control for type 2 diabetes
- Olive oil and avocado oil spray as heart-healthy cooking oils.
- Turmeric, cumin, coriander and cinnamon for antioxidants and anti-inflammatory benefits.
Indeed, these baked samosas are an excellent way to devour a traditional treat without sacrificing flavour or nutrition.
Now, let’s get started!
Ingredients for samosas
To pull off these Indian samosas, here’s what you’ll need:
- spring roll pastry sheets (small, square-shaped)
- avocado oil spray (you could also use olive oil spray)
- olive oil
- onion
- bay leaves
- green chillies
- chicken mince (ground chicken)
- powdered spices like cumin, turmeric, coriander powder, and cinnamon
- salt and pepper
- fresh cilantro (leaves)
How to make them
Let’s get cracking!
Making samosa shells
Preheat the oven to 380 degrees Fahrenheit and begin by making the pastry shells for your samosas.
Making the chicken filling
While your samosa shells bake, move on to making the chicken mince:
The complete recipe with ingredient amounts can be found in the recipe card at the bottom of this post.
Serving samosas
This Indian version is best served warm with a drizzle of tangy tamarind chutney. I especially love them as part of my nourishing nibbles board with an assortment of vegetables, dips, olives, berries, nuts and seeds. It’s a sure hit for any gathering!
Tips for the Beginner Cook
- Work swiftly while prepping the samosa shells, so they don’t dry out or become too brittle.
- The more you vary the orientation of your pastry sheets, the crispier and crunchier each shell will be.
- Keep an eye on your samosa shells while they are baking, and consider rotating the cupcake pan to ensure an even golden-brown finish.
Food safe storage
For maximum crispiness and flavour, I recommend storing samosa shells in a sealed container for up to 3-4 days. As for the chicken mince filling, it can be stored safely in an airtight container -refrigerated for up to three days. When you’re ready to enjoy your delicious open-faced samosas, simply warm the chicken filling and fill your pre-made shells!
You asked: What are samosa wraps made of?
Samosa wraps are typically made from a flour-based dough rolled flat and cut into circles. After the dough is filled, samosas are folded into a triangular shape and sealed with a wet starch mixture. After being sealed, they can be deep-fried or baked in the oven.
I hope you’ll love this easy samosa recipe as much as we do! Share your experience with me; leave a comment below, rate the recipe or take a picture and share it on Instagram — Don’t forget to tag @DesilicousRD so I can check out your wonderful creations. Happy cooking!
Get the Recipe:
Baked Open-Faced Chicken Samosas (So EASY!)
Ingredients
Pastry samosa shells
- 30 sheets spring roll pastry, ready-made, square-shaped, 6 inches by 6 inches
- 5 tbsp oil, 0.5-second spray per sheet, olive or avocado oil
Minced chicken samosa filling
- 1 tbsp olive oil, extra virgin
- 2 bay leaves, large
- 5 cloves garlic, finely chopped
- 3 green chillies, finely chopped, with seeds
- 454 g chicken, lean, minced
- 1½ tbsp coriander powder, from crushed seeds
- 1½ tsp cumin powder
- 1 tsp turmeric powder
- ½ tsp cinnamon powder
- 1 tsp salt, sea salt
- ½ tsp black pepper, coarse
- 1 onion, white, small, finely chopped
- ¼ cup cilantro, washed, leaves, finely chopped
Equipment
- 1 cupcake tray small
Instructions
Pastry samosa shells
- Preheat the oven at 380 degrees Fahrenheit.
- Delicately part and remove 5 sheets of pastry, then wrap the remaining stack in a lightly moistened kitchen cloth to prevent it from drying up.
- Take one sheet and gently spritz it with a short burst (half-second spray) of olive or avocado oil. Spread the oil around with your hand before placing a second pastry sheet on top. Repeat this step for four more sheets, applying an even layer of oil between each pastry sheet. Don't forget to spray some more oil onto the final layer too!
- Cut the pastry stack into four equal squares. Take each 5-layer stack and arrange each layer in different orientations to create a flower-like shape. Swiftly place it in a small cupcake tray, gently pressing it down to create a cup form. To make 24 samosa shells with 30 spring roll pastry sheets, repeat this process five times.
- Send to bake for 13-15 minutes (middle-top shelf) or until golden and crispy. While the samosa shells bake, move on to making the chicken mince.
Minced chicken samosa filling
- In a hot cast-iron pot, fry bay leaves and garlic in olive oil until golden.
- Add chopped chillies and continue to fry for a few seconds.
- Incorporate chicken into the mix, then season with spices and salt. As you cook the chicken on medium heat for 5 minutes, use a wooden spoon to break the chicken into small pieces.
- Add onion and cook for 3-4 minutes or until fully softened.
- To finish, garnish with fresh cilantro.
- Finally, divide the minced chicken equally among the 24 baked samosa shells.
Notes
Tips for the beginner cook
- Work swiftly while prepping the samosa shells, so they don’t dry out or become too brittle.
- The more you vary the orientation of your pastry sheets, the crispier and crunchier each shell will be.
- Keep an eye on your samosa shells while they are baking, and consider rotating the cupcake pan to ensure an even golden-brown finish.
Food safe storage
- For maximum crispiness and flavour, I recommend storing samosa shells in a sealed container for up to 3-4 days.
- As for the chicken mince filling, it can be stored safely in an airtight container -refrigerated for up to three days. When you’re ready to enjoy your delicious open-faced samosas, simply warm the chicken filling and fill your pre-made shells!
Nutrition Information:
Keep in mind that the nutritional values provided are approximations and suggestions, and might fluctuate depending on ingredient variations, portion sizes, and recipe adjustments. This nutrition facts table cannot account for your individual needs. Your body — including your hunger and satiety cues — change daily. It’s perfectly fine to eat more or less on different days. Instead of letting food guilt take over, consider mindful eating.
* Percent Daily Values are based on a 2000 calorie diet.
All the authentic flavors and crunch of the traditional chicken samosa, but way easier to make!! Please it’s baked, so no wasting oil nor fear of a samosa opening while frying.
Thanks for this great recipe!
Aww, thanks so much, Karim! Am so happy to hear that you, too appreciate the perks. All my best! Warmly, Shahzadi