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.


Making samosa shells: Step 1

Gather 5 sheets of pastry. Wrap the remaining sheets in a lightly damp kitchen towel. Spritz one sheet with a half-second spray of oil.

Making samosa shells: Step 2

Use your hand to spread the oil evenly, and place a second sheet on top. Then, repeat with the 4 remaining sheets.

Making samosa shells: Step 3

Subsequently, slice the pastry stack into 4 evenly-sized squares using a paring knife.

Making samosa shells: Step 4

Take each 5-layer stack of pastry, and rearrange the individual sheets in various orientations to create a flower-like shape. Place into cupcake tray.

Making samosa shells: Step 5

Send to bake in a preheated oven (380 degrees F) for 13-15 minutes (middle-top shelf) or until golden.

Making chicken samosa filling: Step 1

Heat a cast-iron pot and sauté garlic and bay leaves in olive oil until lightly golden.

Making chicken samosa filling: Step 2

Then add chopped chillies and fry for a few seconds, stirring continuously.

Making chicken samosa filling: Step 3

Incorporate minced chicken into the mix and season with spices and salt. Use a wooden spoon to break up the chicken into tiny pieces. Cook for 5 minutes.

Making chicken samosa filling: Step 4

Next, stir in the onion and cook for 3-4 minutes or until the chicken is fully cooked.

Making chicken samosa filling: Step 5

To finish your minced chicken, top it with a sprinkle of fragrant cilantro for the perfect flavour.

Making chicken samosa filling: Step 6

Finally, divide the chicken mince equally among the 24 samosa shells. Drizzle with your favourite chutney and enjoy.

Low carb

Nutrition facts per samosa

Reduced in fat

Low in salt

239 calories


Total time



24 Samosas

45 minutes

8 g