Crispy Baked Chicken Samosas

Created by Kari Ray

All cultures have some form of fried finger foods and rightly so, because they are delicious! I love fried food and I love trying different fried foods from other countries. One of my favorites is the samosa. Samosas have achieved global fame. They are served all over the world as appetizers, entrées or as snacks. Traditionally, a samosa is a fried pastry stuffed with savory fillings such as potatoes, onions, peas or lentils.

I can’t remember the first time I ever tasted a samosa, but it was likely at a Christmas fair at my daughters’ school in London. The mothers from India would make fresh samosas and bring them to sell at the fundraisers. They quickly became a family favorite. I knew I needed to create a version that I could make easily without spending hours in the kitchen.

Usually a samosa is fried but I prefer to bake mine using filo dough to get that crispy texture we know and love. This also cuts down on the calories…and we all know what that means…we can eat more! I also added chicken to mine to make it more of a meal instead of just a snack. I love to serve these with a thick Greek yogurt, but for those of you who like more flavor this also pairs well with a mango or a mint chutney. With a variety of savory fillings and warm aromatic spices these triangles of deliciousness will have you coming back for more


  • 4 Tbs ghee or butter
  • 1/2 small yellow onion, chopped
  • 4 cloves garlic, minced
  • 2 tsp brown mustard seeds
  • 1 tsp cumin seeds
  • 1 ½ tsp garam masala
  • 1/2 tsp yellow Madras curry powder
  • 1 cup chopped rotisserie chicken
  • 2 cups mashed potatoes or small diced potatoes, cooked
  • 1/2 cup peas, cooked
  • 1 or 2 fresh hot red or green chiles, thinly sliced (optional)
  • Salt to taste
  • 2 packages filo dough (about 16-18 sheets)
  • Oil for brushing




  1. In a nonstick skillet, heat the ghee or butter and add the onion. Sauté for 3 minutes then add the mustard and cumin seeds and continue to sauté for an additional 2-3 minutes or until onions are translucent.
  2. Add the garlic and sauté for an additional 30 seconds.
  3. Add the garam masala and curry powder, stir until combined.
  4. Fold in the chicken, potatoes and peas. Add the chilis and adjust the salt to taste.

Folding the Samosas

  1. Preheat oven to 350°F/18O°C.
  2. Place one sheet of filo pastry on a work surface. Brush lightly with oil. Fold in half lengthwise.
  3. Place 1½ to 2 tablespoons filling at one corner.
  4. Fold a corner of pastry over filling to create a triangle.
  5. Continue folding until entire strip of pastry is used up and a triangular parcel is formed.
  6. Tuck end between the layers to enclose the filling.
  7. Repeat until all filling is used up.
  8. Place on a lightly oiled baking tray and brush the tops of triangles lightly with oil.
  9. Bake for about 30 minutes or until golden brown.

To Serve

Remove and serve immediately with a mango chutney or sauce of your choice.

30 minutes
30 minutes
1 hour
2 samosas
8 servings
[Total: 4   Average: 4.3/5]

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