16 hours Ago
the moment of iftar during Ramadan is nothing short of sacred. Among the various dishes that grace the family table, one bite-sized delight stands out: the chicken samosa. Crispy, golden and bursting with fragrant spices, this humble snack has become a staple of many Ramadan meals across the world.
The samosa is a perfect iftar companion – it is light enough to break the fast without overwhelming the palate, yet hearty enough to provide a satisfying burst of flavour. The delicate, flaky pastry encases a spiced chicken filling, often mixed with onions, garlic, ginger and an array of warming spices such as turmeric and garam masala. A touch of red and green chillies adds just the right amount of heat, balanced by the fresh zing of coriander.
Heat oil to saute onions, ginger and garlic until wilted, before adding minced chicken and shredded carrots. The word samosa is derived from the Persian “sambosag”, which literally means triangular pastry. While its origins can be traced back to the Middle East and Central Asia, it has evolved in the hands of different cultures.
Home cooks and chefs alike have embraced the chicken samosa, adapting it with modern twists. Some opt for baked versions instead of deep-fried, while others experiment with fusion fillings, incorporating caramelised leek or even a hint of cheddar for a unique touch. Place one tablespoon of filling onto one end of the wrapper, make a triangular fold and continue to wrap in a triangular shape.
You may also revert to samosa’s vegan origin using onions, peas and boiled potatoes for the filling, which was what I had the first time I encountered samosa. Traditionalists may insist on making the samosa patti or dough-based pastry wrapper from scratch, but it has become more convenient to buy packaged samosa patti from the supermarket. In areas where these are unavailable, you may substitute with square spring roll wrappers or even phyllo pastry.
The usual way of filling the samosa is to create a cone with one end of the wrapper, fill it and fold while wrapping the entire thing into a triangle to seal in the filling. Another way is to lay a strip of wrapper on the board, fill it and fold into a triangle while wrapping, which I find easier than having to fiddle with the flimsy wrapper in my hands. Fry samosas in batches over medium heat until they turn light golden and crispy.
Assembling samosas carries the essence of community and togetherness, especially when done with the family. The bite-sized treats are often made in large batches, shared with neighbours and exchanged between friends and family, reinforcing the spirit of generosity that defines Ramadan. The chicken samosa remains a beloved Ramadan classic – one that continues to evolve yet always retains its essence of warmth, comfort and festivity.
Retro Recipes: Chicken samosaSamosa is usually made with chicken or mutton, but may also be vegetarian using peas and boiled potatoes in the filling.—Low Lay Phon/The Star Chicken samosa Ingredients 250g minced chicken 100g carrots, finely shredded 10 sheets square spring roll wrappers 100g red onion, diced 30g ginger, minced 2 cloves garlic, minced 3 tbsp cooking oil Slurry 2 tbsp cornstarch 2 tbsp cold water 2 cups cooking oil for frying Seasoning 1⁄2 tsp turmeric powder 1 tsp chilli powder 1 tsp black pepper 1⁄2 tsp garam masala 1 tsp salt to taste 1-2 pods green chilli, diced 1-2 pods red chilli, diced 5 sprigs coriander, chopped Directions Heat oil in a pan, add the onions and saute over medium heat until wilted. Add the chopped ginger and garlic, and continue sauteing.
Add the chicken, saute over high heat until it starts to brown and the water has dried up, then stir in carrots until the latter has softened. Add all the seasoning and saute over medium heat, then stir in chillies and coriander. Remove and spread out onto a plate to allow the filling to cool completely, before stuffing into the samosa.
Cut the spring roll wrapper into 3 long strips. Place 1 tablespoon of chicken filling at the end of a strip, folding the end up over the filling into a triangle. Continue to make triangular folds to wrap in the filling, sealing the edge with cornstarch slurry.
Repeat until all filling and wrappers are used up. Heat oil in a shallow frying pan over medium heat. Drop the samosas into the oil, one at a time, but do not crowd the pan.
Fry for about 5 minutes, turning continuously until the samosas are light golden and crispy. Remove from oil and drain on paper towels. Repeat in batches for the remaining samosas.
Serve immediately while warm..
