01
Step 1
In a blender or food processor, combine the chicken, green chillies, ginger-garlic paste, pepper, cumin powder, chili flakes, red chili powder, salt, and an egg. Blend everything until you get a smooth, well-mixed paste.
01 / WHAT YOU NEED
Ingredients
02 / HOW TO MAKE IT
Let's cook.
02
Step 2
Spoon the chicken mixture into a piping bag and snip off about half an inch from the tip.
03
Step 3
Next, make a simple flour slurry by mixing all-purpose flour with enough water in a bowl to create a smooth, lump-free batter.
04
Step 4
Grab a square samosa dough sheet and pipe some of the chicken filling along one edge. Roll the dough tightly into a neat cylinder, using the flour slurry to seal it as you go.
05
Step 5
If you want, seal the open ends by brushing them with the slurry and pressing gently with your fingers to keep everything closed.
06
Step 6
Heat some oil in a pan over low heat and fry the rolls until they’re golden brown and cooked through. Serve warm and enjoy!
03 / EXTRA DETAILS
Good to know.
Cook's tip
- Make sure the filling is cool before stuffing to prevent the dough from becoming soggy.
- Seal the edges tightly to keep the filling inside while baking.
- Brush the tops with egg wash for a shiny, golden finish.
Why you’ll love it
These rolls are a perfect blend of tender chicken and flavorful fillings wrapped in soft dough. They make a satisfying meal that’s both comforting and easy to eat. Great for family dinners or packed lunches, they bring a tasty twist to traditional chicken dishes.
Serving ideas
Serve warm with a side of fresh salad or steamed vegetables. They also pair well with dipping sauces like ranch, honey mustard, or a spicy mayo to add extra flavor.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in the oven or toaster oven to keep the outside crisp and the filling hot. They can also be frozen for up to a month; thaw before reheating.
