01
Step 1
Heat some oil in a pan, then add the chopped onions and cook for about a minute. Stir in the ginger garlic paste and cook for another minute. Add the chicken and cook until it turns white, about 3-4 minutes.
01 / WHAT YOU NEED
Ingredients
Adjust servings4
02 / HOW TO MAKE IT
Let's cook.
02
Step 2
Season with salt, red chili powder, cumin seeds, chili flakes, and pepper. Toss in the chopped carrot and capsicum, mix well, then turn off the heat and let the filling cool.
03
Step 3
Take a samosa dough sheet and fold it to form a pocket, using a cornflour slurry to seal the edges so it doesn’t come apart.
04
Step 4
Heat oil in a pan and fry the pockets on low heat until they’re golden brown and crispy.
05
Step 5
Once they’re done, drain on paper towels and serve warm with your favorite sauce.
03 / EXTRA DETAILS
Good to know.
Cook's tip
- Make sure the chicken is cooked through before filling the pastry.
- Brush the pastry with an egg wash for a golden, shiny finish.
- Avoid overfilling the pockets to prevent the pastry from bursting during baking.
Why you’ll love it
These little pockets are perfect for a quick meal or snack. They combine flaky pastry with flavorful chicken, making them satisfying and easy to eat. Plus, they are great for kids and adults alike.
Serving ideas
Serve warm with a side of fresh salad or steamed vegetables. They also pair well with a dipping sauce like honey mustard or a simple garlic aioli for extra flavor.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to keep the pastry crispy, rather than using a microwave. You can also freeze the uncooked pockets and bake them straight from frozen, adding a few extra minutes to the cooking time.
