Monday, 10 August 2015

Chicken Cheesy Corn Mini Samosa

Samosa is probably one of the most popular appetizer or snack in Pakistan. It is a classic Pakistani street food traditionally filled with lamb mince, but there are many vegetarian variations as well. It can be deep fried or baked pastry with a savory filling, such as spiced potatoes, peas, onions, ground lamb, ground chicken or mixture of more then one ingredient. The size, shape and consistency may vary, but typically, they are distinctly triangular. Samosas are served hot with mint chutney, green chutney or sweet chutney or tomato ketchup.

I have already shared a recipe of Chicken Potato Samosas with a dough and stuffing recipe.

(Click here for Chicken Potato Samosas Recipe)

An other variety is getting popular where you don't need to prepare dough at home the samosa covers are available at supper market; people opt for effortless cooking; so those are filled with whatever stuffing you like mostly the same stuffing used for the classic samosas. I am going to share the stuffing recipe that is filled in ready made covers, these mini samosas are light, tasty and typically served as finger food at parties at my home specially. You can use homemade covers as well it totally up to you and time you have.

The stuffing is not regular and common in Pakistan, I have used chicken and corn with some cheese and spices to give it a different flavor rather then Desi. I am going to make it very simple with pictures and easy instructions. You will be surprised that you can make such delicious samosas at home.


1/2 kg chicken mince
1/2 cup capsicum - small cubes (any variety)
1/2 cup onions - small cubes
1/2 cup - corns (boil these if tin is not available)
1/2 cup - cheese mozzarella and cheddar (half and half)
1 tbsp oregano
2 tbsp soy sauce
1 tbsp vinegar
1 tsp paprika
1 tsp salt
1 tsp black pepper
3-4 tbsp cooking oil


Heat oil in frying pan, Sauté onions. Add chicken mince, oregano, soy sauce, vinegar, paprika, salt and black pepper, mix well and cook till mince is tender. Add corn and capsicum stir till all is well mixed and capsicums become little tender, otherwise let it be as it is if you want to have bit of crunch, it depends on your likeness. put the material in fridge and let it cool down before adding cheese in it. fill in the samosis and fry to crispy golden covering. serve hot with mint chutney or tamarind chutney.tamarind chutney.

Related Links:
Mint Chutney
Easy Tamarind Chutney
Chicken Potato Samosas

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