Chicken Samosa Recipe – Jalapeno & Mozzarella Filled Pastries

Last Updated on 2 months by Neha Deshmukh

Chicken Samosa Recipe – Jalapeno & Mozzarella Filled Pastries

Hey everyone! I’m so excited to share this recipe with you – it’s a fun little fusion twist on a classic Indian snack. I first made these Chicken Samosas with a cheesy, spicy kick for a game night with friends, and they were a huge hit. Seriously, gone in minutes! They’re surprisingly easy to make, and the combination of flaky pastry, savory chicken, and melty mozzarella is just… chef’s kiss. Let’s get cooking!

Why You’ll Love This Recipe

These aren’t your traditional aloo (potato) samosas, but trust me, they’re just as delicious! We’re taking the familiar comfort of a samosa and filling it with a creamy, flavorful chicken and cheese mixture. The jalapenos add a lovely bit of heat, and the mozzarella? Well, that’s just pure indulgence. They’re perfect as a snack, appetizer, or even a light meal. Plus, they’re easier to put together than you might think!

Ingredients

Here’s what you’ll need to make these amazing Chicken Samosas:

• 200 gm chicken breast
• Salt and pepper to taste
• 1 tsp garlic powder
• 1-2 tbsp cream cheese
• As required grated mozzarella cheese
• As required chopped jalapeno
• 20 samosa sheets
• Oil as needed

Ingredient Notes

Let’s talk ingredients for a sec! A few things will really make this recipe shine:

• Samosa Sheets: You can find these at most Indian grocery stores, or even online. They come pre-made, which saves so much time. Look for the rectangular ones – they’re easiest to work with.
• Mozzarella Cheese: This is where the fusion magic happens! It adds a lovely stretch and mild flavor that complements the chicken and spice beautifully. It’s not traditional, but it’s so good.
• Jalapenos: Don’t be shy with these if you like a bit of heat! I usually add a generous amount, but you can adjust to your preference. Remember to remove the seeds for a milder spice.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, let’s cook the chicken. Season the 200gm chicken breast with salt, pepper, and garlic powder. Cook it until it’s fully done – you can bake, grill, or pan-fry it. Once cooked, let it cool completely.
2. Now, shred the cooled chicken. Add 1-2 tablespoons of cream cheese and mix well. Taste and adjust the seasoning if needed. This is where you can really make it your own!
3. Time to assemble! Take two samosa sheets and overlap them slightly. Place about one portion of the chicken mixture in the center. Top with a sprinkle of grated mozzarella and a few chopped jalapenos.
4. Fold the samosa sheet over to form a triangle, and then continue folding and sealing the edges using a little flour roux (a paste of flour and water). This will help them stay closed during frying. Repeat this process for all the remaining filling.
5. Heat oil in a pan over medium heat. Carefully place the samosas in the hot oil and shallow fry them until they’re golden brown and crispy on both sides.
6. Finally, remove the samosas from the oil and place them on a paper towel-lined plate to drain any excess oil. Serve warm with your favorite dipping sauce!

Expert Tips

Here are a few things I’ve learned along the way:

• Don’t overfill the samosas! It’s better to have slightly smaller samosas than ones that burst open during frying.
• Make sure the oil isn’t too hot, or the samosas will brown too quickly on the outside and remain uncooked inside.
• Sealing the edges properly is key to preventing the filling from leaking out.

Variations

Want to switch things up? Here are a few ideas:

• Spice Level: For a milder version, skip the jalapenos altogether. For medium heat, use serrano peppers instead. And if you really like it hot, add a pinch of cayenne pepper to the chicken mixture! My friend, Priya, loves to add a dash of chili flakes too.
• Festival Adaptations: These are fantastic for Diwali parties! They’re also a crowd-pleaser for game nights, potlucks, or any casual gathering.
• Freezing Instructions: You can freeze these before frying! Place the assembled samosas on a baking sheet lined with parchment paper and freeze until solid. Then, transfer them to a freezer bag. Fry them straight from frozen, adding a few extra minutes to the cooking time.

Serving Suggestions

These Chicken Samosas are delicious on their own, but a dipping sauce takes them to the next level. I love serving them with:

• Mint-coriander chutney
• Tamarind chutney
• Sweet chili sauce
• Or even just a dollop of plain yogurt!

Storage Instructions

Leftover samosas can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in the oven or air fryer to restore their crispiness.

FAQs

Let’s answer some common questions:

• What type of samosa sheets are best for this recipe? The rectangular, pre-made samosa sheets are the easiest to work with.
• Can I use a different cheese instead of mozzarella? Absolutely! Cheddar, Monterey Jack, or even a little bit of paneer would be delicious.
• How can I adjust the spice level? Control the amount of jalapenos (or use different peppers!), and add a pinch of cayenne pepper for extra heat.
• Can these be baked instead of fried? Yes, you can! Brush the samosas with oil and bake at 180°C (350°F) for about 20-25 minutes, or until golden brown. They won’t be quite as crispy as fried ones, but still tasty.
• How long does the filling keep in the refrigerator? The chicken filling can be stored in an airtight container in the refrigerator for up to 3 days.

Enjoy making (and eating!) these delicious Chicken Samosas! Let me know in the comments how they turn out for you. Happy cooking!