April 14, 2024

Drgreesh

Health Can Do

Baked Open-Faced Chicken Samosas (So EASY!)

A tray of baked pastry shells filled with minced chicken and topped with a drizzle of a dark dressing surrounded by fruits and nuts.

Enjoy a classic Indian snack – with minimal effort – by making homemade chicken samosas. This open-faced variation is incredibly easy and hassle-free since it requires no folding or deep frying. Perfectly seasoned with traditional spices, succulent minced chicken is encased in crispy baked samosa shells and topped off with a delightful drizzle of tangy tamarind chutney.

A beautiful and colourful display of food with a tray of baked pastry shells filled with chicken, fruits, veggies, nuts, olives, seeds and dips.
Make mouthwatering chicken samosas that are sure to be a hit with family and friends. No deep frying or tedious folding is required – just an oven and the simple ingredients listed in the post!

I’ve been an ardent fan of chicken samosas since childhood, and to this day, they remain one of my most-cherished Indian-Pakistani treats. Like most of you, we purchase pre-made varieties for convenience’s sake, but nothing beats the delectable taste of homemade chicken samosas.

As your culinary dietitian, I was determined to make the process of creating homemade chicken samosas simple and effortless. And, of course, my family’s eagerness to savour samosas more often compelled me to create a healthier version – with no deep frying: open-faced chicken samosas.

I hope you’ll consider adding this scrumptious recipe to your Iftar table, as it is the perfect complement to a healthy Ramadan meal!

Close up of a pastry shell filled with cooked chicken and topped with a dark dressing.

Want more healthy Ramadan recipes? Check out my tandoori chicken tikka, a recipe that always gets rave reviews! These chicken patties are equally delectable and oh-so-succulent.

Why this easy recipe for samosas is a nutritious dream

This delicious samosas recipe uses health-promoting cooking methods while combining nutritious ingredients like:

  • Lean chicken for protein, which helps support blood sugar control for type 2 diabetes
  • Olive oil and avocado oil spray as heart-healthy cooking oils.
  • Turmeric, cumin, coriander and cinnamon for antioxidants and anti-inflammatory benefits.

Indeed, these baked chicken samosas are an excellent way to devour a traditional treat without sacrificing flavour or nutrition.

Now, let’s get started on making chicken samosas!

Baked Open-Faced Chicken Samosas

Ingredients for samosas

To pull off these Indian samosas, here’s what you’ll need:

Food ingredients like minced chicken, spices, aromatics and herbs styled with pink flowers and a traditional scarf.
  • spring roll pastry sheets (square shaped)
  • avocado oil spray (you could also use olive oil spray)
  • olive oil
  • onion
  • bay leaves
  • green chillies
  • chicken mince (ground chicken)
  • powdered spices like cumin, turmeric, coriander powder, and cinnamon
  • salt and pepper
  • fresh cilantro (leaves)
Half view of a tray of pastry shells filled with minced chicken and drizzled with a dark chutney.

How to make open-faced homemade samosas

You will love how easy this chicken samosas recipe really is. No more days spent stressing over wrapping your samosas to perfection or hours standing in front of a stove frying them.

Making samosa shells

Preheat the oven to 380 degrees Fahrenheit and begin by making the pastry shells for your samosas.

Spring roll pastry drizzled with oil alonside a pile of square pastry sheets.
Step 1: Gather 5 sheets of pastry. Wrap the remaining sheets in a lightly damp kitchen towel to prevent them from drying out. Spritz one sheet with a half-second spray of olive or avocado oil.
A pile of spring roll pastry sheets stacked on top of one another.
Step 2: Use your hand to spread the oil evenly. Then, place a second sheet on top. Repeat with the 4 remaining sheets, coating each layer with oil. Remember also to spray the top sheet with oil for optimal results!
Four square stacks of spring roll pastry beside a red knife.
Step 3: Subsequently, slice the pastry stack into 4 evenly-sized squares using a paring knife.
Stack of spring roll pastry sheets arranged in the shape of a flower on a wooden board.
Step 4: Then, take each 5-layer stack of pastry, and arrange the individual sheets in various orientations to create a flower-like shape.
A cup cake tray holding 12 uncooked pastry shells shaped like a flower.
Step 5: Immediately place it in a small cupcake tray, pressing down gently. To make 24 samosa shells, repeat the process five times and use 30 spring roll pastry sheets.
12 baked pastry shells shaped like a flower on a wooden tray.
Step 5: Send to bake for 13-15 minutes (middle-top shelf) or until golden and crispy.

Making chicken samosa filling

While your samosa shells bake, move on to making the chicken mince:

Chopped garlic and bay leaves frying in oil in a pot on a mobile cooker.
Step 1: Heat a cast-iron pot and sauté garlic and bay leaves in olive oil until lightly golden.
Chopped garlic bay leaves and green chillies frying in oil in a pot on a mobile cooker.
Step 2: Then add chopped chillies and fry for a few seconds.
A pot of raw minced chicken topped with colourful spices on a mobile cooktop.
Step 3: Incorporate chicken into the mix and season with spices and salt.
A pot of minced chicken topped on a mobile cooktop.
As you cook the chicken on medium heat for 5 minutes, use a wooden spoon to continuously break it into tiny pieces.
A pot of chicken topped with chopped onion on a mobile cooktop.
Step 4: Next, stir in the onion and cook for 3-4 minutes or until the chicken is fully cooked. Adding the onion at this stage will ensure your chicken is succulent and juicy.
A pot of minced chicken topped with cilantro on a mobile cooktop.
Step 5: To finish your minced chicken, top it with a sprinkle of fragrant cilantro for the perfect flavour.
Baked flower-shaped pastry shells filled with minced chicken on a wooden board.
Step 6: Finally, divide the chicken mince equally among the 24 samosa shells. Drizzle with your favourite chutney and enjoy.

The complete recipe with ingredient amounts can be found in the recipe card at the bottom of this post.

Serving samosas

These Indian chicken samosas are best served warm with a drizzle of tangy tamarind chutney. I especially love them as part of my nourishing nibbles board with an assortment of vegetables, dips, olives, berries, nuts and seeds. It’s a sure hit for any gathering!

A beautiful and colourful flatlay display of food with a tray of baked pastry shells filled with chicken, fruits, veggies, nuts, olives, seeds and dips. Styled with pink flowers and a traditional scarf.

Tips for the beginner cook

  • Work swiftly while prepping the samosa shells, so they don’t dry out or become too brittle.
  • The more you vary the orientation of your pastry sheets, the crispier and crunchier each shell will be.
  • Keep an eye on your samosa shells while they are baking, and consider rotating the cupcake pan to ensure an even golden-brown finish.

Food safe storage

For maximum crispiness and flavour, I recommend storing samosa shells in a sealed container for up to 3-4 days. As for the chicken mince filling, it can be stored safely in an airtight container -refrigerated for up to three days. When you’re ready to enjoy your delicious open-faced samosas, simply warm the chicken filling and fill your pre-made shells!

Perspective image of pastry shells filled with chicken mince and drizzled with a black chutney.

You asked: What are samosa wraps made of?

Samosa wraps are typically made from a flour-based dough rolled flat and cut into circles. After the dough is filled, samosas are folded into a triangular shape and sealed with a wet starch mixture. After being sealed, they can be deep-fried or baked in the oven.

A tray of baked pastry shells filled with minced chicken and topped with a drizzle of a dark dressing surrounded by fruits and nuts.

I hope you’ll love this easy samosas recipe as much as we do! Share your experience with me; leave a comment below, rate the recipe or take a picture and share it on Instagram — Don’t forget to tag @DesilicousRD so I can check out your wonderful creations. Happy cooking!

RD Approved Badge - Anti Inflammatory

A tray of baked pastry shells filled with minced chicken and topped with a drizzle of a dark dressing surrounded by fruits and nuts.

Get the Recipe:

Baked Open-Faced Chicken Samosas (So EASY!)

Enjoy a classic Indian snack – with minimal effort – by making homemade chicken samosas. This open-faced variation is incredibly easy and hassle-free since it requires no folding or deep frying. Perfectly seasoned with traditional spices, succulent minced chicken is encased in crispy baked samosa shells and topped off with a delightful drizzle of tangy tamarind chutney.

Pastry samosa shells

  • 30 sheets spring roll pastry, ready-made, square-shaped
  • 5 tbsp oil, 0.5-second spray per sheet, olive or avocado oil

Minced chicken samosa filling

  • 1 tbsp olive oil, extra virgin
  • 2 bay leaves, large
  • 5 cloves garlic, finely chopped
  • 3 green chillies, finely chopped, with seeds
  • 454 g chicken, lean, minced
  • tbsp coriander powder, from crushed seeds
  • tsp cumin powder
  • 1 tsp turmeric powder
  • ½ tsp cinnamon powder
  • 1 tsp salt, sea salt
  • ½ tsp black pepper, coarse
  • 1 onion, white, small, finely chopped
  • ¼ cup cilantro, washed, leaves, finely chopped

Pastry samosa shells

  • Preheat the oven at 380 degrees Fahrenheit.

  • Delicately part and remove 5 sheets of pastry, then wrap the remaining stack in a lightly moistened kitchen cloth to prevent it from drying up.

  • Take one sheet and gently spritz it with a short burst (half-second spray) of olive or avocado oil. Spread the oil around with your hand before placing a second pastry sheet on top. Repeat this step for four more sheets, applying an even layer of oil between each pastry sheet. Don’t forget to spray some more oil onto the final layer too!

  • Cut the pastry stack into four equal squares. Take each 5-layer stack and arrange each layer in different orientations to create a flower-like shape. Swiftly place it in a small cupcake tray, gently pressing it down to create a cup form. To make 24 samosa shells with 30 spring roll pastry sheets, repeat this process five times.

  • Send to bake for 13-15 minutes (middle-top shelf) or until golden and crispy. While the samosa shells bake, move on to making the chicken mince.

Minced chicken samosa filling

  • In a hot cast-iron pot, fry bay leaves and garlic in olive oil until golden.

  • Add chopped chillies and continue to fry for a few seconds.

  • Incorporate chicken into the mix, then season with spices and salt. As you cook the chicken on medium heat for 5 minutes, use a wooden spoon to break the chicken into small pieces.

  • Add onion and cook for 3-4 minutes or until fully softened.

  • To finish, garnish with fresh cilantro.

  • Finally, divide the minced chicken equally among the 24 baked samosa shells.

Tips for the beginner cook

  • Work swiftly while prepping the samosa shells, so they don’t dry out or become too brittle.
  • The more you vary the orientation of your pastry sheets, the crispier and crunchier each shell will be.
  • Keep an eye on your samosa shells while they are baking, and consider rotating the cupcake pan to ensure an even golden-brown finish.




Food safe storage

  • For maximum crispiness and flavour, I recommend storing samosa shells in a sealed container for up to 3-4 days.
  • As for the chicken mince filling, it can be stored safely in an airtight container -refrigerated for up to three days. When you’re ready to enjoy your delicious open-faced samosas, simply warm the chicken filling and fill your pre-made shells!


Nutrition Information:

Calories: 239kcal (12%)Carbohydrates: 8g (3%)Protein: 1g (2%)Fat: 22g (34%)Saturated Fat: 6g (30%)Polyunsaturated Fat: 5gMonounsaturated Fat: 11gTrans Fat: 0.01gCholesterol: 16mg (5%)Sodium: 154mg (6%)Potassium: 32mg (1%)Fiber: 0.5g (2%)Sugar: 0.4gVitamin A: 14IUVitamin C: 1mg (1%)Calcium: 7mg (1%)Iron: 0.2mg (1%)

Keep in mind that the nutritional values provided are approximations and suggestions. This nutrition facts table cannot account for your individual needs. Your body — including your hunger and satiety cues — change daily. It’s perfectly fine to eat more or less on different days. Instead of letting food guilt take over, consider mindful eating.

* Percent Daily Values are based on a 2000 calorie diet.