Easy Mexican Chicken Samosas
Servings 30 samosas
Ingredients
Samosas
- 1 medium potato peeled and chopped
- 2 tablespoons olive oil
- 12 ounces ground chicken
- 2 garlic cloves minced
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1 teaspoon coriander
- 1 canned chipotle in adobo sauce chopped
- 10 ounces canned diced tomatoes with green chilies
- ½ cup corn kernels
- salt and pepper
- 2 teaspoons all-purpose flour
- 1 ½ tablespoons water
- 30 sheet egg roll wrappers
- oil for frying
Scallion lime sauce
- ½ cup plain Greek yogurt
- ¼ cup chopped scallion
- 1 garlic clove
- juice of ½ lime
- salt and pepper
Instructions
- Make the samosa filling. Place potatoes in a medium pot and cover with water. Bring to a boil, cover the pot, and cook until tender, about 10-15 minutes. Drain the potatoes and mash.
- Heat oil in a large saute pan over medium heat. Add ground chicken and cook until browned, breaking up the meat with a wooden spoon as it cooks. Add mashed potatoes, minced garlic, chili powder, cumin, paprika, oregano, coriander, canned chipotle, canned diced tomatoes, and corn. Season with salt and pepper and saute for 4-5 minutes or until meat is well seasoned. Remove from heat and cool completely.
- Meanwhile, make the scallion lime sauce. Blend Greek yogurt with scallions, garlic, and lime juice until smooth. Season with salt and pepper and set aside.
- Combine 2 teaspoons flour with 1 ½ tablespoons water in a small bowl. Set aside.
- Starting with one sheet of egg roll wrapper, scoop 1 ½ tablespoons of filling toward the bottom left corner. Fold the corner over the filling to create a triangle. Fold the sheet in half, then lift the bottom right flap over the filling. Fold the wrap so that you have one remaining corner. Use your fingers to brush the flour and water paste along the edge and fold the remaining flaps over the filling. Repeat with remaining wrappers and filling.
- Heat frying oil to 350 degrees F.
- Carefully drop samosas in frying oil and cook until golden brown on both sides, about 5 minutes. Remove and drain the excess oil on paper towels. Repeat with remaining samosas. Serve immediately with scallion lime sauce.
Notes
You can shape the samosas and store them in the refrigerator until ready to fry. You can also make the scallion sauce the day before.
