Samosas with tandoori chicken and coleslaw

Samosas with tandoori chicken and coleslaw

Samosas are filled dumplings from India and Pakistan. Often the dumplings are simply filled with leftover food, e.g. curry. But these fried dumplings are also available everywhere as street food. The thin dough is actually very easy to prepare and a change from other types of dough. Today we wrap tandoori chicken (chicken marinated in yoghurt) with coleslaw in samosa batter and deep-fry the dumplings until they are golden brown.

For this you need (for 4 samosas or 2 servings):

For the samosa dough:

  • 190 g flour
  • ¼ teaspoon salt
  • 2 tablespoons oil
  • 115 ml of water

For the tandoori chicken:

  • 3 tbsp yogurt
  • 1/2 teaspoon salt
  • 1/2 teaspoon chilli, ground
  • 1 tsp tandoori masala
  • 1/2 teaspoon ginger, grated
  • 1/2 teaspoon garlic, grated
  • 250 g chicken breast, cut into small cubes
  • 2 tablespoons oil

For the Coleslaw:

  • 2 tbsp mayonnaise
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1 carrot, grated
  • 1/4 white cabbage, grated
  • 1/2 teaspoon pepper, ground

For the flour glue:


  • Chilli and garlic sauce
  • Flour (for the work surface)
  • Oil (for brushing the dough)
  • approx. 80 g grated mozzarella (20 g per packet)
  • Egg for breading
  • Breadcrumbs for breading

That is how it goes:

1. First you prepare the samosa batter. Mix the flour, salt, and oil in a bowl. Gradually add water and knead everything until a soft dough is formed. Cover and let the dough rest for about 30 minutes.

2. Oil your hands and flatten the dough a little. Sprinkle flour on the work surface and use a rolling pin to roll out the dough. Quarter the dough with a pizza cutter and brush all quarters with oil. Then put all quarters on top of each other. Then roll everything flat again with the rolling pin.

3. Heat a frying pan, place the dough in it and let it cook on a low flame for about 30 seconds on each side. Then you can separate the 4 layers. Then put them back on top of each other and let them cool down. Straighten the dough sideways and cut into strips about 8 x 25 cm.

4. Now put a strip in front of you and brush it in the middle with the flour glue (mix the flour and water together). Put another strip on top to form a cross. Put a dollop of chilli and garlic sauce in the center.

5. Put the chopped chicken with the yogurt, salt, chili powder, tandoori masala, garlic and ginger in a bowl and mix everything together.
Tip: If you let the meat rest in this marinade for about 30 minutes, it will taste even better.
Then fry the meat in a pan until cooked through.

6. Mix in mayonnaise, salt, pepper, and sugar, and mix in grated carrot and cabbage. Add approx. 1 tablespoon of the tandoori chicken and 1 tablespoon of coleslaw to the batter, plus approx. 20 g of grated mozzarella. Spread a little more flour glue on three dough arms and fold everything into a dough pocket: first the dough arm without flour glue and then the others.

7. Now the dumplings are breaded and fried for approx. 3 to 4 minutes in about 160 ° C hot oil.

This is a great alternative to the dumplings that are prepared in this country. The batter is nice and thin and, in combination with the spicy tandoori chicken and the juicy coleslaw, you can’t beat it. Definitely recommendable!

You can find another delicious recipe for samosas here.


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