Creamy Chicken Samosa Pockets

Mouth watering Creamy Chicken Samosa pockets recipe, just in time to make and freeze for Ramzan. #HappyCookingToYou #FoodFusion #OlpersDairyCream

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  • Water 1 Cup or as required
  • Soy sauce 1 & ½ tbs
  • Sirka (Vinegar) 1 & ½ tbs
  • Boneless chicken 350g
  • Cooking oil 2-3 tbs
  • Lehsan (Garlic) chopped 1 & ½ tbs
  • Maida (All-purpose flour) 2 tbs
  • Doodh (Milk) ½ Cup
  • Lal mirch (Red chilli) crushed 1 tsp
  • Garam masala powder ½ tsp
  • Kali mirch powder (Black pepper powder) 1 tsp
  • Namak (Salt) 1 tsp or to taste
  • Olper’s Dairy Cream ¼ Cup
  • Hara pyaz (Green onion) leaves chopped ¼ Cup
  • Maida (All-purpose flour) 1/3 Cup
  • Water 1/3 Cup
  • Roll patti sheets as required
  • Cooking oil for frying


In a saucepan,add water,soy sauce,vinegar,chicken,mix & bring it to boil,cover & boil until chicken is tender (8-10 minutes).

Let it cool & shred chicken with the help of forks & set aside.

In a frying pan,add cooking oil,garlic and mix well for a minute.

Add all-purpose flour & mix well.

Add milk & whisk continuously until thickens.

Add red chilli crushed,garam masala powder,black pepper powder,salt & mix well.

On low flame,add cream & mix well.

Now add shredded chicken & mix until well combined.

Add green onion leaves & mix well.

Let it cool completely.

In a small bowl,add all-purpose flour,water & whisk well.Flour slurry is ready!

On a clean working surface,place roll patti sheet & cut half sheet vertically with the help of knife.

Add prepared creamy chicken filling and apply flour slurry then fold the sides and roll sheet to make samosa (makes 18-20).

Can be stored in an airtight container for 1 month in freezer.

Option # 1: Frying

In frying pan,heat cooking oil and fry on low flame until golden & crispy.

Option # 2: Air Fry

In air fry machine,place samosa and grease with olive oil and air fry for 10-12 minutes.

Serve with green chutney & chilli garlic sauce!

Recipe By: Seema Hanif

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