Baked Chicken Samosa | Home Made Tea Time Snack

Baked Chicken Samosa or popular tea time snack- samosa is popular breakfast or evening snack in large parts of India.

Making it healthy is quite a challenge. Its basically a short crust pastry dough filled with potato & peas (its traditional filling) filling and then deep fried. Its served with tamarind and jaggery chutney. You can fine the recipe for chutney – here & for traditional baked samosa – here.


This time I have used a pre made samosa sheet easily available in market. You can do lots with these sheets. Make lasagna, mini open pizza or bake samosa.

Of course these can be fried too but I prefer to bake them as it makes them healthy. Now I can eat a few more without worrying about my waist line?


Freshly baked out of the oven, they a crispy overall(not as much crispy which you get from deep frying but this much will do), slightly golden on the edges. Perfectly baked with a basic chicken filling. This recipe is so versatile you can change filling with anything you like. So good for kids as I can make my kid eat veggies this way.? Make it vegetarian with paneer/ cottage cheese and lots of veggies.


If you are hosting a party these baked chicken samosa are the ultimate finger food. Just fill and wrap them in advance and bake them on the go.

Directions to make baked chicken samosa-


12-15 Samosa Sheets

1 cup cooked chicken shredded(either boiled or leftover)

Learn how to make chicken stock

1 tsp ginger garlic paste

1/4 cup capsicum finely chopped

1 small onion finely chopped

2 tsp Oil for filling and more for brushing samosa

Salt & pepper as per taste

1 tsp soy sauce

1 tsp green chilli sauce

1 tsp red chilli sauce


In a non stick pan heat 2 tsp oil. Saute onions and capsicum till soft.

Add the salt and pepper and all the Sauce.

Add the cooked chicken and cook for about a min and let it cool.

Now take one sheet at a time. Place 1 tbsp filling. Roll in triangles till you reach the edge. Seal with water.

Brush them lightly with oil.

Bake at 200°C for 10-12 min.

Enjoy with coriander chutney & tea.


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