Pure Maple Syrup from Canada

Maple Chicken Samosa

Chef Manish Mehrotra of Indian Accent


Preparation Time 20 Mins:

Cooking Time 25-30 Mins; Serves 4-5


Ingredients : 

For Filling

  • Boneless Chicken Thigh 250 Gm
  • Basil 10 Gm
  • Chopped Ginger 15 Gm
  • Chopped Garlic 20 Gm
  • Chopped Green Chillies 10 Gm (About 2 Small Chillies)
  • Vegetable Oil 45 Ml
  • Salt 2 Tsp (10 Gm)
  • Red Chilli Powder 1 Tsp (5 Gm)
  • Coriander Powder 1 Tbsp (15 Gm)
  • Garam Masala 1/2 Tsp (2.5 Gm)
  • Pure Maple Syrup 60 Ml
  • Chopped Coriander Leaves 30 Gm
  • Lemon Juice 20 Ml


For Casing

  • All-purpose Flour 250 Gm
  • Carom Seeds 1/2tsp (2.5 Gm)
  • Salt 1 Tsp (5 Gm)
  • Vegetable Oil 20 Ml
  • Water 125-150 Ml



  • Cut the chicken in to small dices.
  • Saute garlic and ginger in a pan till golden and then add green chillies. Add the chicken and sauté for about 4-5 mins.
  • Add the red chilly powder, coriander powder and salt and sauté for another 3-4 mins.
  • Cook till the chicken is almost done and add garam masala and pure maple syrup.
  • Sauté the chicken for another minute till dry.
  • Finish with chopped coriander leaves and lemon juice.
  • Set the chicken aside to cool.
  • For the casing -rub the flour, salt and oil together till mixed well. Add the carom seeds and then add water to knead the dough to a smooth consistency.
  • Knead the dough for a minute till completely smooth and non sticky. Let it rest for 20 mins covered with a cling film.
  • Make a small ball of the dough (about 20-25 gm) and roll thinly.
  • Cut into half, and fold it from the rounded edge to make a hollow cone.
  • Stuff the chicken mix inside and seal the edges with a little water.
  • Fry them in medium hot oil till golden and crispy.