preparation 10 mins
cook time
cook time 30 mins
servings -
course -
cuisine -
difficulty -



  1. Mince Boneless Chicken using Fusion Master Mincer.

  2. Cook diced potatoes in Inspire Saucepan 2.0L under boiling water for 8 mins. Pour potatoes into a colander and drain well.

  3. Finely chop Onions and Garlic in Extra Chef.

  4. Saute chopped onions and garlic in Inspire Casserole Pot 3.7L until soft and translucent.

  5. Add curry leaves and curry paste, cook till darkened and the oil begins to separate from the paste.

  6. Add salt, pepper, sugar, and cooked diced potatoes. Mix well and adjust the saltiness to individual preference. Sprinkle chopped parsley and set Samosa Filling aside till completely cooled.

  7. Add a generous amount of Samosa filling into Spring Roll Skin and wrap them into triangle shape.

  8. Deep fry wrapped Samosa till crispy and serve hot.

  9. Optional Suggestion: Serve with Thai Chili Sauce as dipping.


  • 500 g Potatoes, diced
  • 200 g Boneless Chicken
  • 2 Red Onions
  • 3 Cloves Garlic
  • 2 Springs Chopped Coriander
  • 1 pack of Spring Roll Skin (Big)
  • 3 tbsp Meat Curry Powder + some water to make curry paste
  • 1 tbsp Tapioca Flour mix with 3 tbsp water
  • 1 1/2 tsp Salt, or more to taste
  • Cooking oil for deep frying
  • 2 tsp Sugar
  • 1/2 tsp Pepper
  • 1/2 tsp Cumin Seed Powder
  • 3 tbsp Meat Curry Powder
  • 1 - 2 strands Curry Leaves

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Latest Catalog - 9 2021