This Naan Samosa Bites recipe is sponsored by My Spice Box. Thanks for supporting the brands that help keep The Girls on Bloor up and running!
Around the holidays, I think I love parties so much just because of the sheer spread of appetizers and h’ors d’eouvres everywhere you go. Appetizers are my thing. I fill up on them before I have a chance to eat dinner, and go crazy for variety. When I’m hosting my own little shindig, I make sure to have a charcuterie platter on hand, and as many different kinds of dips as possible (knowing me, they are usually of the Mexican variety…)
Lately, I’ve been obsessed with Indian food, specifically samosas and pakoras. Anything small and hand held, and I think they make great party appetizers. We were recently sent a great big box of high quality Indian spices from My Spice Box, and I was excited to try out some combinations to make the next big Indian-inspired, handheld holiday appetizer! May I introduce my Open Faced Naan Samosa Bites!
Being the little experimenter that I am, surprisingly I have never fooled around with phyllo pastry, and I wasn’t about to start now. Hand held appetizers are usually a big hit at any holiday party, so I decided to make cutouts of naan and top them with traditional samosa fillings. Let me tell you, this is a waaaaaaay easier way to satisfy your samosa craving!
When Christy from My Spice Box first approached me about developing a recipe with spices, she told me how her and her husband had a hard time finding traditional Indian spices in stores, and that he would often bring back spices from India for the both of them whenever he made a trip. If they were out of spices, then they would often have to go out of the way to Little India in Toronto, settling with lower-grade spices from bulk foods stores or facing little variety at downtown grocery stores.
I too know the struggle of finding the right ingredients in small downtown grocery stores, and having to go way out of the way to find specific ingredients for certain recipes. That’s why Christy came up with the idea of My Spice Box: their boxes of spices sell for between $34.95 and $45.95, and you get between seven and ten high-quality, all-organic spices packaged in appealing brown paper seal up bags, all around 30-40 grams per package. Do you know how hard it is to find organic spices?!
It may cost more to purchase organic spices, but the quality is certainly worth it. And let me say, you do get a lot of bang for your buck here. I received the Curry Lover’s Vegan Spice Box, which includes coriander seeds, cumin seeds, turmeric, garam masala, cardamom, ground cumin, ground coriander, ceylon cinnamon, fennel seeds and cayenne pepper – I was impressed with the variety! I was most excited to work with the cardamom, fennel and garam masala bags, because those spices are usually the hardest to find.
This recipe combines an easy, deliciously marinated chicken breast atop a perfect circle of naan bread alongside cooked potatoes, peas, red onions and fresh tomato and cilantro chutney. The chutney is super easy to make and is a versatile accompaniment for just about any appetizer or salad, and can even be used as a dipping sauce for cooked meats. I used cumin and cayenne pepper alongside fresh green chilies (seeded of course!), lemon juice and cilantro.
Will you be trying these Open Faced Naan Samosa Bites with Cilantro Chutney? What do you think of the idea of ordering organic spices online? Let us know in the comments!
- 8 pieces naan bread
- 2 chicken breasts
- 1 medium-sized Russet potato
- ¼ cup Greek yogurt
- 2 tsp lemon juice
- 3 cloves garlic, minced
- 1-inch piece of gingerroot, minced
- 1 tsp garam masala
- 1 tsp turmeric
- ½ tsp cardamom
- ½ tsp cumin
- ½ tsp coriander
- ¼ tsp cayenne pepper
- Pinch fennel seeds
- 1 tsp salt
- ½ tsp pepper
- Frozen peas, defrosted
- Red onion, diced
- Tomatoes, diced
- Cilantro Chutney (see below)
- ½ cup cilantro, chopped
- 5 green chilies, sliced in half and seeded
- ⅛ cup Greek yogurt
- ½ tsp cumin
- 1 clove garlic, minced
- 1 tbsp lemon juice
- ½ tsp salt
- ½ tsp pepper
- Preheat oven to 425 degrees.
- Cut chicken into small 1-inch cubes, and marinate with listed ingredients for at least 20 minutes (should be about the time the oven takes to preheat).
- In the meantime, make chutney by blending all ingredients together in a Magic Bullet or blender.
- Cut potato into very small cubes, and rinse off starch thoroughly in cold water. I cut my potato cubes to be as small as my thumbnail so they would cook at the same speed as the chicken.
- Mix potato and chicken together in an oven safe dish and cook in the oven for 22-23 minutes.
- Meanwhile, using a cookie cutter or sharp glass (we have a stainless steel glass that I used), cut naan bread into 2-3 circles. I was about to get 3 circles out of the larger pieces of bread I bought.
- Top naan circles with chicken and potato mixture, peas and red onion. Cook on a parchment-lined baking sheet for 8-10 min.
- Remove from oven and top with tomatoes and drizzle with cilantro chutney. Serve and enjoy!