These Open Faced Naan Samosa Bites are the perfect hand-held holiday appetizer and so easy to make – no fiddling with phyllo pastry.
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.
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. 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!
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?
NOTE: Nutritional info is per bite
Open Faced Naan Samosa Bites
- 8 pieces naan bread
Chicken & potato seasoning
- 2 chicken breasts
- 1 medium-sized Russet potato
- 1/4 cup Greek yogurt
- 2 tsp lemon juice
- 3 cloves garlic minced
- 1- inch piece of gingerroot minced
- 1 tsp garam masala
- 1 tsp turmeric
- 1/2 tsp cardamom
- 1/2 tsp cumin
- 1/2 tsp coriander
- 1/4 tsp cayenne pepper
- Pinch fennel seeds
- 1 tsp salt
- 1/2 tsp pepper
- Frozen peas defrosted
- red onion diced
- tomatoes diced
- Cilantro Chutney see below
- 1/2 cup cilantro chopped
- 5 inch green chili, deseeded (or 1/2 jalapeno, deseeded)
- 1/8 cup Greek yogurt
- 1/2 tsp cumin
- 1 clove garlic minced
- 1 tbsp lemon juice
- 1/2 tsp salt
- 1/2 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!