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Samosa Bites
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5 from 1 vote

Open-Faced Samosa Bites {Easy Appetizer}

These Open-Faced Samosa Bites are the perfect handheld appetizer and so easy to make with naan – no fiddling with phyllo pastry required.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Appetizers
Cuisine: American, Indian
Servings: 20 Samosa Bites
Calories: 114kcal


  • 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

Cilantro Chutney

  • 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 able 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!


Nutritional info is per samosa bite.
Leave out the chicken to make this recipe vegetarian.
Make the cilantro chutney ahead of time to cut down on prep.
Store all the components separately in the fridge for 3-4 days. Reheat the chicken and potato filling in the microwave for 2-3 minutes, then assemble your samosa bites fresh.
Freeze the marinated chicken raw or cooked for up to 3 months. Defrost in the fridge overnight then reheat or cook as normal.


Calories: 114kcal | Carbohydrates: 14g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 373mg | Potassium: 146mg | Fiber: 1g | Sugar: 1g | Vitamin A: 46IU | Vitamin C: 3mg | Calcium: 26mg | Iron: 1mg