This Recipe Makes ± 24 Samoosa’s
Chicken samoosa as well as other fillings are a huge favourite in South Africa & many other parts of the world. It is prepared with chicken fillets, although chicken mince (ground chicken) may be used. The chicken is then cooked & filled into the samoosa pastry/pur & thereafter fried until golden.
In South Africa, most people refer to it as samoosa, whilst internationally, it is referred to as samosa. Samoosa’s actually originated in the Middle East but passed over to the Indian subcontinent & today most people categorize it as an Indian savoury dish.
Chicken Samoosa Ingredients:
- 3 chicken fillets
- 3 tablespoons butter
- ½ onion
- 1 teaspoon ginger & garlic paste
- 1 tablespoon chilli powder
- salt to taste
- 4-5 green chillies
- ½ bunch fresh coriander (dhania)
- ½ teaspoon dhania (coriander) powder
- 1 teaspoon Za’ataar blend (optional)
- ½ teaspoon garam masala
- ½ teaspoon jeera (cumin) powder
- 3-4 sprigs thyme
- 1 teaspoon hot sauce
- vegetable oil
- ± 24 samoosa pur
- 2 ½ tablespoons all purpose flour
- water as needed
- Peel & chop the onion into small pieces & set aside.
- Finely chop the green chillies. Note that chillies may be added or reduced according to your taste.
- Roughly chop dhania (coriander) & set aside.
- Rinse chicken fillets.
- Dice the fillets into small pieces.
- Add the butter to a pot & allow to melt on medium heat.
- Once the butter has melted, add in the chilli powder, garam masala, jeera (cumin) powder, dhania (coriander) powder, Za’ataar blend & ginger & garlic paste.
- Mix well & add in the onions & green chillies.
- Thereafter, add in the diced chicken fillets & thyme.
- Mix well.
- Add a little water. Cover with the lid & allow the chicken to cook for 20 minutes.
- When the water is almost evaporated, add in the hot sauce & salt to taste.
- Mix well & turn off the heat.
- Add in the dhania (coriander).
- Mix well & set aside to cool completely.
- Whilst the mince cools down, begin preparing the paste that will hold the samoosa together.
- To a small bowl, add in the all purpose flour.
- Next gradually pour in a little water & stir until it forms a smooth paste.
- When the chicken has cooled down, it’s time to start filling the samoosa pur.
- Begin prepping your work station. Have the flour paste nearby, as well as the cooled filling & the samoosa pur. Note that the samoosa pur can be purchased from most grocers or you can make it from scratch at home. I opted for the store bought pur.
- Take one sheet of the samoosa pur & fold it to form a triangle. (View video below on folding technique).
- Add a little of the chicken filling into the triangular pocket that was formed.
- Carefully fold over to seal the filling. There should still be a flap remaining.
- Take some of the paste & apply onto the remaining flap & seal the samoosa.
- Place all the samoosa’s into a container lined with plastic. This will avoid the pastry from tearing & the plastic may also be used to divine them in the container. These Mince Samoosa’s can be frozen in the container for up to 4 months. Defrost when needed to fry.
- To fry the samoosa’s, simply add about 3 tablespoons of vegetable oil to a large pan. Once the oil is hot, carefully place the samoosa’s in.
- Keep an eye on them as leaving them unattended to may result in burnt samoosa’s. Fry the samoosa’s until golden & crisp.
- Once their golden on both sides, removed from oil & drain off excess oil on a paper towel.
- Serve whilst nice & hot.
- Serve your Chicken Samoosa with your favourite dip.