Jalapeño Chicken Crumbed Samoosa

Peel & chop the onion into small pieces & set aside.

Finely chop the green chillies or jalapeño’s. Note that chillies or jalapeño’s 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 jalapeño & salt to taste.

Mix well.

Turn off the heat.

Add in the dhania (coriander).

Mix well & set aside to cool completely.

To a small bowl, add in the all purpose flour.

Next, gradually pour in a little water & stir until it forms a smooth paste.

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).

The pur should now look like a pocket to hold the filling.

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.

Continue the same process until all the filling is used up.

Set the samoosa’s aside.

Next, add the breadcrumbs into a bowl.

Thereafter, crack the eggs into another bowl.

Beat the eggs using a fork.

Prep your work station once again. Have the beaten eggs & the breadcrumbs nearby, as well as the already folded samoosa’s.

Dip the samoosa (work with one at a time) into the beaten eggs.

Then dunk it into the breadcrumbs, making sure it is well coated.

Continue the same process until all of the samoosa’s are crumbed.

Set aside. At this point you may also 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 Jalapeño Chicken Crumbed Samoosa’s can be frozen in the container for up to 4 months. Defrost when needed to fry. So if you aren’t going to fry all in one go, you may freeze some of them for later use.

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, remove from oil.

Drain off excess oil on a paper towel.

Serve whilst nice & hot with your favourite dipping sauce.

Notice how crisp & delicious these samoosa’s look compared to the plain uncrumbed ones.

Break them open & enjoy these Jalapeño Chicken Crumbed Samoosa’s with Mexican & Indian flavours.