Cape Malay Chicken Samoosa recipe (Method 1)
Cape Malay Chicken Samoosa recipe (Method 1)
Crispy triangles filled with aromatic spicy minced chicken.
Recipe PDF
Ingredients
Onions
- 5 ml salt
- 250 grams onion, finely chopped approximately 1 large unpeeled onion
Filling
- 500 grams chicken, minced finely
- 2.5 ml salt approximately 1/2 teaspoon add more to taste
- 10 ml grated garlic or garlic paste approximately 2 teaspoons or 3 cloves grated
- 5 ml grated ginger or ginger paste approximately 1 teaspoon or 1 inch piece grated
- 2.5 ml turmeric powder approximately 1/2 teaspoon
- 2.5 ml chili powder approximately 1/2 teaspoon
- 5 ml coriander powder approximately 1 teaspoon
- 5 ml cumin powder approximately 1 teaspoon
- 2 green chillies, sliced
- 40 grams fresh coriander leaves and stems, finely chopped approximately 375 ml or 1 1/2 cups
Samoosas
- 25 samoosa pastry sheets
- 35 grams cake flour, for sealing approximately 60 ml or 1/4 cup
- 45 ml water, for sealing approximately 3 tablespoons
- oil for deep frying I use sunflower oil
Instructions
Onions
- Peel and finely chop the onions then place into a rice colander.
- Rub the onions with salt then pour over a kettle of boiling water and allow to drain.
- Squeeze out the excess moisture from the onions by placing it in a clean unused tea towel or cheese cloth, and turning the edges tight. Repeat three or four times.
Filling
- Heat a high sided frying pan or wok on medium high without oil and add the chicken mince.
- Cook the chicken mince until the chicken is crumbly and no liquid remains. This should take about 15 minutes.
- Add the salt, garlic, ginger, turmeric, chili powder, coriander and cumin powder and chopped chillies and cook through for 5 minutes.
- Add the drained chopped onions stir to combine thoroughly then remove from heat. You don't need to cook the onions more than that.
- Taste the filling to check the seasoning and add more salt, if required.
- Place the mixture into a rice colander over a bowl and allow to cool and drain of excess liquid.
- When the mixture is completely cool, chop the coriander and stir through before filling the samosas. Use a sharp knife so the coriander doesn't bruise and turn brown.
How to assemble a samoosa
- Mix the flour and water for the glue when the chicken filling is cool and you are about to assemble.
- Keep the length of the pastry facing away from you and fold the bottom right corner across to the left edge.
- Now fold that across to the right side again to form triangle shaped pocket. Ensure that the bottom tip of the pocket is tightly sealed or all the filling will escape during frying.
- Fill the pocket with two tablespoons of samoosa filling. Use more or less depending on the width of the samoosa pastry strips.
- Fold the long end of the pastry strip over the pocket and continue folding the triangle until only a short flap remains.
- Use your finger or the back of a teaspoon to spread samoosa glue onto the pastry strip.
- Fold the glued section against the triangle and ensure that all the corners are tight.
- At this point you can either fry the samosas, refrigerate and use within 2 days, or freeze until required.
Frying
- If frying, heat the oil in a medium sized pot, wok or deep fryer. Make sure it is at least 2 cm's deep so that the samoosas don't touch the bottom of the pot.
- When the oil sizzles around the back of a wooden spoon add the samoosas one at a time and don't overcrowd the pot.
- Cook until golden brown on each side for 1 1/2 to 2 minutes, then remove with a slotted spoon and let drain on a baking sheet lined with paper towels.
- Serve hot.
Notes
- Nutrition: I have estimated 5ml sunflower oil per samoosa even though if cooked at the right temperature the pastry does not absorb any oil.Â
- If using an air fryer, cook according to the manufacturer's instructions.
- Soak the cloth that you used for the onions in soapy water immediately to remove the smell and stain. Use this cloth only for this purpose.
Nutrition
Calories: 111kcalCarbohydrates: 14gProtein: 6gFat: 3gSaturated Fat: 1gCholesterol: 17mgSodium: 254mgPotassium: 89mgFiber: 1gSugar: 1gVitamin A: 171IUVitamin C: 2mgCalcium: 19mgIron: 1mg
Disclaimer: Nutritional information for the recipe is an approximation and varies according to the ingredients and products used.
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