250gramsonion, finely choppedapproximately 1 large unpeeled onion
500gramschicken, finely chopped
2.5 ml saltapproximately 1/2 teaspoon, add more to taste
10mlgaram masalaapproximately 2 teaspoons
10mlfresh garlic, finely minced approximately 2 teaspoons
2.5mlturmeric powderapproximately 1/2 teaspoon
5mlcumin powderapproximately 1 teaspoon
5mlcrushed chili flakesapproximately 1 teaspoon
40gramsfresh coriander leaves and stems, choppedapproximately 375 ml or 1 1/2 cups
25samoosa pastry sheets
35gramscake flourapproximately 60 ml or 1/4 cup
45mlwaterapproximately 3 tablespoons
oil for deep fryingI use sunflower oil
Peel and finely chop the onions then squeeze out the excess moisture from the onions by placing it in a clean unused tea towel, and turning the edges tight.
Heat a high sided frying pan or wok on medium high without oil and add the finely chopped chicken.
Cook the chicken mince until the chicken is crumbly and no liquid remains. This should take about 15 minutes.
Add the drained chopped onions stir to combine thoroughly and allow to simmer for 10 minutes.
Add the salt, minced garlic, garam masala, turmeric, crushed chili flakes and cumin powder and cook through for 5 minutes.
Taste the filling to check the seasoning and add more salt, if required.
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.
Assembling the 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 tablespoon 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.
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 both sides for 1 1/2 to 2 minutes, then remove with a slotted spoon and let drain on a baking sheet lined with paper towels.
Nutrition: I have estimated 5ml sunflower oil per samoosa even though if cooked at the right temperature the pastry does not absorb any oil.
If you are concerned about the samoosa coming apart, you can smear some glue along the edges of the triangle of the first and second fold. It may however make the end result slightly heavier and more chewy.
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.