I can guarantee you that once you have made these samosas or samoosas as we call them in South Africa, you will never go back to another recipe. They are savoury and spicy but not greasy and oh so moreish. This recipe is from my Dad, he has been perfecting it over the years and we all think it is perfect.
When we make these they don’t last long at all. They are great for parties because they are small and the perfect finger food. I do prefer eating them hot as they are still nice and crispy. Simply squirt some fresh lemon juice over them and munch away. You can also make a nice cilantro and mint dipping sauce or dip them in some store bought mango chutney…Yum!
I use spring roll pastry for the best chicken samosas because it makes them crispy and not too thick and stodgy. You can find spring roll pastry in most large supermarkets or Asian stores. You can find them in the freezer section. Don’t confuse the pastry with spring roll wrappers made out of rice flour and are usually reconstituted in water before use.
The filling contains copious amounts of mint and coriander which is key and I also make sure that the chicken mixture is not wet as it will compromise the pastry and make a soggy samosa.
When frying the samosas in oil make sure the oil isn’t too hot as they may burst and if frying from frozen you want to make sure that the centre heats through before the outside browns too much so proper oil temperature is a must.
The Best Chicken Samosas
(20 votes, average: 3.30 out of 5)
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The best chicken samosa recipe. Spring roll pastry is used to ensure a crisp samosa with copious amounts of filling. Fantastic aroma from the coriander, mint and spice mix.
- Prep Time: 60 minutes
- Cook Time: 20 minutes
- Total Time: 80 minutes
- Yield: 120 samosas
- Category: Appetiser, Snack
- Method: Deep Frying
- Cuisine: African, Indian
Ingredients
40 sheets TYJ spring roll pastry (cut each sheet into 3 even strips) Place between clean, moist kitchen towel to prevent pastry from drying out (Available from most Asian food stores, or large supermarkets)
2 large brown onions chopped
1.5kg´s ground chicken breasts
6 large cloves of crushed garlic
30ml freshly minced or grated ginger
50 grams chopped fresh coriander (dhania)
50 grams chopped fresh mint
3 large green chillies chopped
3 large red chillies chopped
60ml mild curry powder
10ml turmeric powder
15ml coriander powder
15ml cumin powder
10ml salt (adjust to taste)
60ml vegetable oil
1 litre of vegetable oil for deep frying
2 egg whites lightly beaten
Instructions
Filling
In a large saucepan heat vegetable oil
Add chopped onion and chillies and sweat until translucent
Add garlic and ginger and cook for a minute or two, being careful not to burn
Add ground chicken and all the spices and salt
Stir the mixture constantly until chicken has a crumbly and dry texture
Stir through the chopped mint and coriander (dhania) until heated through
Remove mixture from heat and spoon into a large glass bowl – allow to cool to room temperature
Folding
Fold strips of pastry to form a triangular pocket
(instructions here: https://fauziaskitchenfun.com/recipe/step-by-step/how-to-fold-samosa/
Spoon filling mixture into pockets (2 teaspoons or so)
Seal edges of pastry with egg white
At this point samosas can be cooked or can be frozen in a single layer in zip-lock bags
Cooking
Heat 1 litre of vegetable oil in saucepan to a moderate temperature
Deep fry 4 to 6 samosas at a time, making sure not to overcrowd the pot.
Fry until samosas are crisp and golden
Remove samosas from oil with slotted spoon and allow to drain on absorbent paper towelling
Serve immediately with a wedge of lemon or two
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