Chicken Cheese Samosas
Authentic Indian appetizers
Want to know how your local Indian makes them so good? Well, now you can with this flavour filled recipe!
Ingredients
- 1kg chicken fillet (finely cubed) - Halal Certified
- ½ tsp salt
- ¼ tsp white pepper
- 1 Tbsp crushed garlic
- 6 Tbsp jalapeno sauce
- ¼ cup lemon juice
- 1 tablespoon butter
- 2 cups finely grated cheddar cheese (vegetarian)
- 250ml plain smooth yoghurt*
- 2 Tbsp fresh chopped chives
- 2 Tbsp chopped coriander
- ½ cup deseeded jalapeno peppers or 1 large green bell pepper (chopped fine) ground green chillies (to taste).
Samosa Pur (outside shell)
- Below varies on how many/large you make them:
- Samosa pur,
- Cornflake crumbs,
- Beaten egg.
Method
- Cook chicken in above except with cheese, jalapeno peppers and greens.
- Cook till done and remove from heat to cool. Add in cheese, greens and jalapeno peppers.
- Leave in fridge to cool completely.
- Make a wet glue to seal the samosa with. Use cake flour and water, and stir till smooth.
- Start folding into a triangle, by taking the left corner of the pur and folding over into a triangle meeting the right side of the pur.
- Pinching down at the bottom end with your left hand, place 2 teaspoon filling into this pocket and gently stuff the filling in.
- Now fold the pur over to the other side firmly, and repeat folding to opposite sides, till the end of the pur.
- Rub the wet glue onto the end of the pur sealing the samosa closed firmly.
- When done filling the purs, dip in egg and Cornflake Crumbs.
- It is now suitable to freeze in an airtight container.
- When frying, fry on medium heat in deep oil till golden brown and crispy.
Handy Tips
Recipe requires samosa pur, cornflake crumbs, beaten egg.
Make sure to check the brand of yoghurt you are purchasing is halal - e.g. De Winkel.
Do not use fresh jalapeno peppers if you do not like it hot. Use normal green bell pepper and ground green chillies to taste.
