Chicken-and-dhania samoosas

Chicken-and-dhania samoosas

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  • 8
  • Easy
  • 25 minutes
  • 25 minutes
  • Cederberg Bukettraube 2019


  • 500 g chicken mince
  • 15 g fresh lemongrass, ground
  • 1 t ground coriander
  • 30 g fresh coriander, finely chopped
  • 1 lime, zested and juiced
  • salt, to taste
  • 25 g spring onion, finely sliced
  • 1 bird’s-eye chilli, seeded and chopped
  • 1 T honey
  • 15 g fresh ginger, grated
  • 1 pack samoosa wrappers
  • 1 free-range egg, lightly beaten
  • vegetable oil, for frying
  • For the sambal, mix:
  • 1 papaya, peeled and seeded
  • 1 T smoked chilli flakes
  • 1 t brown sugar
  • 1 t lime juice

Cooking Instructions

1. Combine the chicken mince, lemongrass, coriander, lime zest and juice, spring onion, salt, chilli, honey and ginger.

2. Separate the samoosa wrappers, keeping them covered with a damp cloth to prevent them from drying out. Place a wrapper on your work surface, folding over one corner into a triangular shape. Turn over and add a spoonful of the chicken mince mixture. Fold over the next corner into a triangle shape.

3. Use your finger to brush the edges with water, then fold over and seal the samoosas with the egg. Deep-fry until golden brown. Serve with the sambal.

Cook's note: These chicken samoosas are delicious with the papaya sambal.

Find more snack recipes here.

Photographs: Jan Ras
Food assistant: Emma Nkunzana

Khanya Mzongwana Recipe by: Khanya Mzongwana
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If you're anything like our deputy food editor Khanya Mzongwana, you're obsessed with uniqueness and food with feeling. Cook her family-tested favourites, midweek winners and her mouth-wateringly fresh takes on plant-based eating.

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