Chicken-and-dhania samoosas

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Ingredients

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