Ingredients

Method

For the filling:
• 3 T olive oil
• 3 onions, finely chopped
• 2 t garlic-and-ginger paste
• 1 medium green pepper, finely chopped
• 1 jalapeño, finely chopped
• 500 g ground free-range chicken breast fillets
• 1 t salt
• 1 t ground turmeric
• 1 t black pepper
• 1 t ground cumin
• 2 cups fresh coriander, finely chopped
• 1 cup fresh mint, finely chopped
• 2 spring onions, finely chopped
• 2 cups Cheddar, grated
• ½ cup cream cheese
• ½ cup good-quality mayonnaise
For the pastry:
• 30 sheets ready-made samoosa pastry
• vegetable oil, for frying

Method

Ingredients

1. To make the filling, heat the olive oil in a saucepan and braise the onions and garlic-and-ginger paste until golden. Add the green pepper and jalapeño and cook for 3-4 minutes until soft and translucent.

2. Add the chicken and season with salt. Cook until it’s cooked through and the moisture starts to reduce, about 10-12 minutes.

3. Add the spices and cook for a further 3 minutes over a low heat, stirring continuously. Allow the mixture to cool completely, then strain to remove any excess moisture. Fold the herbs, Cheddar, cream cheese and mayonnaise until well combined.

4. Using the pastry, fill and fold the samoosas. Heat the vegetable oil in a large saucepan and fry until crispy and golden. Drain on kitchen paper. Serve with your favorite chutneys, sambals or sauces.

Cook’s note: I love elevating my samoosas by dipping them into an egg wash, then coating them with panko breadcrumbs.

Find more Ramadan recipes here. 

Food Stylist: Khanya Mzongwana
Food assistant: Bianca Jones
Photographer: Toby Murphy