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Chicken-and-dhania samoosas

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Chicken-and-dhania samoosas

25 minutes

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Chicken-and-dhania samoosas

By Khanya Mzongwana

Serves 8

Difficulty Easy

Prep Time 25 minutes

Cooking Time 25 minutes

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

Method

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