First posted: Jun 9, 2013

Chicken Samoosas


Episode 6 – Exploring the Cape Malay Bo-Kaap with culinary expert Faldela Tolker
Chicken Samoosas
Lamb Curry



Cooks in:        Serves:4

  • Purr or samoosa leaves - these must be purchased fresh and used within 24hours (store in fridge)
  • Flour and water for sealing
  • Oil for frying
For the filling
  • 2 medium onions
  • 1 tsp each of ground fennel, ground cumin, ground coriander and chilli powder
  • 4 chicken breasts, poached until cooked and then shredded
  • 8-10 spinach leaves
  • 1 cup whole kernel sweetcorn
  • 2 rounds of feta (about 100g)
  • Salt and freshly ground black pepper to taste

What to do

1. Braise finely chopped onions until light brown

2. Add spices and cook until aromatic

3. Add in chicken and spinach and cook until the spinach has wilted

4. Add remaining ingredients and set aside to cool

6. Lay out samosa leaves and put 1 tea spoonful of mixture in the middle

7. Fold up in triangular shape, using a mix of flour and water to seal

8. Deep fry samoosas in oil and drain on kitchen paper. Serve immediately.

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