Ingredients
18 total- 500g chicken fillet, cut into small cubes
- 1 onion, chopped
- 4-5 Tbsp jalapeno sauce
- Half a red and green bell pepper
- 4-5 fresh chillies, chopped/crushed
- Salt to taste
- 1 Tsp cumin powder
- 1 Tsp black pepper powder
- 2-3 Tbsp cooking oil
- 1 Tbsp ginger and garlic paste
- 200g cream cheese
- 1 cup cheddar cheese
- Coriander leaves, handful chopped
- 2 sticks of spring onions
- Eggs for dipping
- Breadcrumbs for coating
- Samosa leaves
- Plain flour, for sealing samosa edges
Method
10 stepsStep 1
Heat the cooking oil in a pan over medium heat. Add the chopped onion and cook until softened and translucent.
Step 2
Add the cubed chicken to the pan and cook, covered, over medium heat until all the moisture released from the chicken has evaporated.
Step 3
Once the chicken is cooked and the water has evaporated, add the ginger-garlic paste, cumin powder, black pepper, salt, and crushed chillies to the pan. Stir well to combine.
Step 4
Add the chopped bell peppers and jalapeño sauce to the pan and stir well. Cook for a few minutes to allow the flavours to meld. Then remove the pan from the heat and allow the chicken mixture to cool completely.
Step 5
Once the chicken mixture has cooled, add the cream cheese, cheddar cheese, chopped coriander, and chopped spring onions. Stir well to combine all the ingredients.
Step 6
Fill the samosa leaves with the prepared chicken mixture. To seal the samosa edges, make a simple flour paste by mixing a couple of tablespoons of plain flour with lukewarm water to form a smooth paste.
Step 7
Once all the samosas are filled, dip each one into beaten egg and then coat thoroughly in breadcrumbs.
Step 8
Heat enough oil in a deep pan or deep fat fryer. Carefully add the coated samosas and fry until golden brown and crispy.
Step 9
Remove the cooked samosas from the oil using a slotted spoon and drain on kitchen paper to remove excess oil.
Step 10
Serve the hot samosas with your favourite dips or chutneys.