Chicken Cheese Jalapeno Samoosas
A delicious cheesy chicken and jalapeno filling in a crisp pastry
Servings: 32
Ingredients
- 32 samoosa pastry strips
- 500 gram chicken breasts cubed
- 2 tablespoon vegetable oil
- 1 teaspoon ginger garlic paste
- 1 teaspoon cumin powder
- 1/2 green pepper diced
- 1 onion diced
- 2 large jalapenos
- 2 green chillies (optional)
- 1 cup mozarella cheese
- 1 cup cheddar cheese
- 2 tablespoon cream cheese
- 1/2 cup jalapeno sauce
- 1 large egg for dipping
- 2 tablespoon water
- 3/4 cup fine breadcrumbs
- vegetable oil for frying
Paste to Seal the Samoosas
- 2 tablespoon flour
- 3-4 tablespoon water
Instructions
- Pop the chicken breasts into a food processor and process into a chunky mince or alternatively chop up the chicken into small cubes, the latter is preferred.
- Heat 2 tablespoons oil in a large pan. Add the chicken and cook just until it starts to turn white.
- Add the ginger garlic paste, cumin and green chillies (if using). Cook for 30 seconds.
- Add the green pepper and onion, cook for another 30 seconds or until the chicken is fully cooked. Do not overcook. Remove from the heat. The green pepper and onion will cook further from the heat of the pan.
- Allow the filling to completely cool. You can place it in the refrigerator once cool and continue the next day if you prefer.
- Add all the cheese, jalapeno and jalapeno sauce to the chicken. Mix well.
- Mix the water and flour together to make a thick glue like paste to seal the samoosas. Set aside
- Fill each samoosa pastry with two teaspoons of the filling. Please watch the inserted video on how to fold the samoosa. Mix the egg with the water and beat with a fork. Dip the samoosa in the egg wash, let any excess egg drip off and dust with breadcrumbs.
- Fry in hot oil until golden brown on all sides. Serve warm with more jalapeno sauce.
Notes
1. You can adjust some of the ingredients according to your taste. This is a versatile filling that can be customized according to your taste. Feel free to play around with the flavours if you wish.
2. If you do not want to crumb the samoosas you can totally omit that step.
3.I used two very large jalapenos and the heat was perfect. You can use 4 smaller ones and if you prefer add more. You can also use a combination of fresh jalapeno and pickled ones. I also didn't remove all the seeds from the jalapenos as I wanted the heat. You can remove them if you prefer milder samoosas.