Enjoy these homemade Chicken Samoosas, with sweetcorn and feta cheese


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

How to
Braise finely chopped onions until light brown

Add spices and cook until aromatic

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

Add remaining ingredients and set aside to cool

Lay out samoosa leaves and put 1 tea spoonful of mixture in the middle

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

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

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Recipe provided by Sarah Graham, recipe creator and cookbook author. Visit the Sarah Graham food blog to see more.