Crispy pockets filled with Spiced Chicken, a flavour explosion.
I can guarantee you that once you have made these samosas or samoosas as we call them in South Africa, you will never go back to another recipe. They are savoury and spicy but not greasy and oh so moreish. This recipe is from my Dad, he has been perfecting it over the years and we all think it is perfect.
When we make these they don’t last long at all. They are great for parties because they are small and the perfect finger food. I do prefer eating them hot as they are still nice and crispy. Simply squirt some fresh lemon juice over them and munch away. You can also make a nice cilantro and mint dipping sauce or dip them in some store bought mango chutney…Yum!
I use spring roll pastry for the best chicken samosas because it makes them crispy and not too thick and stodgy. You can find spring roll pastry in most large supermarkets or Asian stores. You can find them in the freezer section. Don’t confuse the pastry with spring roll wrappers made out of rice flour and are usually reconstituted in water before use.
