Inspired by my travels to Indonesia, where spicy chili sambal and vibrant red chilies are a staple, this filling is a burst of aromatic spices and fiery heat. The addition of spring onions provides a refreshing balance, cooling down the intensity and creating a delightful culinary experience.

Makes: Approx. 70 to 80, depending on the size of the pur (samoosa leaves)

FOR THE CHICKEN SAMOOSAS:

500g chicken mince or 3 chicken breasts, finely chopped

2 medium onions, finely chopped

2 green chilies, finely chopped

2 – 4 red chilies, finely chopped (depending on how hot you’d like it)

1 ½ Tbsp (22.5 ml) garlic and ginger paste

1 Tbsp (15 ml) olive oil

2 tsp (10 ml) Atchar masala

1 tsp (5 ml) Kokni Masala

1 tsp (5 ml) Leaf Masala or Kashmiri chili powder

½ tsp (2.5 ml) turmeric

2 tsp (10 ml) ground cumin

1 bunch of fresh coriander, finely chopped

1 bunch of spring onions, thinly sliced

Salt to taste (approximately 1 tablespoon – 15 ml) sea salt flakes

PREPARING THE CHICKEN FILLING:

1. Heat olive oil in a pan over medium-high heat.
2. Add the finely chopped or minced chicken, breaking it apart with a wooden spoon or spatula.
3. Cook for 6 to 8 minutes or until the water has evaporated, and the chicken takes on a dry, crumbly texture.
4. Remove from heat and add the garlic and ginger paste, giving it a good stir.
5. Transfer the chicken mixture to a bowl and set it aside to cool completely, approximately 30 minutes.
6. Preparing the onions:

– Place the chopped onions in a kitchen towel.

– Squeeze out any excess moisture to ensure the onions are completely dry.

7. In the bowl with the cooled chicken, combine all the ingredients thoroughly, including the prepared onions.

This filling will yield approximately 70 to 80 samoosas, depending on the size of the pur (samoosa leaves) you choose or the desired amount of filling for each samoosa.

Happy cooking!