Chicken Cheese Jalapeno Samoosas, if you seriously want to gain some weight very quickly this is what you need to make.

Chicken Cheese Jalapeno Samoosas

These samoosas are totally irresistible. I honestly wanted to eat more and more, because it’s that addictive, but I had to stop myself.

Imagine eating a crispy pastry filled with little chunky pieces of chicken, gooey cheese and crunchy jalapenos…heavenly!

Ingredients to make Chicken Cheese Jalapeno Samoosas

Samoosa Pastry – if you want to torture yourself and make some, do it…haha! But I highly recommend a good store bought pastry. I use a brand called Concept Foods and I must say it’s the best I’ve used thus far.

Chicken – I would highly recommend using chicken breasts, cut up into the tiniest cubes. Chicken mince (store-bought) is just not the same.

Jalapeno – This definitely gives the samoosa filling a good “kick”, the more the better. We love the heat. I used fresh but you can use pickled ones or a combination of both.

Chillies – you can add some chilli for heat but it is not absolutely necessary. You can just add more jalapeno for added heat.

Onion – Would any savoury dish be complete without some onion, it forms the base of most savoury dishes. In this instance I didn’t add it as a base but mainly for a little more texture and flavour.

Ginger and Garlic Paste – for flavour

Cheese – Of course, we need cheese. It just makes everything taste better. I used some cheddar for flavour and mozarella for that cheese pull. I also added just a little cream cheese for moisture and a little tanginess.

Jalapeno Sauce – A good jalapeno sauce adds some heat to the samoosas and that much needed tanginess.

Green Pepper – Absolutely needed for that added crunch.

Cumin – The only spice it needs. Cumin has an earthy flavour with a hint of citrus and definitely enhances the flavour.

Egg – Normally we don’t crumb samoosas but I have seen people crumb them and it totally appeals to me. The egg is needed for dipping before dusting with breadcrumbs.

Breadcrumbs – this is used to coat the samoosas and I love that it makes the samoosa a little “extra”.

In my opinion it doesn’t make it any more crunchy, just makes it aesthetically pleasing. But that’s my opinion.

You do not have to stick with this step. Leave it out if you must.

I am not going to tell you that samoosa making is simple, it’s not. It can be a tedious task, especially if you do not like making finicky things like me.

But I can promise you that once you make it, you will be rewarded with the most amazing samoosas. Let’s call it a labour of love.

I used store bought samoosa pastry or pur, as some of us know it, and it will save you a lot of trouble, trust me.

Personally I love making things from scratch and I can make samoosa pastry. But I am not one to create more work for myself.

For the filling you will need to cube the chicken breasts, as small as possible. You can use a food processor if you wish but do not over process.

You will heat some oil in a pan. Add the chicken and cook until it just starts to turn white. Add the cumin, ginger garlic paste and cook for a few seconds.

Season with salt and pepper.

Add the onion and green pepper and cook for 30 seconds and turn off the heat. The heat from the pan will cook the onion and pepper further.

Once the filling is completely cooled you can then add all the other ingredients and fill the samoosa pastry and fold.

Dip in the egg wash and crumbs and you can fry immediately or you can separate the layers with cling wrap and freeze.