Chicken Samoosas - Sarah Graham Food

Name: Chicken Samoosas - Sarah Graham Food
Ingredients: Purr or samoosa leaves - these must be purchased fresh and used within 24hours (store in fridge); Flour and water for sealing; Oil for frying; 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

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Episode 6 – Exploring the Cape Malay Bo-Kaap with culinary expert Faldela Tolker Samoosas Rotis Falooda Lamb Curry Samoosas WHAT YOU’LL NEED Purr or samoosa lea

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Ingredients

Purr or samoosa leaves - these must be purchased fresh and used within 24hours (store in fridge)
Flour and water for sealing
Oil for frying
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