1kg chicken fillet 3 tablespoon soy sauce 1½ heaped teaspoon freshly ground pepper 1 heaped teaspoon zeal salt (or Aromat (a South African Spice)) juice of 1 small lemon 1 heaped teaspoon garlic 1 egg 1 teaspoon green chillies
2 packets samoosa pur
Cut fillet into thin strips and mix well with remainder of ingredients. Marinated chicken must have a sticky consistency (not dry and not too moist).
Cut the samoosa pur in half horizontally. Then vertically cut each half into 5mm strips. Loosen strips and place a small handful in the palm of your hand. Place 1 teaspoon of chicken filling onto the middle of this pur. Squeeze in your palm till the chicken is covered and it forms a ball. Do not handle too much and freeze well. Fry semi-frozen in hot oil, only turning once. Serve hot with a sweet chilli chutney to which you can add some soy sauce and dry roasted sesame seeds