How I love Chicken Samosas… and how I missed them!
You can find Chicken Samosas or Chamuças de Galinha in every Portuguese cafe menu. It’s the result of our hybrid Indian-Portuguese cuisine, due to Portuguese presence in Goa in the 16th Century, where Chicken Samosas are hugely popular. We eat them cold as a quick snack and they are addictive so I definitely had to create my own gluten free and low FODMAP version! I was facing two big challenges
The dough is usually hand made with regular flour and deep fried or replaced with filo pastry and baked in the oven. Needless to say that both options are a no-no for gluten intolerants such as myself. So, to be able to enjoy them this summer, I got the inspiration from Sarah´s Spring Samosas, where she substitutes the pastry for rice paper wrappers. Genious!
Traditionally, samosas are doused with curry powder (which normally contains garlic) and loaded with onions and peas (both high FODMAP vegetables). So I´ve carefully selected the spices to create a low FODMAP curry and the veggies to create a gut friendly filling.
I am quite pleased with the final result, even if I do miss the chunchyness of the original pastry. One point in favor of this version is that, because they are much healthier, you can eat half a dozen with no guilt 😉
Chicken Summer Samosas
- 8 round rice paper wrappers for spring rolls 8.5” / 22cm
- 10 oz | 300 g lean ground chicken
- 2 tbsp butter or olive oil
- 1 garlic clove with skin crushed (for infusing)
- 1 tsp ginger
- Big pinch of salt
- 1/2 tsp cumin seeds
- 1/2 tsp turmeric
- 1/2 tsp mustard
- 1 chili pepper seeds and membrane removed and minced
- 1 tbsp olive oil or ghee
- 1 medium carrot diced in small cubes
- 1 small red bell pepper seeded and diced in small cubes
- 1/2 cup | 15 gr. fresh parsley chopped
- 1 tbsp fresh mint chopped (optional)
- 1 tbsp lemon juice
- In a medium sauce pan, infuse the crushed garlic with skin in the ghee (or olive oil) on a fairly low hear for 2 minutes. Remove the garlic clove.
- Add ground chicken and saute for 8-10 min until chicken is dry and cooked through, stirring occasionally and breaking up lumps. Add ginger and salt and saute for 5 minutes more.
- For the curry, start by adding the cumin seeds and sizzle them for 30 sec. Add in the turmeric, mustard and chili, give everything a good stir and reduce heat to medium-low.
- In the meantime, warm olive oil (or ghee) in a deep non stick skillet set over medium-high heat.
- Add in the diced carrot and bell pepper and sautée for 5-10 minutes, or until cooked and still crunchy.
- Place the vegetables in the pan where the chicken has been cooking and mix until just combined.
- Fold in fresh parsley, mint and lemon juice, stir and remove from heat.
- Pour 2 inches/ 5 cm of warm water into a large shallow dish. One at a time, place a rice paper wrap in the water and let soften, just until it becomes pliable (this step is important! Do not let the paper become completely soggy or the rice paper will split. There should still be some pattern visible on the surface). Remove from water and place rice paper on a clean, flat surface. Using a very sharp knife or a pizza cutter, slice the rice paper circle in half. On each half, place a generous scoop of the filling. Carefully fold it, creating a triangle. Fold the top of the package to seal it, and flip it over. Repeat steps with the remaining rice paper and filling.