Chicken
Samosas Recipe
Ingredients
:
4
cups all-purpose flour
1
teaspoon salt
2/3
cup canola oil
3/4
cup water
FILLING:
1
tablespoon canola oil
1
small onion
1/2
cup chopped peeled potato
2
tablespoons curry powder
2
garlic cloves, minced
2
teaspoons minced fresh gingerroot
1/2
teaspoon ground cumin
1/2
teaspoon ground coriander
1/4
teaspoon cayenne pepper
3/4
pound ground chicken
1/2
cup frozen peas
1/2
teaspoon salt
Oil
for deep-fat frying
Chutney,
optional
In
a small bowl, combine flour salt and oil until mixture resembles bread crumbs.
Gradually stir in water until smooth. Turn onto a lightly floured surface;
knead until smooth and elastic, 6-8 minutes. Cover and let rest for 30 minutes.
Meanwhile,
in a large skillet, heat oil over medium heat. Add onion and potato; cook and
stir until potato is almost tender, 5-7 minutes. Add curry, garlic, ginger,
cumin, coriander and cayenne; cook 2 minutes longer. Add chicken; cook and stir
until chicken is no longer pink and potato is tender, 5-6 minutes. Stir in peas
an salt. Remove from heat.
Divide
dough into eight pieces. Roll one piece of dough into a 9x6-in. oval. Cut dough
in half. Moisten straight edge with water. Bring one corner of half moon up to
meet the other corner of the half moon, forming a cone. Pinch seam to seal.
Fill with about 2 tablespoons chicken mixture. Moisten curved edge of dough
with water; fold over top of filling and and press seam to seal. Repeat with
remaining dough and filling.
In
an electric skillet or deep fryer, heat oil to 375°. Add samosas, a few at a
time, into hot oil. Fry until golden brown, 2-3 minutes on each side. Drain on
paper towels. Serve warm with chutney if desired.
