Chicken Samosa

Ingredients

• 300g plain flour
• 1 tsp carom seeds (ajwain)
• 1/2 tsp salt
• 4 tbsp vegetable oil
• 120ml cold water, approximately
• 2 tbsp vegetable oil, for the filling
• 1 tsp cumin seeds
• 1 large onion, finely chopped
• 1 tbsp fresh root ginger, finely grated
• 3 cloves garlic, crushed
• 2 green chillies, finely chopped
• 500g minced chicken
• 1/2 tsp ground turmeric
• 1 tsp ground coriander
• 1 tsp Kashmiri chilli powder
• 1 tsp garam masala
• 75g frozen peas
• 1 tbsp lemon juice
• 3 tbsp chopped fresh coriander
• 1 tsp salt
• 1 tbsp plain flour mixed with 2 tbsp water, for sealing
• 1.5 litres vegetable oil, for deep frying

Method

1. Mix the flour, carom seeds and salt in a bowl. Rub in the 4 tbsp oil, then add the water a little at a time to make a stiff dough. Knead for 5 minutes, cover and rest for 30 minutes.

2. Heat the 2 tbsp oil in a large frying pan over a medium heat. Add the cumin seeds for 30 seconds, then the onion, and cook for 8 minutes until soft and golden.

3. Stir in the ginger, garlic and green chillies for 1 minute. Add the chicken and break it up with a wooden spoon. Cook for 8 minutes until it is no longer pink.

4. Add the turmeric, ground coriander, chilli powder, garam masala and salt. Cook for 5 minutes, stirring often, then add the peas and cook for 3 minutes until the mixture is dry. Stir in the lemon juice and fresh coriander. Cool completely.

5. Divide the dough into 8 balls. Roll each into an oval about 20cm long and cut in half to make 16 half-circles.

6. Brush the straight edge of a half-circle with the flour paste, fold into a cone and press the seam shut. Fill with 1 heaped tbsp of the chicken mixture, brush the rim with paste and pinch it closed. Repeat with the rest.

7. Heat the frying oil in a deep, heavy pan to 160°C, checking with a thermometer. Fry 5 or 6 at a time for 10 to 12 minutes, turning occasionally, until deep golden. Check the first one is hot in the centre before serving. Drain on kitchen paper.

8. Serve hot with mint chutney.