Skip the takeout and make these crispy, golden chicken samosas at home! Packed with spiced ground chicken, potatoes and peas, they’re a perfect snack or appetizer that you can customize to suit your taste.
Ingredients
- 4 cups all-purpose flour
- 1 teaspoon salt
- 2/3 cup canola oil
- 3/4 cup water
- 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
Instruction
- In a small bowl, combine flour, salt and 2/3 cup 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 powder, 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, breaking chicken into crumbles. Stir in peas and salt. Remove from heat.
- Divide dough into 8 pieces. Roll 1 piece of dough into a 9x6-in. oval. Cut dough in half. Moisten straight edge with water. Bring 1 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 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.
