Chicken Samosa

RecipenKitchen Recipe 1 h 25 min · Serves 6 · Pakistani

Why make it Golden, flaky samosas filled with dry-cooked spiced chicken mince, fresh mint and a squeeze of lemon. Make them from scratch with a simple ajwain dough, ideal for Ramadan iftar or tea time.

You’ll need

Serves 6 300 g plain flour (maida), plus extra for rolling 4 tbsp cooking oil, for the dough 1 tsp ajwain (carom seeds) ½ tsp salt, for the dough 120 ml water, approximately, at room temperature 2 tbsp cooking oil, for the filling 1 medium onion, finely chopped 1 tbsp ginger-garlic paste + 13 more in the full recipe

1 Step 1 of 12 Mix the flour, 0.5 tsp salt and ajwain in a large bowl, crushing the ajwain between your fingers as you add it. Pour in 4 tbsp oil and rub it into the flour until the mixture looks like damp breadcrumbs and holds together when sq…

2 Step 2 of 12 Add the water a little at a time and knead for 5 minutes into a firm, smooth dough. It should be stiffer than roti dough. Cover with a damp cloth and rest for 20 minutes.

3 Step 3 of 12 Meanwhile, heat 2 tbsp oil in a wide pan over medium heat. Fry the chopped onion for 3 to 4 minutes until soft and just turning pale gold, then stir in the ginger-garlic paste for 1 minute until the raw smell goes.

4 Step 4 of 12 Add the chicken mince and break it up with a spoon. Cook over medium-high heat for 4 to 5 minutes until it turns white and no pink remains.

5 Step 5 of 12 Stir in 1 tsp salt, chilli, coriander, cumin, turmeric and garam masala. Cook for 3 to 4 minutes, stirring often, until all the moisture has evaporated and the mince looks dry and crumbly. Wet filling will make the pastry soggy a… The last 7 steps are in the full recipe.

Cook’s tip Cook the filling until completely dry and let it cool fully before shaping. Hot or wet filling softens the pastry and causes bursting in the oil.

Chicken Samosa

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