Chicken And Spinach Samosas
Serves: 4
Amie Torphy
1 January 1970
Based on User reviews:
25
Spice
45
Sweetness
48
Sourness
43
mins
Prep time (avg)
6.2
Difficulty
Ingredients:
2 cups
All-Purpose Flour1 tsp
Salt6 tbsps
Water (warm)1 tsp
Ground Cumin1 tsp
Cinnamon4 tbsps
Curry Powder450 g
Ground Chicken1 small
Onion (finely chopped)2 cloves
Garlic (minced)2 tsps
Ginger (minced fresh)1 cup
Frozen Spinach2 tsps
Kosher SaltDirections:
1
Begin by preparing the dough
2
In a large mixing bowl combine flour, salt and oil and mix with your fingers until it resembles coarse bread crumbs
3
Add water and mix with both hands until fully combined and mixture holds as a ball
4
Turn out onto a clean flat surface and knead for 10 minutes until the dough becomes smooth
5
Flatten into a disc shape and set back in bowl and cover with plastic wrap to rest for 30 minutes while you prepare the filling
6
Set a large, heavy-based pot over medium-high heat and add vegetable oil
7
Add spices and stir until just fragrant - this lightly toasts the spices and forms the spicy base of the filling mixture
8
Add ground chicken and saute until slightly coloured
9
Add onion, garlic, and ginger and sweat
10
Add chickpeas and spinach then simmer for 10 minutes until liquid has evaporated and all the flavours have come together
11
Season with salt and pepper
12
Set aside and allow to cool (you can pour it out onto a flat platter to speed up the cooling process
13
Return to the dough and divide it up into 4 equal parts
14
Working with one piece at a time roll into a nice ball then using a rolling pin roll out into discs
15
Cut in half down the middle to form two half-circles
16
Working with one half at a time, rub a little water around the edges using your finger
17
Form a cone by folding along the straight edge overlapping the seam
18
Gently pinch at the fold to secure
19
Holding the cone in your hand fill with 2 tablespoons of filling
20
Seal the top by bringing the edges together and crimping with your fingers or a fork
21
Do this with the rest to make 8 samosas
22
(note: you can freeze them at this point if you wish)
23
Heat vegetable oil to 360 degrees F in a large heavy-based pot
24
Fry the samosas in batches (so as to not to over-crowd the pot) until puffy and golden
25
Remove with a slotted spoon and drain on paper towels
26
Season with salt and serve with Raita
27
Combine ingredients in a food processor and pulse 3 times to just chop up the cucumber
28
The raita should be nice and creamy from the yogurt but still have texture from the cucumber