Ingredients:
Dough:
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 6 tablespoons vegetable oil
• 6 tablespoons warm water
Filling:
• 1/4 cup vegetable oil
• 2 teaspoons ground cumin
• 4 tablespoons curry powder
• 1 pound ground chicken
• 1 small onion, finely chopped
• 2 cloves of garlic, minced
• 1 cup frozen spinach
• Kosher salt and freshly ground black pepper
• Vegetable oil, for frying
Directions:
Dough.
• In a large mixing bowl combine flour, salt and oil and mix with your fingers until it resembles coarse breadcrumbs.
• Add water and mix with both hands until fully combined and mixture holds as a ball.
• Turn out onto a clean flat surface and knead for 10 minutes until the dough becomes smooth.
• 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.
Filling.
• Set a large, heavy-based pot over medium-high heat and add vegetable oil.
• Add spices and stir until just fragrant – this lightly toasts the spices and forms the spicy base of the filling mixture.
•Add ground chicken and saute until slightly coloured.
• Add onion, garlic, and ginger and sweat.
• Add chickpeas and spinach then simmer for 10 minutes until liquid has evaporated and all the flavours have come together.
• Season with salt and pepper.
• Set aside and allow to cool.
• Return to the dough and divide it up into 4 equal parts.
• Working with one piece at a time roll into a nice ball then using a rolling pin roll out into discs.
• Cut in half down the middle to form two half-circles.
• Working with one half at a time, rub a little water around the edges using your finger.
• Form a cone by folding along the straight edge overlapping the seam.
• Gently pinch at the fold to secure.
• Holding the cone in your hand fill with 2 tablespoons of filling.
• Seal the top by bringing the edges together and crimping with your fingers or a fork.
• Do this with the rest to make 8 samosas. (note: you can freeze them at this point if you wish).
• Heat vegetable oil to 360 degrees F in a large heavy-based pot.
• Fry the samosas in batches (so as to not to over-crowd the pot) until puffy and golden. Remove with a slotted spoon and drain on paper towels.
