For 16 samosas:
- 250 gr minced chicken
- 2 tbsp butter ghee
- 1 small onion
- 3 or 4 garlic cloves
- 2 cm fresh ginger
- ½ tsp hot chilli
- 1 level tsp cumin
- 1 level tsp coriander
- 1 level tsp turmeric
- black pepper
- fresh cilantro
- 1 lime
- oil for frying
for the dough:
- 100 gr wheat flour (a little more to knead)
- 1 tbsp butter ghee
- 50 ml warm water
Chop and fry garlic, onion and ginger until they are golden, for 3 or 4 minutes.
Add curry, hot chilli, turmeric, cumin, coriander, salt and pepper.
Add minced chicken.
Stir it until the chicken is cooked, for 3 or 4 minutes. Then, add chopped fresh cilantro and lime juice.
Stir it, remove it from the heat and set it aside.
To prepare the dough, mix flour, salt, butter and water.
Knead for 5 to 10 minutes, make a ball and let it rest for half an hour, covered, at room temperature.
Divide the ball into 16 balls. Flatten and stretch them until forming 12 to 15 cm circles.
With a knife, cut each circle in half.
Place a tablespoon of chicken mixture in the bottom third of the semicircle.
Fold it up so the edges are almost parallel.
Fold it again, so a portion of the upper end and the semicircular edge are not covered. Moisten the upper end and the semicircular edge with water.
Close the samosa folding the semicircular edge and the upper end over it. Cover them with a damp cloth.
Then, fry them in a pan with abundant hot oil and remove them on absorbent paper.
Serve them hot.
If there’s a step in this recipe that is not clear or can be improved, please, write a comment. Thank you.