• For Dough:
• 2 cups of All-Purpose Flour (Maida)
• ½ tsp. Salt
• 2 tbsp. Clarified Butter (Ghee) or Cooking Oil
• ¼ tsp. Cooking Oil
• 4 tbsp. Water
• For Filling:
• 2 cups of Boneless Chicken (cubed)
• 1 large Onion (chopped)
• 2 medium Potatoes
• 1 tsp. Ginger Paste (Pisi Adrak)
• 1 tsp. Garlic Paste (Pisa Lehsan)
• 3 tsp. Garam Masala Powder
• 1 tsp. Cumin Seeds (Saabut Sufaid Zeera)
• 1 tsp. Red Chilli Powder (Pisi Lal Mirch)
• 1 tsp. Turmeric Powder (Pisi Haldi)
• 3 tsp. Salt
• 8 tbsp. Olive Oil

For Dough:
Sift the all-purpose flour and salt together in a bowl or dish.
Add the 4 tbsp. of oil to flour and salt and mix it in well with your hands until the mixture resembles coarse bread crumbs.

Add in the water and mix well with hands into a dough to form a stiff ball.

Take the dough ball out of the dish and put it onto a clean counter surface. Knead the dough well with hands until it turns into a smooth dough. Form it into a round ball.

Rub the ball with another ¼ teaspoon of oil and cover it with plastic wrap or a plastic bag. Set it aside for atleast 30 minutes to let it rise.

For Filling:
Mix the ginger paste, garlic paste, cumin seeds, pisa garam masala , red chilli powder, turmeric powder, and salt with 4 tablespoons of the olive oil. Mix it into a paste.

Mix the spices with the cubed chicken and marinate it in the refrigerator for 2 hours.

Seperately in a frying pan saute the chopped onion with 4 tablespoons of the olive oil until it is golden brown.

Add in the marinated chicken and mix. Cover and let it cook on medium heat for about 20 minutes by stirring occasionally in between.

Add in the diced potatoes and mix. Cover and let it cook for another 15 minutes or until the potatoes are done. Take off heat and let it cool.

Directions:
Knead the pastry dough again with hands and divide it into eight balls. Keep all balls covered while you work on one at a time. Roll each ball out into a 7 inch (18 cm) round. Cut it in half with a knife.

Pick up one half and form a cone out of it, making a ¼ inch wide (5 mm), overlapping seam. Glue the seam together with a little water. Fill the cone with about 2 ½ tablespoons of the potato mixture.

Close the top of the cone by sticking the open edges together with a little water. Again, your seam should be about ¼ inch (5 mm) wide.

Press the top seam down with the prongs of a fork or flute it with your fingers. Repeat this process for each remaining balls.

Heat about 1 ½ to 2 inches (4-5 cm) of oil for deep frying over a medium-low flame. You may use a small, deep, frying pan. When the oil is hot,

put in as many samosas as the pan will hold in a single layer. Fry slowly, turning the samosas frequently until they are golden brown and crisp.

Put each fried samosa on a paper towel to absorb any access oil. Serve with meethi imli ki chuttney.

by Pak101.com (few years ago!) / 1315 views