Ingredients: Dough
- All purpose flour – 4 cups
- Vegetable oil – 4 tbsp
- Salt – 2 tsp
- Water – 3/4 cup
Procedure: Dough
Mix dry ingredients in bowl and add wet ingredients and mix together forming a dough and kneading for a minute. Form the dough into a cylinder and refrigerate for 30 minutes. Once rested cut the dough into 12 pieces and roll into balls. Roll each ball into an oval shape and cut in half widthwise, the two halves will each be a samosa. Take the side that you cut and wet it with a bit of water on your finger and shape it into a cone. Seal both of the cut edges together, making sure both the inside and the outside are well sealed so nothing leaks out when you fry. Stuff the cone with the mixture and wet the open end, squeezing the sides and sealing the top up. Form up all of the samosas while the oil gets hot. Fry at a temperature of 350 degrees until golden brown.
Ingredients: Filling
- Cauliflower – 2 cups (small diced)
- Chickpeas – 1 can (400g)
- Green peas – 1 cup
- Potatoes – 2 medium sized (cooked and peeled)
- Onion – 1 medium spanish (diced)
- Scallions – 1/4 cup
- Curry powder – 3 tbsp
- Tandoori paste – 5oz bag
- Chicken – 1 cup (shredded)
- Ginger – 3 inch piece
- Garlic – 5 cloves
- Cilantro – 1/2 bunch
- Sugar – 5 tbsp
- Lime – 3 tbsp
- Cumin – 4 tbsp
- Turmeric – 2 tbsp
- Water – 1/2 cup
- Salt – to taste
Procedure: Filling
Dice onion, garlic, ginger and sauté in pot with 2 tbsp of oil. Add cauliflower and cook until soft. Add in all of the dry spices, tandoori paste and water, mixing evenly. After boiling potatoes whole, peel and medium dice them before adding. Some of the potato will mash up while cooking, this is okay! Take pot off stove and mix in rest of ingredients. Let mixture cool completely before filling.