Chicken & Olive Samosa
Prep: 5 minutes
Cook: 15 minutes Servings: 4 peopleIngredients:
For the Dough
500g Refined Flour
½ tsp cumin seeds
A pinch of salt
2 tbsp olive oil
150ml water
For the stuffing
2 tbsp olive oil
8 pitted black olives, sliced
500g chicken, minced
1 tsp cumin seeds
½ tsp chilli powder
1 tsp ginger, peeled and grated
1 green chili, deseeded and chopped
Juice of 1 lime
2 tbsp chopped fresh coriander
½ cups peas, boiled
¼ cup cashew nuts, chopped
Method
- To make the dough, place the flour, cumin seeds and a pinch of salt in a bowl. Mix the oil and water, then stir into the flour to make soft dough. Knead for a few minutes until smooth. Return to the bowl, cover and set aside whilst you prepare the filling.
- For the filling: heat the and add cumin seeds, when crackling add the ginger, green chili, onion and stir for 30 seconds. Add the olives and ground chicken and mix well, sauté for 5 mins until hot. Stir in the rest of the ingredients (green peas, coriander leaves, lime and broken cashew nuts) stir for more 2 minutes and remove from the heat. Add salt to taste.
- Divide the dough into 8 portions. Roll and add required quantity of the filling. Shape it like samosa triangle.
- Deep-fry the samosas, a few at a time, in the hot Bertolli Extra Light Olive oil until golden brown. Drain on kitchen paper and serve warm with chutney.
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