Ingredients:

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.