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
Process
- To make the dough, place the flour, cumin seeds and a pinch of salt in a bowl. Mix oil and water, then add the mixture into the flour to make the 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 some olive oil and add cumin seeds. When it starts crackling, add ginger, green chillies, onion and stir for 30 seconds. Add olives, ground chicken and mix well. Sauté for 5 mins until hot. Add 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 hot Bertolli Extra Light Olive oil until golden brown. Drain on kitchen paper and serve warm with chutney.
Are you a passionate cook looking to showcase your skills in our website? Submit your recipe and get a chance to feature your skills with us.
Submit Now
