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Chicken & Olive Samosa

Chicken & Olive Samosa

Name: Chicken & Olive Samosa
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Cuisine: Indian fusion
Ingredients: Chicken minced; olives; peas

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Prep Time: 5 minutes Cook Time: 15 minutes

Total Time 20 minutes

Servings: 4

Cuisine: Indian fusion

Chicken & Olive Samosa Recipe - Ranveer Brar

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 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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