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 oil 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.
- Bake it in pre-heated oven at 200*C for 15 mins or until golden brown.
- Remove and serve warm with chutney.
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