Chicken tea time samosas recipe. The crispy, golden exterior breaks into shards giving way to the tastiest warmly-spiced minced chicken filling.

Ingredients:

For Filling:

• 1 tbsp vegetable oil
• 8 oz minced chicken
• 1 medium onion finely chopped
• 1/2 tsp ground coriander,
• 1 tbsp grated ginger
• 1/4 tsp chili powder
• 1 teaspoon grated garlic
• 1 teaspoon salt
• 1/2 tsp ground cumin
• 1/4 tsp chili powder,
• 1 tsp. Garam masala,
• 2 green chilies chopped (optional)

For Dough:

• 1 1/2 cups of all purpose flour.
• 1 1/2 tsp salt
• 2 tbsp veg oil
• 3/4 cup of water.

Method:

• To make the filling, place a deep, saucepan over medium-high heat and add the oil. When the oil is hot, add the onion, ginger, garlic, and 1/2 tsp salt and stir.
• Cook for 2 minutes or until onion softens. Add minced chicken, remaining 1/2 tsp salt, cumin, coriander and chili powder.
• Cook 10 minutes, stirring occasionally, then sprinkle with garam masala and. Stir and cook 5 more minutes. Taste for salt and add more if needed. Add chopped chilies if using (filling will be mild without).
• To make the dough, combine flour and salt in large mixing bowl, then stir in oil. Add water, little by little, to form a workable dough.
• Form the dough into a ball and wrap in a damp kitchen towel to rest at room temperature for 30 minutes.
• To shape the samosas, divide the dough into 6 equal portions, then roll each into a smooth ball on a well-floured surface. Roll each ball into a thin, oblong shape, then use a knife to slice in half lengthwise to make a half-moon.
• Take one half in your hand, brush some water on the edges, and fold into an open cone shape, pressing edges to seal.
• Hold the cone and fill with about 2 tbsp chicken filling.
• Pinch to seal Allow it to sit on a cutting board to form a flat bottom. Finish shaping remaining samosas.
• Pour the oil into a deep saucepan over medium heat.
• Fry the samosas in batches once the oil reaches about 200ºF.
• Fry for 15 minutes until golden, then increase heat to high and cook for 5 minutes at a hotter temperature until deep golden brown.
• Remove with a slotted spoon and place on paper towels to drain.