Ingredients
4 cups all-purpose flour1 teaspoon salt2/3 cup canola oil3/4 cup waterFILLING:1 tablespoon canola oil1 small onion1/2 cup chopped peeled potato2 tablespoons curry powder2 garlic cloves, minced2 teaspoons minced fresh gingerroot1/2 teaspoon ground cumin1/2 teaspoon ground coriander1/4 teaspoon cayenne pepper3/4 pound ground chicken1/2 cup frozen peas1/2 teaspoon saltOil for deep-fat fryingChutney, optional
Preparation
In a small bowl, combine flour, salt and oil until mixture resembles bread crumbs. Gradually stir in water until smooth. Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Cover and let rest for 30 minutes.
Meanwhile, in a large skillet, heat oil over medium heat. Add onion and potato; cook and stir until potato is almost tender, 5-7 minutes. Add curry, garlic, ginger, cumin, coriander and cayenne; cook 2 minutes longer. Add chicken; cook and stir until chicken is no longer pink and potato is tender, 5-6 minutes, breaking chicken into crumbles. Stir in peas and salt. Remove from heat.
Divide dough into 8 pieces. Roll 1 piece of dough into a 9x6-in. oval. Cut dough in half. Moisten straight edge with water. Bring 1 corner of half moon up to meet the other corner of the half moon, forming a cone. Pinch seam to seal. Fill with about 2 tablespoons chicken mixture. Moisten curved edge of dough with water; fold over top of filling and press seam to seal. Repeat with remaining dough and filling.
In an electric skillet or deep fryer, heat oil to 375°. Add samosas, a few at a time, into hot oil. Fry until golden brown, 2-3 minutes on each side. Drain on paper towels. Serve warm, with chutney if desired.
