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1
Begin by preparing the dough.
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2
In a large mixing bowl combine flour, salt and oil and mix with your fingers until it resembles coarse bread crumbs.
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3
Add water and mix with both hands until fully combined and mixture holds as a ball.
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4
Turn out onto a clean flat surface and knead for 10 minutes until the dough becomes smooth.
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5
Flatten into a disc shape and set back in bowl and cover with plastic wrap to rest for 30 minutes while you prepare the filling.
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6
Set a large, heavy-based pot over medium-high heat and add vegetable oil.
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7
Add spices and stir until just fragrant - this lightly toasts the spices and forms the spicy base of the filling mixture.
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8
Add ground chicken and saute until slightly coloured.
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9
Add onion, garlic, and ginger and sweat.
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10
Add chickpeas and spinach then simmer for 10 minutes until liquid has evaporated and all the flavours have come together.
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11
Season with salt and pepper.
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12
Set aside and allow to cool (you can pour it out onto a flat platter to speed up the cooling process.
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13
Return to the dough and divide it up into 4 equal parts.
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14
Working with one piece at a time roll into a nice ball then using a rolling pin roll out into discs.
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15
Cut in half down the middle to form two half-circles.
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16
Working with one half at a time, rub a little water around the edges using your finger.
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17
Form a cone by folding along the straight edge overlapping the seam.
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18
Gently pinch at the fold to secure.
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19
Holding the cone in your hand fill with 2 tablespoons of filling.
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20
Seal the top by bringing the edges together and crimping with your fingers or a fork.
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21
Do this with the rest to make 8 samosas.
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22
(note: you can freeze them at this point if you wish).
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23
Heat vegetable oil to 360 degrees F in a large heavy-based pot.
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24
Fry the samosas in batches (so as to not to over-crowd the pot) until puffy and golden.
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25
Remove with a slotted spoon and drain on paper towels.
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26
Season with salt and serve with Raita.
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27
Click here for Tyler's raita recipe.
