INGREDIENTS
For the casing pastry
30 g ghee (clarified butter), 150 g flour, ¼ tsp ajwain (carom seeds), Salt to taste, 1 cup chilled water, 50 ml oil for rolling
For the filling
500 g chicken mince, 150 g water chestnuts, cleaned, toasted and chopped, 30 g ginger paste, 2 green chillies, finely chopped, 2 tsp coriander powder, 1 tsp cumin powder, 1 tsp red chilli powder, 1 tsp garam masala powder, Salt to taste, A pinch of black salt, 20 g peanuts, broken into halves, 5 g raisins, ½ cup green coriander, finely chopped, 50 ml oil, for deep frying
METHOD
For the Casing pastry
• Melt the ghee by lightly warming it.
• Sift the flour and make a well in the centre, add the carom seeds and salt to it
• Pour ghee in the centre and mix the flour using your fingers. Ensure that you don’t knead it.
• When the ghee is mixed into the flour, the mixture should resemble the texture of breadcrumbs.
• Add chilled water about 1 tbsp at a time and mix it into the dough and knead lightly.
• When the dough attains a semi-soft texture, cover it and refrigerate for 30 minutes.
• Take it out and shape into walnut-sized balls. Cover and refrigerate again.
For the filling
• Heat oil, add ginger paste and chilli and sauté it well.
• Add the chicken mince, water chestnut bits, all the powder masalas and salt.
• Then add the peanuts, raisins and coriander and mix well. Adjust seasoning, if required.
For the assembling
• Apply little oil onto the rolling surface, place a walnut-sized dough ball and roll it out into oblong shape with a rolling pin.
• Cut into half horizontally. Take one half and fold into a cone using one hand and add the filling with the other.
• Seal the edges firmly and repeat till all dough and filling is used up. Cover and refrigerate for 15 minutes.
• Heat oil in a deep frying vessel. When the oil is medium-hot, add the samosas and increase heat gradually.
• Cook evenly on all sides till crisp and light brown. Remove on absorbent kitchen papers.
• Serve hot with a dipping sauce of your choice.
