Chicken Samosa (Crisp Pastry with Spiced Minced Chicken, Mint and Lemon)

Ingredients

• 300 g plain flour (maida), plus extra for rolling
• 4 tbsp cooking oil, for the dough
• 1 tsp ajwain (carom seeds)
• ½ tsp salt, for the dough
• 120 ml water, approximately, at room temperature
• 2 tbsp cooking oil, for the filling
• 1 medium onion, finely chopped
• 1 tbsp ginger-garlic paste
• 400 g chicken mince
• 1 tsp salt, for the filling
• 1 tsp crushed red chilli
• 1 tsp ground coriander
• 1 tsp ground cumin
• ½ tsp turmeric powder
• 1 tsp garam masala
• 2 green chillies, finely chopped
• 3 tbsp fresh coriander, finely chopped
• 1 tbsp fresh mint leaves, finely chopped
• 1 tbsp lemon juice
• 1 tbsp plain flour, mixed with 2 tbsp water into a paste for sealing
• 750 ml cooking oil, for deep frying

Instructions

1. Mix the flour, 0.5 tsp salt and ajwain in a large bowl, crushing the ajwain between your fingers as you add it. Pour in 4 tbsp oil and rub it into the flour until the mixture looks like damp breadcrumbs and holds together when squeezed.
2. Add the water a little at a time and knead for 5 minutes into a firm, smooth dough. It should be stiffer than roti dough. Cover with a damp cloth and rest for 20 minutes.
3. Meanwhile, heat 2 tbsp oil in a wide pan over medium heat. Fry the chopped onion for 3 to 4 minutes until soft and just turning pale gold, then stir in the ginger-garlic paste for 1 minute until the raw smell goes.
4. Add the chicken mince and break it up with a spoon. Cook over medium-high heat for 4 to 5 minutes until it turns white and no pink remains.
5. Stir in 1 tsp salt, chilli, coriander, cumin, turmeric and garam masala. Cook for 3 to 4 minutes, stirring often, until all the moisture has evaporated and the mince looks dry and crumbly. Wet filling will make the pastry soggy and split.
6. Turn off the heat and mix in the green chillies, fresh coriander, mint and lemon juice. Spread the filling on a plate and cool completely, about 15 minutes. Taste and add a pinch of salt if needed.
7. Divide the rested dough into 6 equal balls. Roll each on a lightly floured surface into an oval about 20 cm long and 2 mm thick, then cut it in half across the middle to make 2 semi-circles. Keep the rest covered.
8. Brush the straight edge of one semi-circle with flour paste. Fold it into a cone, overlapping the edges by about 1 cm and pressing firmly to seal the seam.
9. Hold the cone in your hand and spoon in about 2 tbsp of filling, packing it gently without overfilling. Brush the open rim with paste, pinch it shut and press the edges flat. Repeat to make 12 samosas.
10. Heat 750 ml oil in a karahi or deep pan over medium heat to about 150–160°C. A small piece of dough dropped in should sink briefly, then rise slowly with gentle bubbles.
11. Fry 5 to 6 samosas at a time, turning occasionally, for 7 to 8 minutes over low to medium heat until deep golden and crisp. Frying slowly cooks the pastry through and makes it blister and flake. The filling should be piping hot in the centre (74°C or above).
12. Lift out with a slotted spoon and drain on a wire rack or kitchen paper. Return the oil to temperature and fry the second batch the same way.

Tips

• Cook the filling until completely dry and let it cool fully before shaping. Hot or wet filling softens the pastry and causes bursting in the oil.
• Do not fry at high heat. If the oil is too hot the outside browns while the pastry stays raw and chewy. A gentle fry gives blisters and a crisp shell.
• Press the seams firmly and use only a thin layer of flour paste. Too much paste makes the seam thick and doughy.
• Rub the oil well into the flour at the start. This step gives the crisp, flaky layers, so don't skip it.