Chicken Samosa

Recipe Ingredients:

1. 3 tsp Garam Masala Powder
2. 8 tsp Olive Oil  
3. 2 Potatoes 
4. 1 tsp Red Chilli Powder (Pisi Lal Mirch)  
5. 1 tsp Turmeric Powder (Pisi Haldi)
6. 4 tbsp Water  
7. 2 cups All-Purpose Flour (Maida) 
8. 2 cups Boneless Chicken (cubed)  
9. 2 tbsp Clarified Butter (Ghee) or Cooking Oil 
10. 1/4 tsp Cooking Oil  
11. 1 tsp Cumin Seeds (Saabut Sufaid Zeera) 
12. 1 tsp Garlic Paste (Pisa Lehsan)  
13. 1 tsp Ginger Paste (Pisi Adrak) 
14. Large Onion (chopped)  
15. 1/2 tsp Salt

 Recipe Procedure:

1. Knead the pastry dough again with hands and divide it into eight balls. Keep all balls covered while you work on one at a time. Roll each ball out into a 7 inch (18 cm) round. Cut it in half with a knife.
2. Pick up one half and form a cone out of it, making a ¼ inch wide (5 mm), overlapping seam. Glue the seam together with a little water. Fill the cone with about 2 ½ tablespoons of the potato mixture. Close the top of the cone by sticking the open edges together with a little water. Again, your seam should be about ¼ inch (5 mm) wide.
3.  Press the top seam down with the prongs of a fork or flute it with your fingers. Repeat this process for each remaining balls.
4.  Heat about 1 ½ to 2 inches (4-5 cm) of oil for deep frying over a medium-low flame. You may use a small, deep, frying pan. When the oil is hot, put in as many samosas as the pan will hold in a single layer. Fry slowly, turning the samosas frequently until they are golden brown and crisp.
5. Put each fried samosa on a paper towel to absorb any access oil.