Chicken Samosas
Make the filling
  1. Finely slice the chicken breast, onion and garlic.
  2. Fry the chicken in a bit of oil. Once the chicken is cooked add the onion and garlic.
  3. When the onion starts to turn translucent, add the curry powder, garam masala and pepper.
  4. Take the filling from the heat and leave to cool completely.
Make the dough
  1. Mix the ghee through the flour until the mixture resembles breadcrumbs.
  2. Add half of the water (50ml) along with the salt, pepper and carom seeds. Mix until all the ingredients are well incorporated.
  3. Finally, add just enough water for the dough to come together. For me it took another 50 ml but this completely depends on the flour you’re using. So you may need slightly more or less.
  4. Quickly knead the dough by hand, before dividing it into 6 equal pieces. Then leave the dough to rest, in the fridge, for about 30 minutes.
Make the samosas
  1. Take a piece of dough and roll it out to a diameter of about 15cm (6”). Then cut the circle in half.
  2. Take a semicircle and fold into a cone. Dip your finger in a little bit of water and wet the edges to help seal them.
  3. Carefully take the cone in your hand and fill it with the samosa filling.
  4. Fold the opening closed and again, seal with a little bit of water. Then stand them up on the seal to help keep it closed.
  5. When all the samosas have been folded, pre-heat oil in a deep-fat-fryer or deep, heavy-based pan, to 190°C (370°F).
  6. Fry the samosas for 6 minutes. Then remove them from the oil and let them drain on kitchen paper.