Keema Samosas

INGREDIENTS

Chicken Keema (minced) Samosas:
500g chicken mince
1 heaped tsp Supreme Garlic and Ginger Paste
¼ tsp Supreme Turmeric Powder
Salt to taste
½ – 1 tsp minced green chillies
1 tsp Supreme Cumin Powder
¼ tsp Supreme Garam Masala
1 large onion, finely chopped
½ cup fresh mint, finely chopped
½ cup fresh coriander, finely chopped
Samosa sheets

Flour Paste:
½ cup plain flour
½ cup water
Oil to deep fry

METHOD

Heat the pan over medium heat. Add chicken mince, garlic and ginger paste, salt, green chillies and turmeric powder. Stir well, breaking the mince up as it cooks. Cook until all moisture has evaporated. Add cumin powder and garam masala, cook for a few minutes. Check for seasoning and once the mixture is completely dry remove from heat and mix in chopped onions. Once the mixture has cooled add chopped mint and chopped coriander. To make the flour paste, mix water and plain flour together until smooth. To fill samosas, fold the right hand side of the pastry and create a triangle shape. Fold the triangle over itself so you have a ‘cone’. Fill the cone with the mince mixture and continue to fold, seal the end with flour paste. Repeat with remaining samosa sheets and filling. To cook, deep fry in hot oil till golden brown. Alternatively, you can bake them in the oven for a healthy version.