The ready made pastry is available at Indian / Asian stores, Chinese eggroll pastry or Greek filo pastry can also be used.
Pastries
4 cups plain flour
1 tsp salt
4 tbsp vegetable oil
cold water
1/2 cup oil mixed with 2 tbsp flour to spread on pastry, extra flour for rolling
Method
1. Mix salt oil into the flour until it is crumbly, add enough cold water for a chapatti-like dough.
2. Divide the dough into about 20-25 balls, Roll out with into 3 inch circles.
3. Spread oil and flour mixture over one roti, place the second one one top, pressing together gently, repeat until you have pile of seven rotis.
4. Roll out the whole pile until it is 7-8 inch in diameter, use extra flour during rolling if necessary.
5. Place on a medium hot tawa, cook lightly on 1 side then turn the roti over and cook lightly on the other side for approximately 20 seconds
Wrap the samosa pastries in the tea towel.
When all the pastries are made, pile them evenly on top of each other, cut them into half, cut the top and bottom of to make them straight.
Filling
½ kg minced chicken breast
1 bunch spring onions
2 cloves garlic (minced)
½ inch ginger (minced)
2 to 3 finely chopped green chillies
½ cup chopped coriander leaves
salt to taste
1 teaspoon garam masala
1 table spoon Lea and Perrins Worcestershire Sauce.
1 tspn English mustard
Dry cook the minced chicken with garlic, ginger, chillies and salt, until all the water evaporates, break the lumps if they form. Add Worcestershire sauce, mustard mix, and remove from heat when cooked, let it cool
Add garam masala, onions and coriander.
Folding the Samosas
Ingredients
Flour and water paste
Pastry
Filling
Fold one end over in a diagonal to create a triangle stick down using the flour and water paste, then fold again, the other way, sticking it down with the paste. Fill the triangle with the filling ; fold the flap, glue down using the flour paste. Repeat for until all the filling is used up.
Deep fry 3-4 at a time until golden.
