Makes 10
Ingredients:
- 1 tbsp grated ginger
- 2 cloves garlic, crushed
- 1 tsp each garam masala, ground cumin and coriander
- 250g shredded tandoori-style chicken – find the master recipe for Tandoori-Style Chicken here
- 200g paneer cheese, grated
- 1 long green chilli, seeded, finely chopped
- 2/3 cup frozen baby peas, thawed
- 5 sheets frozen shortcrust, thawed
- 1 egg, lightly beaten
- Vegetable oil, to shallow fry
- Store-bought bhuja mix (Indian nut and snack mix) and panch phoran, to serve
For the green chutney:
- ½ bunch each coriander and mint
- 2 cloves garlic, crushed
- ¼ cup Greek-style yoghurt
- 2 tbsp lime juice
Method:
- Combine the ginger, garlic, garam masala, cumin and coriander in a bowl. Add the chicken, cheese, chilli and peas, season well and mix well to combine.
- Use a 20cm-diameter round plate as a guide to cut out 5 discs from the pastry. Cut each disc in half to make a semi-circle. Brush one edge lightly with egg and pinch the edges to create a cone.
- Place a ¼ cupful of the mixture in the centre of each pastry. Fold the pastry over, brushing with egg to enclose the filling and make a triangle shape. Pleat and pinch the pastry to seal.
- Fill a large saucepan with 10cm oil. Place over medium heat until it reaches 180°C on a deep-frying thermometer. Working in batches, carefully add the samosas into the oil and cook for 2-3 minutes each side, or until golden and pastry is cooked. Use a slotted spoon to transfer to a plate lined with paper towel. Repeat with remaining samosas (reheating the oil between each batch).
- To make the green chutney, place the coriander, mint, garlic, yoghurt and lime juice in a small food processor and process until smooth.
- Serve samosas with chutney, bhuja mix and sprinkle with panch phoran.