Chicken Samosas

Ingredients

• 2 cups packed fresh cilantro leaves, coarsely chopped
• 1 cup packed fresh mint leaves, coarsely chopped
• 1/2 cup water, divided, plus more as needed
• 1/4 cup chopped red onion
• 1 teaspoon chopped unseeded green chile (such as serrano)
• 1 teaspoon chopped peeled fresh ginger
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon fine sea salt, plus more to taste
• 1/4 teaspoon granulated sugar
• 11/2 cups maida flour or all-purpose flour (about 6 3/8 ounces), plus more for rolling
• 1 teaspoon ajwain seeds
• 3/4 teaspoon fine sea salt
• 2 tablespoon canola oil
• 1/4 cup water, plus more as needed
• 2 tablespoon canola oil
• 2/3 cup finely chopped red onion
• 1/4 teaspoon fine sea salt
• 1 tablespoon ginger-garlic paste (such as Taj Gourmet Foods)
• 1 tablespoon finely chopped unseeded green chile (such as serrano)
• 1 pound ground chicken
• 2 tablespoon chili powder
• 1 1/2 teaspoons garam masala
• 1 teaspoon black pepper
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground coriander
• 1/4 cup chopped fresh cilantro
• Canola oil, for frying

Steps

1. Process cilantro, mint, 1/4 cup water, onion, chile, and ginger in a food processor until mostly smooth, about 1 minute, stopping to scrape down sides of processor bowl as needed. Transfer mixture to a small bowl; stir in lemon juice, salt, sugar, and remaining 1/4 cup water, adding up to 2 tablespoons additional water until desired consistency is reached. Season with additional salt to taste. Cover and refrigerate while preparing samosas.
2. Stir together flour, ajwain seeds, and salt in a large bowl. Using your fingers, rub oil into flour mixture until evenly incorporated. Add 1/4 cup water; knead until dough forms a smooth ball, about 3 minutes, adding up to 2 tablespoons additional water, 1 tablespoon at a time, if dough feels dry. Wrap dough in plastic wrap; let rest at room temperature 30 minutes.
3. Heat oil in a large nonstick skillet over medium. Add onion and salt; cook, stirring occasionally, until onion softens, about 3 minutes. Add ginger-garlic paste and chile; cook, stirring occasionally, until onion is beginning to brown, about 6 minutes. Add chicken, chili powder, garam masala, black pepper, turmeric, and coriander; cook, stirring occasionally to break up meat into small pieces, until chicken is cooked through, about 4 minutes. Stir in cilantro. Remove from heat; set aside.
4. Divide rested dough into 7 (about 1 1/2-ounce) balls. Lightly flour 1 dough ball, and place on a clean work surface; cover remaining dough balls with a clean kitchen towel to prevent drying. Roll ball into a 6-inch disk using a rolling pin. Cut disk in half to form 2 semicircles. Repeat process with remaining dough balls, keeping semicircles covered with a kitchen towel.
5. Fill a small bowl with water for dipping. Working with 1 dough semicircle at a time, dip your fingertip into bowl of water, and moisten dough halfway across the straight edge of the semicircle. Form into a cone by folding the straight edge in half and overlapping wet side over dry side, pressing to seal. Hold cone in one hand, and stuff with 2 tablespoons filling, gently pressing to compact. Lightly moisten inner top edge of cone with water, and press together to seal. Make sure all points of the triangle are tightly sealed. Transfer to a small baking sheet lined with parchment paper, and cover with a clean kitchen towel. Repeat process with remaining dough and filling. Reserve any remaining any filling for another use.
6. Heat 2 inches of oil in a large Dutch oven over medium-high to 350°F. Working in batches, fry 4 or 5 samosas, flipping occasionally, until deep golden brown and crispy, about 6 minutes, occasionally pressing with a spoon to submerge and basting with oil to ensure they cook evenly. Transfer cooked samosas to a paper towel–lined wire rack set inside a baking sheet to drain. Serve samosas warm with mint chutney.