1/2 chicken breast (200 gr); chopped1 potato; chopped, 1 Tbsp. oil, 1/2 sm. onion; chopped, 1 Tbsp. Tandoori paste, 1/4 ts. garlic; minced, 1/4 ts. salt, 1 Tbsp. cilantro, Samboosa wrappers

Makes 32 large sambusa/samosa5 cups flour + extra for rolling2 ts. salt1/2 cup oil + extra for rolling2 cups wateroil for fryingCombine all the ingredients in a large bowl.vKnead until a smooth dough is formed. Wrap in plastic wrap and let rest for 30 minutes. Knead for 2 minutes and then divide the dough into 16 pieces. Press down each piece to form a 3 inch circle. Coat the top with oil and sprinkle with flour. Make 8 stacks with 2 in each stack.Press down to try to keep them equal in size. Flatten with a rolling pin until each stack is about 10 inches.10. Heat a pan on low heat.11. Place the stacked circles in the pan. (You don't want to cook them, you just want to dry themout.) Remove from the heat and cut in half. Separate each piece. (Each 10 inch stack makes 4 large sambusa.). Fold to form a cone.. Fill with a filling of your choice and close using flour paste.

Heat the oil in a pan; add the chicken and cook for 2 minutes. Add the Tandoori paste and stir to coat. Add the potato and cook for 5 minutes or until tender. Add the onions, garlic, salt, and cilantro; cook for 1 minute.Transfer to a bowl. Fold sambusa wrappers according to instruction here. Fill with tandoori chicken and potato filling and seal with flour paste. Deep fry until golden brown. Remove from oil with tongs or a slotted spoon.. Drain on paper towels.

added by Tammy Amina