Dough:
2 cups flour
1 tsp baking pwd
2 tblsp ghee
1 tsp salt
1 tsp dried parsley
1 cup luke warm water and milk (mixed)
Method:
Crumb together the flour, baking powder, ghee, salt and parsley. Make a soft dough with water and milk. Add more liquid if needed.
Filling:
500g chicken fillet
4 tblsp butter
1/2 onion chopped
1 tsp lemon herb
1 tsp lemon pepper
Black pepper to taste
Salt to taste
1 tblsp maziena diluted in 3/4 cup milk
1/2 cup chopped dhania
1/2 cup chopped spring onion
Method:
Braise onion in butter till pink. Add chicken and spices. When cooked, add maziena to thicken. When cool, add dhania and spring onion.
Divide dough in half. Roll out on a floured surface. Using a cutter of your choice, cut out shapes. Place filling in the centre, fold over and seal with samoosa paste. Deep fry until golden brown.