Chicken Samosa Ingredients: For the pastry: 2 cups flour 1/2 tsp. salt 4 Tbsp. oil 4 Tbsp. water   For the chicken stuffing: 2 cups cubed chicken breast 1 onion, chopped 2 medium potatoes 3 tsp ginger/garlic masala 3 tsp garam masala 3 tsp thana jeeroo 1 tsp red chili powder 1 tsp turmeric powder 3 tsp salt 8 tbsp olive oil Method: Pastry Sift the flour and salt into a bowl. Add the 4 tablespoons on oil and rub it in with your fingers until the mixture resembles coarse breadcrumbs. Slowly add about 4 tablespoons water -- or a tiny bit more -- and gather the dough into a stiff ball. Empty the ball out on to clean work surface. Knead the dough for about 10 minutes or until it is smooth. Make a ball. Rub the ball with about 1/4 teaspoon oil and slip it into a plastic bag. Set aside for 30 minutes or longer.   Make the stuffing. Mix ginger/garlic masala, thana jeeroo, garam masala, red chili powder, turmeric powder and salt with 4 tablespoons of olive oil to make a paste. Thoroughly blend the spices with the chicken and allow to marinate for 2 hours in the refrigerator Sauté onions in a pan with 4 tablespoons of olive oil until onion is lightly browned Add marinated chicken cubes and stir. Cover and cook, stirring occasionally, on medium heat for approximately 20 minutes. Add diced potatoes and allow to cook for 10 - 15 minutes, stirring occasionally or until chicken and potatoes are thoroughly cooked. Set aside to cool.   Making the Samoas Knead the pastry dough again and divide it into eight balls. Keep 7 covered while you work with the eight. Roll this ball out into a 7 inch (18 cm) round. Cut it into half with a sharp, pointed knife. Pick up one half and form a cone, making a 1/4 inch wide (5 mm), overlapping seam. Glue this seam together with a little water. Fill the cone with about 2 1/2 tablespoons of the potato mixture. Close the top of the cone by sticking the open edges together with a little water. Again, your seam should be about 1/4 inch (5 mm) wide.  Press the top seam down with the prongs of a fork or flute it with your fingers. Make 7 more samosas.   Frying the Samoas Heat about 1 1/2 to 2 inches (4-5 cm) of oil for deep frying over a medium-low flame. You may use a small, deep, frying pan for this or an Indian wok. When the oil is medium hot, put in as many samosas as the pan will hold in a single layer. Fry slowly, turning the samosas frequently until they are golden brown and crisp. Drain on paper towel