In a large saute pan over medium-high heat, add vegetable oil.
Add spices and lightly fry just until you can smell them.
Add chicken and saute until well combined with spices.
Add onion, garlic, and ginger and sweat.
Add chickpeas, spinach, cilantro and lemon juice, then simmer for 10 minutes until liquid has evaporated. Salt and pepper to taste. Set
aside and let cool.
Flour a flat surface for rolling.
Remove dough from the refrigerator and divide into four equal parts.
Roll each piece into a ball and with a rolling pin, roll each piece into eight inch discs.
Cut in half to form two half-circles.
ub a little water around the straight edge using your finger.
Form a cone by folding along the straight edge overlapping the seam.
Pinch the fold to secure.
Holding the cone in your hand fill with two tbsp. of chicken mixture. Bring edges together to seal.
In a deep frying pan, heat enough vegetable oil to cover samosas to 360 degrees F.
Fry until golden brown, turning once, about four minutes on each side.
Remove from oil and drain on paper towels.Makes eight.