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We hope you got insight from reading it, now let’s go back to chicken & potato samosas recipe. You can cook chicken & potato samosas using 22 ingredients and 24 steps. Here is how you achieve it.
The ingredients needed to cook Chicken & Potato Samosas:
- Get For the Filling
- Get 9 Potatoes, peeled and cut into chunks
- You need 2 teaspoons Mustard Seeds
- Prepare 1 Onion, peeled and sliced
- Prepare Few teaspoons Vegetable Oil
- Take 2 teaspoons Crushed Ginger
- Get 1 pound Boneless Chicken Pieces
- Use 1⁄2 cup Water
- Take 1 cup Frozen Peas
- Take 3 teaspoons Red Chilli Powder
- Take 2 teaspoons Salt
- Get 1 teaspoon Garam Masala
- Get 2 teaspoons Ground Cumin
- Use 2 teaspoons Ground Coriander
- Take 1⁄2 teaspoon Mango Powder
- Use Handful Fresh Coriander Leaves, chopped
- Get For the Dough
- Prepare 3 cups all-purpose flour, plus more as needed
- Take 1 tablespoon granulated suga
- Take 1 1⁄2 teaspoon salt
- Provide 1⁄2 cup ghee (clarified butter) or oil
- Use 1 cup warm water
Steps to make Chicken & Potato Samosas:
- Start by making the dough - you will need to refrigerate overnight before making the samosas.
- In a large bow,l add flour and make a well then add sugar, salt.
- Add water, and ghee or oil. Knead to form soft and sticky dough.
- Place dough on a heavily floured board and knead for about 3-4minutes. Continue to flour dough as needed to facilitate kneading. Be careful not to overdo it. Dough should be soft, elastic and smooth.
- Cover the dough and let it rest for 15 to 20 minutes.
- On a lightly floured surface, form the dough into 16 balls.
- Wrap the dough balls in plastic wrap and refrigerate overnight.
- Remove dough balls from fridge the next day making sure to bring them to room temperature before proceeding.
- Start making the filling while the dough balls come up to room temperature.
- Place the potatoes into a pan of water and boil them until they are cooked through. Drain out the water and then roughly mash them - leave somewhat chunky. Set aside.
- Heat the oil in a pan. Add the mustard seeds and fry for 10 seconds until they start to pop. Add the onions and ginger and stir-fry for a few minutes.
- Add the chicken and brown on a medium heat for a few minutes. Add the water and bring to the boil. Cover and simmer for 30 minutes until the chicken is fully cooked.
- Then, take a potato masher and mash the chicken. (or use a food processor)
- Add the peas and smashed potatoes - Mix well
- Add all of the spices, the salt and the fresh coriander. Mix well
- Cover and steam on low heat for a few minutes until the peas are cooked. Allow to cool completely before using to fill samosas.
- To make the Samosas:
- Roll the dough using a lightly floured rolling pin; cut it half. Spoon a generous 1-2 tablespoons filling in the center of a half-circle; lightly moisten the dough edges with water or flour paste, using your finger. Fold the end over the filling to form a triangle, and then continue to fold up the strip in triangles, like you would a flag. Continue with remaining dough. Set samosas on tray.
- In a large sauce pan, pour vegetable oil, until it is at least 3 inches, and place on medium heat or until oil is 350 degrees.
- When ready, gently place a few samosas at a time into the saucepan.
- Fry for a few minutes until the bottom side is light brown.
- Turn over and fry for a few more minutes until the other side is light brown.
- If baking, place on a baking sheet and brush with canola oil. Then bake at 375 degrees F for about 20 minutes or more until golden brown, turning once.
- Serve warm or at room temperature with ranch dressing, raita, (mango) chutney, or tamarind sauce.
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