Chicken & Potato Samosas

Name: Chicken & Potato Samosas
Cuisine: American
Ingredients: 9 Potatoes, peeled and cut into chunks; 2 teaspoons Mustard Seeds; 1 Onion, peeled and sliced; Few teaspoons Vegetable Oil; 2 teaspoons Crushed Ginger; 1 pound Boneless Chicken Pieces; 1/2 cup Water; 1 cup Frozen Peas; 3 teaspoons Red Chilli Powder; 2 teaspoons Salt; 1 teaspoon Garam Masala; 2 teaspoons Ground Cumin; 2 teaspoons Ground Coriander; 1/2 teaspoon Mango Powder; Handful Fresh Coriander Leaves, chopped; 3 cups all-purpose flour, plus more as needed; 1 tablespoon granulated suga; 1 1/2 teaspoon salt; 1/2 cup ghee (clarified butter) or oil; 1 cup warm water

Roxi Walker @tyrannosaurusroxi

Chicken & Potato Samosas

Roxi Walker @tyrannosaurusroxi

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Ingredients

For the Filling
9Potatoes, peeled and cut into chunks
2 teaspoonsMustard Seeds
1Onion, peeled and sliced
Few teaspoons Vegetable Oil
2 teaspoonsCrushed Ginger
1 poundBoneless Chicken Pieces
1/2 cupWater
1 cupFrozen Peas
3 teaspoonsRed Chilli Powder
2 teaspoonsSalt
1 teaspoonGaram Masala
2 teaspoonsGround Cumin
2 teaspoonsGround Coriander
1/2 teaspoonMango Powder
HandfulFresh Coriander Leaves, chopped
For the Dough
3 cupsall-purpose flour, plus more as needed
1 tablespoongranulated suga
1 1/2 teaspoonsalt
1/2 cupghee (clarified butter) or oil
1 cupwarm water

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Steps

1

Start by making the dough - you will need to refrigerate overnight before making the samosas.
2

In a large bow,l add flour and make a well then add sugar, salt.
3

Add water, and ghee or oil. Knead to form soft and sticky dough.
4

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.
5

Cover the dough and let it rest for 15 to 20 minutes.
6

On a lightly floured surface, form the dough into 16 balls.
7

Wrap the dough balls in plastic wrap and refrigerate overnight.
8

Remove dough balls from fridge the next day making sure to bring them to room temperature before proceeding.
9

Start making the filling while the dough balls come up to room temperature.
10

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.
11

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.
12

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.
13

Then, take a potato masher and mash the chicken. (or use a food processor)
14

Add the peas and smashed potatoes - Mix well
15

Add all of the spices, the salt and the fresh coriander. Mix well
16

Cover and steam on low heat for a few minutes until the peas are cooked. Allow to cool completely before using to fill samosas.
17

To make the Samosas:
18

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.
19

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.
20

When ready, gently place a few samosas at a time into the saucepan.
21

Fry for a few minutes until the bottom side is light brown.
22

Turn over and fry for a few more minutes until the other side is light brown.
23

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.
24

Serve warm or at room temperature with ranch dressing, raita, (mango) chutney, or tamarind sauce.