How to Make Speedy Chicken & Potato Samosas

Hey everyone, it is John, welcome to my recipe page. Today, I will show you a way to make a special dish, chicken & potato samosas. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Chicken & Potato Samosas is one of the most popular of recent trending foods on earth. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. Chicken & Potato Samosas is something that I’ve loved my whole life. They’re fine and they look wonderful.

To begin with this particular recipe, we have to first prepare a few components. You can have chicken & potato samosas using 22 ingredients and 24 steps. Here is how you cook that.

The ingredients needed to make Chicken & Potato Samosas:

1. Get For the Filling
2. Get 9 Potatoes, peeled and cut into chunks
3. Take 2 teaspoons Mustard Seeds
4. Make ready 1 Onion, peeled and sliced
5. Get Few teaspoons Vegetable Oil
6. Make ready 2 teaspoons Crushed Ginger
7. Make ready 1 pound Boneless Chicken Pieces
8. Take 1/2 cup Water
9. Take 1 cup Frozen Peas
10. Take 3 teaspoons Red Chilli Powder
11. Prepare 2 teaspoons Salt
12. Make ready 1 teaspoon Garam Masala
13. Prepare 2 teaspoons Ground Cumin
14. Prepare 2 teaspoons Ground Coriander
15. Get 1/2 teaspoon Mango Powder
16. Make ready Handful Fresh Coriander Leaves, chopped
17. Make ready For the Dough
18. Make ready 3 cups all-purpose flour, plus more as needed
19. Take 1 tablespoon granulated suga
20. Make ready 1 1/2 teaspoon salt
21. Make ready 1/2 cup ghee (clarified butter) or oil
22. Prepare 1 cup warm water

Instructions to make Chicken & Potato Samosas:

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.

So that is going to wrap it up for this exceptional food chicken & potato samosas recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!