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Chicken & Potato Samosas
Chicken & Potato Samosas

Before you jump to Chicken & Potato Samosas recipe, you may want to read this short interesting healthy tips about Energy Raising Treats.

Eating healthy foods makes all the difference in the way we feel. When we eat more healthy meals and less of the detrimental ones we usually feel much better. Eating more vegetables helps you feel much better than eating a portion of pizza. Choosing healthier food choices can be difficult when it’s snack time. Shopping for snack foods can be a challenge because you have so many options. Why not try some of the following wholesome snacks the next time you need some extra energy?

Whole grain meals are an outstanding choice for a fast balanced snack. A mid-morning snack of whole grain bread together with some protein will maintain you until it’s time for the afternoon meal. When you require a fast snack on your way out the door, never forget to look for whole grain chips, pretzels, and crackers. Make the change from refined products such as white bread to the healthier whole grain alternatives.

A large selection of quick health snacks is easily accessible. Being healthy and balanced doesnt need to be a battle-if you let it, it can be quite simple.

We hope you got insight from reading it, now let’s go back to chicken & potato samosas recipe. To make chicken & potato samosas you only need 22 ingredients and 24 steps. Here is how you cook that.

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

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