Best Tasty Recipes

Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, chicken & potato samosas. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Chicken & Potato Samosas is one of the most popular of recent trending foods in the world. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. They’re nice and they look wonderful. Chicken & Potato Samosas is something that I’ve loved my entire life.

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

The ingredients needed to make Chicken & Potato Samosas:

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

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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.

Chicken Tetrazzini combines cooked vermicelli, chicken, and mushrooms with a rich sherry-Parmesan cheese sauce. The mixture is sprinkled with breadcrumbs and Parmesan cheese and baked until bubbly and golden. This is a great way to use leftover cooked chicken. Parmesan is full of flavor, so a little goes a long way. Chock-full of chicken, potatoes, peas and corn, this recipe makes two golden pies, so you can serve one at supper and save the other for a busy night.

So that’s going to wrap it up with this exceptional food chicken & potato samosas recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!