Recipe: Appetizing Chicken & Potato Samosas
Chicken & Potato Samosas. The chicken (Gallus gallus domesticus) is a type of domesticated fowl, a subspecies of the red junglefowl (Gallus gallus). Chickens are one of the most common and widespread domestic animals. Перевод слова chicken, американское и британское произношение, транскрипция, словосочетания, примеры использования. chicken [ˈtʃɪkɪn]Существительное. chicken / chickens. The chicken (Gallus gallus) is one of humankind's most common and wide-spread domestic animals.
A common domesticated fowl widely raised for meat and eggs and. Chicken definition, a domestic fowl, Gallus domesticus, descended from various jungle fowl, especially the red jungle fowl, and developed in a number of breeds for its flesh, eggs, and feathers. Chicken definition is – the common domestic fowl (Gallus gallus) especially when young; also : its flesh used as food. You can have Chicken & Potato Samosas using 22 ingredients and 24 steps. Here is how you achieve that.
Ingredients of Chicken & Potato Samosas
- It’s of For the Filling.
- You need 9 of Potatoes, peeled and cut into chunks.
- You need 2 teaspoons of Mustard Seeds.
- It’s 1 of Onion, peeled and sliced.
- Prepare of Few teaspoons Vegetable Oil.
- Prepare 2 teaspoons of Crushed Ginger.
- Prepare 1 pound of Boneless Chicken Pieces.
- You need 1/2 cup of Water.
- It’s 1 cup of Frozen Peas.
- It’s 3 teaspoons of Red Chilli Powder.
- You need 2 teaspoons of Salt.
- It’s 1 teaspoon of Garam Masala.
- It’s 2 teaspoons of Ground Cumin.
- It’s 2 teaspoons of Ground Coriander.
- It’s 1/2 teaspoon of Mango Powder.
- It’s Handful of Fresh Coriander Leaves, chopped.
- You need of For the Dough.
- Prepare 3 cups of all-purpose flour, plus more as needed.
- You need 1 tablespoon of granulated suga.
- You need 1 1/2 teaspoon of salt.
- Prepare 1/2 cup of ghee (clarified butter) or oil.
- It’s 1 cup of warm water.
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Chicken & Potato Samosas instructions
- 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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