Chicken And Potato Samosa Food

CHICKEN SAMOSAS

Steps:

• In a small bowl, combine flour salt and oil until mixture resembles bread crumbs. Gradually stir in water until smooth. Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Cover and let rest for 30 minutes., Meanwhile, in a large skillet, heat oil over medium heat. Add onion and potato; cook and stir until potato is almost tender, 5-7 minutes. Add curry, garlic, ginger, cumin, coriander and cayenne; cook 2 minutes longer. Add chicken; cook and stir until chicken is no longer pink and potato is tender, 5-6 minutes. Stir in peas an salt. Remove from heat., Divide dough into eight pieces. Roll one piece of dough into a 9x6-in. oval. Cut dough in half. Moisten straight edge with water. Bring one corner of half moon up to meet the other corner of the half moon, forming a cone. Pinch seam to seal. Fill with about 2 tablespoons chicken mixture. Moisten curved edge of dough with water; fold over top of filling and and press seam to seal. Repeat with remaining dough and filling., In an electric skillet or deep fryer, heat oil to 375°. Add samosas, a few at a time, into hot oil. Fry until golden brown, 2-3 minutes on each side. Drain on paper towels. Serve warm with chutney if desired.

CHICKEN AND POTATO SAMOSA

Steps:

• 1. Clean and cut the chicken into small pieces (if you are using boneless chicken). Blend green chilies and garlic into a paste. Mix ginger-garlic paste and blended green chillies and garlic with the chicken. Marinate for 1 - 2 hours.
• 2. Heat oil in a pan, over a medium fire, add marinated chicken and cook for about 10 minutes. Ensure that the meat is tender and juicy. Set aside and let cool.
• 3. Meanwhile, boil potatoes. Let cool and mash them. Set aside.
• 4. When the chicken cools down, shred it into small pieces (if you are not using minced chicken).
• 5. Heat oil in a pan over medium fire. Add cumin seeds and onion. Saute until onion turns golden brown. Then add curry leaves, carrots and peas. Once the carrots and peas have cooked, add mashed potatoes, turmeric powder, red chilli powder, black pepper powder and salt. Mix well. Keep stirring to avoid the mix from sticking to the base. Set aside and let cool before using it for filling. P.S. Decrease or increase the amount of red chilli powder and black pepper powder according to your preference.
• 6. For Samosa Wrapper: This is optional. You can choose to buy the ready-made samosa wrappers. However, below are the steps on how to make the traditionally handmade samosa wrappers.
• 7. First, mix together all purpose flour, semolina and salt. Then, add oil / butter to the flour and mix it well.
• 8. Add water in small amount and make dough out of it. Slightly wet your hands to easily knead the dough.
• 9. Once the dough is soft and pliable, knead it for another 5 minutes. Then wrap it with a plastic wrap or a damp clean cloth and let it rest for 20 to 30 minutes.
• 10. Divide the dough into 4 equal parts and shape them into balls. Roll each ball into 8 or 10 inch diameter circles and cut each circle into semicircles.
• 11. Hold one side of the semicircle and place it over the mixture. Then hold the other side of the semicircle and place it on top of the previous one, covering the mixture completely, forming a triangle.
• 12. The two sides of the triangle should be sticking together now, while the third side of it remains open. Now, wet your finger and rub it along the third side and close the gap.
• 13. Fry samosas until they turn golden brown.

SPICY POTATO RAMADAN SAMOSAS

Steps:

• Lightly mix together flour, oil, salt, and carom seeds until crumbly.
• Add water bit by bit until the mixture becomes moist and kneadable.
• Knead the samosa dough for 5-10 minutes (longer if you want the samosa to be soft and crispy). Smack the dough, kill the dough, punch the dough, rip the dough, go ahead!
• Once soft and elastic-like, place the dough in either a bowl covered with glad rap, or a zip lock plastic bag.
• Leave it to set while you make the filling.
• Mash your pre-boiled skinless potatoes if you haven't already, and add coriander (optional) and the green chili. Mix. If you are a person who cannot stand the spiciness or heat, I recommend you omit the green chili.
• Add turmeric, chili powder, salt/pepper, chili flakes and slowly fold.
• Finish off your filling by adding in your shredded PRE-BOILED chicken. One shred should be no bigger than three peas. Mix and place aside.
• Fetch your dough, remove packaging, and divide into five spheres. Roll in dough.
• Get one ball of dough and roll with a rolling pin until as big as your average hand/palm. Cut in half.
• In the middle of one half, place your filling. Around 1 tablespoon or a little more will do.
• Bring one edge, to the other. Repeat with the open edge. You should have something looking like a half pentagon half triangle.
• Close all your edges super tight, and fold where needed. If you skip this step, your filling will be an oily mess. Try to match the shape of a samosa.
• Repeat with the rest of dough, using one ball for two samosas.
• Deepfry until bubbly and very slightly golden.
• Serve with tomato sauce, or chutney!