My new and tastier Chicken Samosas recipe. I made these for a recent family Indian dinner for twenty as an entree, followed up with further homemade courses- Chicken Pakoras, Onion bhugees, Lamb cutlets, Tandoori Chicken legs, Tikka Fish, and four curries. Four of the others provided three more curries, a cheesecake, a chocolate gateau, and some sweet kabbabs. All very tasty! Makes 16 Cocktail units or 8 normal units, so divide your pastry mix accordingly. Pastry Mix: Sieve 2 cups flour and ¾ tsp salt. Add 4 tbs oil and rub together until it has the consistency of breadcrumbs but holds together when pressed. Add 1-2 tbs water and begin to knead adding additional water as required to get the dough to a firm workable consistency. Roll into a ball and cover with cling film, and leave for 30 to 40 minutes. Roll out into a thin sheet and apportion into balls of your required mass to divide into 2. Roll out each ball into an oval and cut in half. Fold into a triangle and turn over the straight cut bottom to seal the pastry and to create a pocket. Stuff the pocket with the filling and seal the top. This is now ready to deep fry or similar. Filling Ingredients: 340 grams of potato chopped into small pieces 60 grams chicken breast chopped into small pieces ⅔ cup peas Boil together until potato is starting to mush. Do not mash. Drain, and when cool add the Spice Ingredients. Spice Ingredients: 2 tsp chicken stock, 1 chicken oxo, 1 tsp ground cumin, 1½ tsp ground toasted cumin, 1½ tsp ground toasted coriander, ½ tsp ground coriander, 1 tsp garam masala , 1 tsp brown sugar, ¼ tsp curry powder, ¼ tsp onion stock, ¼ tsp cayenne pepper, ¼ tsp salt. Serve with tamarind sauce. Tamarind Sauce 1 tbs tamarind pulp (Pastes and pulp vary in concentration. Use less if too strong) 2½ tbs of water 1 tbs brown sugar 1 pinch of salt, ginger, toasted cumin, lime juice Boil and simmer. Thicken with cornflour.
Posted on: Tue, 07 Oct 2014 22:38:16 +0000
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