Zesty Chicken and Potato Samosas
Indulge in the delightful fusion of flavors with our Zesty Chicken and Potato Samosas! These delectable pastries are filled with a luscious mixture of tender chicken and creamy mashed potatoes, blended with aromatic spices and fresh herbs. Perfectly crispy on the outside and bursting with flavor on the inside, these samosas are not just a snack—they're a celebration of taste. Whether enjoyed with tangy chutney or a classic tomato sauce, they're an irresistible comfort food ideal for chilly evenings or special occasions like Ramadan. Gather your loved ones and savor these scrumptious bites together!
N/A
Servings
156
Calories
13
Ingredients
Ingredients
plain flour
1 cup (none)
sunflower oil
2 tablespoons (none)
salt
to taste (none)
carom seeds (ajwain)
1 teaspoon (none)
water
as needed (none)
mashed potatoes
1 1/2 cups (pre-boiled and mashed)
coriander (optional)
to taste (fresh, chopped)
green chili
1 tablespoon (chopped)
turmeric
1 teaspoon (none)
chili powder or paprika
1/2 teaspoon (none)
salt or pepper
to taste (none)
chili flakes
1/2 teaspoon (none)
pre-boiled boneless chicken thighs (optional)
1/2 cup (shredded)
Instructions
1
In a mixing bowl, combine the plain flour, sunflower oil, salt, and carom seeds. Mix until the mixture appears crumbly.
2
Gradually add water, a little at a time, until the dough is slightly moist and comes together. Knead for about 5-10 minutes until the dough is soft and elastic.
3
Cover the dough with plastic wrap or place it in a zip-lock bag and let it rest while you prepare the filling.
4
In a separate bowl, mash the pre-boiled potatoes and stir in the optional coriander and green chili (omit if you prefer milder heat).
5
Add turmeric, chili powder, salt or pepper, and chili flakes to the mashed potato mixture. Mix well until all ingredients are combined.
6
Gently fold in the shredded pre-boiled chicken, making sure the pieces are small, about the size of three peas. Set the filling aside.
7
Retrieve the dough, remove it from the wrapping, and divide it into five equal portions. Roll each portion into a sphere.
8
Take one ball of dough and roll it out into a circle about the size of your palm. Cut the circle in half to create two semicircles.
9
Place about 1 tablespoon of the filling in the center of one half. Fold the edge over to create a cone shape, sealing the edges tightly to avoid spills.
10
Repeat the process with the remaining dough and filling, working with one ball of dough at a time to create two samosas each.
11
In a deep frying pan, heat oil over medium heat. Carefully add the samosas to the hot oil and fry until they are golden brown and bubbly.
12
Remove the cooked samosas and drain them on paper towels. Serve hot with tangy chutney or your favorite tomato sauce!
Nutrition Information
7
Fat
20
Carbs
4
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Zesty Chicken and Potato Samosas?
They are crispy, deep-fried pastries filled with a flavorful mixture of shredded chicken, mashed potatoes, and aromatic spices.
How do I prepare the dough for these samosas?
Combine plain flour, sunflower oil, salt, and carom seeds until crumbly, then gradually add water and knead for 5 to 10 minutes until soft.
What is the purpose of carom seeds in the dough?
Carom seeds, also known as ajwain, add a distinct aromatic flavor and aid in digestion, which is common in traditional samosa recipes.
How long should the samosa dough rest?
The dough should rest covered with plastic wrap or in a zip-lock bag while you prepare the filling to ensure it becomes easier to roll.
Can I make these samosas vegetarian?
Yes, the chicken in this recipe is optional; you can simply omit it to make delicious potato-only samosas.
How should the chicken be prepared for the filling?
The chicken should be pre-boiled and shredded into very small pieces, roughly the size of three peas, before being folded into the potato mixture.
What spices are used in the filling?
The filling uses turmeric, chili powder or paprika, chili flakes, salt, pepper, and optional green chilies for heat.
How do I shape the samosas?
Roll a ball of dough into a circle, cut it in half to create two semicircles, then fold the edges into a cone shape to hold the filling.
How much filling goes into each samosa?
You should place approximately one tablespoon of the chicken and potato mixture in the center of each dough cone.
How do I prevent the filling from leaking out during frying?
Ensure you seal the edges of the dough cone tightly after adding the filling to create a secure pocket.
What is the best way to cook these samosas?
They should be deep-fried in a pan of hot oil over medium heat until they are golden brown and bubbly.
How many calories are in one serving?
Each serving contains approximately 156 calories.
What is the fat content per serving?
Each serving contains 7 grams of fat.
How many carbohydrates are in these samosas?
There are 20 grams of carbohydrates per serving.
What is the protein content?
Each serving provides 4 grams of protein.
Are these samosas suitable for Ramadan?
Yes, they are an ideal comfort food for special occasions like Ramadan and are often served during Iftar.
What should I serve with chicken and potato samosas?
They are delicious when served hot with tangy chutney or your favorite tomato sauce.
Can I adjust the spiciness of the recipe?
Yes, you can omit the green chili and reduce the chili flakes or powder for a milder flavor.
What kind of oil should I use for frying?
The recipe suggests using oil suitable for deep frying, such as sunflower oil, heated over medium heat.
How many samosas does one batch make?
Based on dividing the dough into five portions and cutting them in half, this recipe makes 10 samosas.
Should the potatoes be hot or cold when mashing?
The recipe calls for pre-boiled and mashed potatoes; it is generally easier to mash them while they are still warm.
Can I use paprika instead of chili powder?
Yes, the recipe allows for either chili powder or paprika depending on your preference for heat and color.
What texture should the dough have?
The dough should be soft, elastic, and slightly moist after kneading for 5 to 10 minutes.
Is coriander mandatory for the filling?
No, fresh chopped coriander is optional and can be added according to your taste preference.
What size should the dough circles be?
The dough should be rolled out into a circle roughly the size of your palm before being halved.
What should I do with the samosas after frying?
Remove them from the hot oil and drain them on paper towels to remove any excess oil before serving.
Can I use chicken breast instead of thighs?
While the recipe suggests boneless thighs, you can use chicken breast as long as it is pre-boiled and shredded.
How do I know the oil is ready for frying?
The oil is ready when it is hot enough that the samosas begin to bubble and turn golden brown shortly after being added.
Are these samosas crispy?
Yes, they are designed to be perfectly crispy on the outside while remaining flavorful on the inside.
Can I add other vegetables to the filling?
While the recipe focuses on chicken and potatoes, you can technically add small amounts of peas or carrots to the mixture.