Designed for professional chefs, check out these 2 different Samosas recipes: cooking instructions broken into components, full list of professional ingredients, chefs’ preparation secrets. Master this recipe with products like: Knorr Mashed Potato and Knorr Lime Seasoning Powder.
Ingredients
Pastry:
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Whole wheat flour 240.0 g
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Salt 5.0 g
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Ghee 85.0 ml
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Water, with ice 150.0 ml
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Coconut oil, melted 20.0 ml
Spinach Feta Filling:
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Water, boiled 120.0 ml
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Spinach, cooked, chopped 160.0 g
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Zaatar, dried 6.0 g
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Feta, roughly crumbled 150.0 g
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Onion red, diced, cooked 50.0 g
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Parsley, freshly chopped 8.0 g
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Salt 6.0 g
Smoked Chicken, Corn & Black Bean Filling:
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Water, boiled 120.0 ml
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Chicken breast smoked and shredded 400.0 g
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Corn kernels, cooked, drained 100.0 g
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Black beans, cooked, drained 100.0 g
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Cumin powder 4.0 g
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Paprika, smoked 6.0 g
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Cayenne pepper 2.0 g
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Salt 6.0 g
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Onion red, diced, cooked 50.0 g
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Cheese, cheddar, grated 60.0 g
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Coriander leaves, chopped 8.0 g
Date & Tamarind Chutney:
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Water 270.0 ml
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Dates, seedless 80.0 g
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Tamarind, dried seedless 80.0 g
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Light Brown Sugar 80.0 g
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Coriander powder 5.0 g
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Chilli flakes 3.0 g
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Ginger, fresh, grated 5.0 g
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Cumin powder 5.0 g
Preparation
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Pastry:
- In a food processor, combine flour, salt and ghee. Drizzle in ice water slowly until dough comes together.
- Rest for 30 minutes, then portion into 10 equal pieces, set aside.
- Preheat oven to 200°C and line a baking sheet with parchment paper.
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Spinach Feta Filling:
- Add Knorr Mashed Potato to boiled water, let stand and mix until uniform in texture. Cool completely.
- Add spinach, zaatar, parsley, feta, and onion to potato and set aside for flavours to develop.
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Smoked Chicken, Corn & Black Bean Filling:
- Add Knorr Mashed Potato to boiled water, let stand and mix until uniform in texture. Cool completely.
- Add chicken, corn, black beans, spices, onions, cheese and herbs. Mix until well combined.
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Assemble:
- Roll each piece of dough into a circle, 1/8” thick. Cut halfway through the circle and form a cone with the two straight edges of the circle, glue together with water to make a seal.
- Fill the pastry with the flavour of choice, seal shut with water and place on a prepared baking sheet.
- Brush with coconut oil and bake for 20 minutes, turning them over halfway through the baking process.
- Serve hot with the date and tamarind chutney.
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Date & Tamarind Chutney:
- Add 250 ml water to a pot with dates and tamarind, bring to a simmer for 10 minutes, or until very tender.
- Add sugar and spices, continue to simmer. Reduce by a third, remove from heat and cool completely.
- Dissolve Knorr Lime Seasoning Powder in water, add to chutney and combine. Serve in a bowl alongside samosas.
