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  1. Filling:

    • Make the mashed potato by heating the water to a boiling point, remove from the heat and whisk in the Knorr Mashed Potato, rest for 5 mins then bring together with a whisk, cover with cling film and cool.
    • Fry off the onions in the oil on medium heat then add the mustard seeds and garam masala and toast for 2 mins, then cool.
    • Mix the spiced onion, mashed chicken, cheese, coriander and salt together and keep cool.
    • Make a paste with flour and water.
    • Use the pastry to fold the samosas and use the flour paste to bind the pastries, reserve till ready to fry.
  2. Chutney:

    • Sweat off the onions with a very small amount of oil.
    • Add the garlic, ginger and chilli and cook till soft.
    • Add the vinegar and stir in the Colman’s English Mustard powder and add the sugar. Bring to a simmer for 5 mins.
    • Add the mango and cook on low heat for 2 mins, remove from heat and cool, then stir in the coriander leaves.
  3. To Serve:

    • Fry the samosas at 170°C till golden brown, plate on a bowl and serve the chutney on the side.