• Chicken breast smoked and shredded 600.0 g
  • Hot Water 240.0 ml
  • Garam Masala powder 4.0 g
  • Mustard, seeds 2.0 g
  • Onion red, diced 50.0 g
  • Mozzarella cheese, grated 40.0 g
  • Coriander leaves, chopped 8.0 g
  • Salt 6.0 g
  • Samosa papers 30.0 pc
  • Ice water 15.0 ml
  • All purpose flour 15.0 g
  • Oil 20.0 ml


  • Onions, chopped 30.0 g
  • Garlic cloves, minced 3.0 g
  • Ginger, paste 3.0 g
  • Chilli red, whole 2.0 pc
  • Mango 500.0 g
  • Sugar 200.0 g
  • White Vinegar 100.0 ml
  • Coriander leaves 10.0 g
  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.