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Filling:

  • Chicken breast smoked and shredded 600 g
  • Hot Water 240 ml
  • Garam Masala Powder 4 g
  • Mustard, seeds 2 g
  • Onion red, diced 50 g
  • Mozzarella cheese, grated 40 g
  • Coriander leaves, chopped 8 g
  • Salt 6 g
  • Samosa papers 30 pc
  • ice water 15 ml
  • All purpose flour 15 g
  • Oil 20 ml

Chutney:

  • Onions, chopped 30 g
  • Garlic clove minced 3 g
  • Ginger, paste 3 g
  • Chilli red, whole 2 pc
  • Mango 500 g
  • Sugar 200 g
  • White Vinegar 100 ml
  • Coriander Leaves 10 g
  1. Filling:

    • Make the mash potato buy heating the water to boiling point, remove from heat and whisk in the Knorr Mashed Potato, rest for 5 min 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 min the cool.
    • Mix the spiced onion, mash 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 minutes.
    • Add the mango and cook on low heat for 2minute, 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.