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Before you jump to Chicken & Potato Samosas recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Could save you Cash.

Until fairly recently any person who expressed concern about the degradation of the environment raised skeptical eyebrows. Those days are over, and it appears we all recognize our role in stopping and perhaps reversing the damage being done to our planet. Unless everyone begins to start living a lot more environmentally friendly we won’t be able to resolve the problems of the environment. This needs to happen soon and living in methods more friendly to the environment should become a mission for every individual family. The cooking area is a good starting point saving energy by going more green.

A lot of energy is definitely wasted when fridges and freezers, both heavy users of electricity anyway, are not operating efficiently. You can save up to 60% on energy once you get a new one, when compared with those from longer than ten years ago. The correct temperature settings for your fridge and freezer, whereby you’ll be saving electricity and optimising the preservation of food, is 37F as well as 0F. One more way to save electricity is to keep the condenser clean, for the reason that the motor won’t have to operate as often.

From the above it really should be apparent that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. Eco-friendly living is not really that tough. It’s related to being functional, most of the time.

We hope you got benefit from reading it, now let’s go back to chicken & potato samosas recipe. To cook chicken & potato samosas you only need 22 ingredients and 24 steps. Here is how you achieve it.

The ingredients needed to make Chicken & Potato Samosas:

1. Get For the Filling
2. You need 9 Potatoes, peeled and cut into chunks
3. Take 2 teaspoons Mustard Seeds
4. Take 1 Onion, peeled and sliced
5. Use Few teaspoons Vegetable Oil
6. You need 2 teaspoons Crushed Ginger
7. Use 1 pound Boneless Chicken Pieces
8. Prepare 1/2 cup Water
9. Provide 1 cup Frozen Peas
10. Take 3 teaspoons Red Chilli Powder
11. Take 2 teaspoons Salt
12. You need 1 teaspoon Garam Masala
13. You need 2 teaspoons Ground Cumin
14. Prepare 2 teaspoons Ground Coriander
15. Use 1/2 teaspoon Mango Powder
16. Use Handful Fresh Coriander Leaves, chopped
17. Provide For the Dough
18. Prepare 3 cups all-purpose flour, plus more as needed
19. Use 1 tablespoon granulated suga
20. Prepare 1 1/2 teaspoon salt
21. Provide 1/2 cup ghee (clarified butter) or oil
22. Prepare 1 cup warm water

Instructions to make Chicken & Potato Samosas:

1. Start by making the dough - you will need to refrigerate overnight before making the samosas.
2. In a large bow,l add flour and make a well then add sugar, salt.
3. Add water, and ghee or oil. Knead to form soft and sticky dough.
4. Place dough on a heavily floured board and knead for about 3-4minutes. Continue to flour dough as needed to facilitate kneading. Be careful not to overdo it. Dough should be soft, elastic and smooth.
5. Cover the dough and let it rest for 15 to 20 minutes.
6. On a lightly floured surface, form the dough into 16 balls.
7. Wrap the dough balls in plastic wrap and refrigerate overnight.
8. Remove dough balls from fridge the next day making sure to bring them to room temperature before proceeding.
9. Start making the filling while the dough balls come up to room temperature.
10. Place the potatoes into a pan of water and boil them until they are cooked through. Drain out the water and then roughly mash them - leave somewhat chunky. Set aside.
11. Heat the oil in a pan. Add the mustard seeds and fry for 10 seconds until they start to pop. Add the onions and ginger and stir-fry for a few minutes.
12. Add the chicken and brown on a medium heat for a few minutes. Add the water and bring to the boil. Cover and simmer for 30 minutes until the chicken is fully cooked.
13. Then, take a potato masher and mash the chicken. (or use a food processor)
14. Add the peas and smashed potatoes - Mix well
15. Add all of the spices, the salt and the fresh coriander. Mix well
16. Cover and steam on low heat for a few minutes until the peas are cooked. Allow to cool completely before using to fill samosas.
17. To make the Samosas:
18. Roll the dough using a lightly floured rolling pin; cut it half. Spoon a generous 1-2 tablespoons filling in the center of a half-circle; lightly moisten the dough edges with water or flour paste, using your finger. Fold the end over the filling to form a triangle, and then continue to fold up the strip in triangles, like you would a flag. Continue with remaining dough. Set samosas on tray.
19. In a large sauce pan, pour vegetable oil, until it is at least 3 inches, and place on medium heat or until oil is 350 degrees.
20. When ready, gently place a few samosas at a time into the saucepan.
21. Fry for a few minutes until the bottom side is light brown.
22. Turn over and fry for a few more minutes until the other side is light brown.
23. If baking, place on a baking sheet and brush with canola oil. Then bake at 375 degrees F for about 20 minutes or more until golden brown, turning once.
24. Serve warm or at room temperature with ranch dressing, raita, (mango) chutney, or tamarind sauce.

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