Chicken Bites
★★★★★ 3.8 (8)
Ingredients
Pastry
Samosa
Garam marsala
Method
Pastry
- For best results use the KitchenAid Platinum ExactSlice Food Processor
- Attach the all-purpose blade to the work bowl on the food processor
- Add flour and salt, cover and process 3 seconds. Add butter and water and process until mixture forms a ball
- Change to the dough blade and process (knead) until dough is soft and pliable. Lightly coat in extra flour and wrap in plastic wrap. Refrigerate for 30 minutes
Samosa
- Place the medium bowl onto the processor and attach the course shredding disc and cover
- With the motor running, add onion, carrot and ginger through the small chute and shred. Remove and set aside
- Toast cumin seeds in a frying pan for 2 minutes or until fragrant. Remove from the pan. Add the oil and onion mixture to the pan and cook for 3 minutes to soften
- Place the large bowl onto the processor with the all-purpose blade. Add the potatoes, onion mixture, coriander, peas, garam marsala, rind and juice and salt
- Cover and process until combined (the filling should have a lumpy texture). Divide into 12
- Cut dough into 6 sections. Working with one section (keep the remaining covered with plastic wrap to avoid drying out), pat out the dough to a flat circle about the size of your palm
- Roll out with a rolling pin or attach the pasta roller (on setting 1) to the standmixer, turn mixer to speed 4 and pass through the dough. Roll out to an oval approx. 12 cm long. Cut dough in half so you have two half circles
- Trim each half circle (discarding the excess) to form 2 triangles
- Moisten edges with a little water. Place filling into the centre of each triangle and bring up the points to meet each other in the centre. Press the sides together firmly to seal. Repeat to make 12 samosas
- Deep fry 3 samosas at a time until golden brown and blistered. Drain. Sprinkle with extra garam marsala and salt
- Serve with combined natural yoghurt, fresh chopped mint and coriander
Garam marsala
- For best results use the KitchenAid® Stand Mixer and Mill Attachment
- Toast the spices in a frying pan for 5 minutes. Cool. Crush cardamom and remove the seeds, discard the shell
- Attach food mill to the standmixer. Adjust dial to fine. Turn the mixer to speed 8
- Add the spices to the hopper. Store mixture in a sealed jar in the refrigerator
- Use within 6 months
Tips & Hints:
- Gluten Free option:
- Replace plain flour with 100g soy flour, 100g rice flour, 100g tapioca flour, 80g potato flour and a large pinch of turmeric
- Roll and dust dough with potato flour.
- Vegetarian recipes in this database may contain dairy products and eggs and are therefore suitable for lacto-ovo-vegetarians only, who have adopted a vegetarian diet for health reasons.
Pastry
- For best results use the KitchenAid Platinum ExactSlice Food Processor
- Attach the all-purpose blade to the work bowl on the food processor
- Add flour and salt, cover and process 3 seconds. Add butter and water and process until mixture forms a ball
- Change to the dough blade and process (knead) until dough is soft and pliable. Lightly coat in extra flour and wrap in plastic wrap. Refrigerate for 30 minutes
Samosa
- Place the medium bowl onto the processor and attach the course shredding disc and cover
- With the motor running, add onion, carrot and ginger through the small chute and shred. Remove and set aside
- Toast cumin seeds in a frying pan for 2 minutes or until fragrant. Remove from the pan. Add the oil and onion mixture to the pan and cook for 3 minutes to soften
- Place the large bowl onto the processor with the all-purpose blade. Add the potatoes, onion mixture, coriander, peas, garam marsala, rind and juice and salt
- Cover and process until combined (the filling should have a lumpy texture). Divide into 12
- Cut dough into 6 sections. Working with one section (keep the remaining covered with plastic wrap to avoid drying out), pat out the dough to a flat circle about the size of your palm
- Roll out with a rolling pin or attach the pasta roller (on setting 1) to the standmixer, turn mixer to speed 4 and pass through the dough. Roll out to an oval approx. 12 cm long. Cut dough in half so you have two half circles
- Trim each half circle (discarding the excess) to form 2 triangles
- Moisten edges with a little water. Place filling into the centre of each triangle and bring up the points to meet each other in the centre. Press the sides together firmly to seal. Repeat to make 12 samosas
- Deep fry 3 samosas at a time until golden brown and blistered. Drain. Sprinkle with extra garam marsala and salt
- Serve with combined natural yoghurt, fresh chopped mint and coriander
Garam marsala
- For best results use the KitchenAid® Stand Mixer and Mill Attachment
- Toast the spices in a frying pan for 5 minutes. Cool. Crush cardamom and remove the seeds, discard the shell
- Attach food mill to the standmixer. Adjust dial to fine. Turn the mixer to speed 8
- Add the spices to the hopper. Store mixture in a sealed jar in the refrigerator
- Use within 6 months
Tips & Hints:
- Gluten Free option:
- Replace plain flour with 100g soy flour, 100g rice flour, 100g tapioca flour, 80g potato flour and a large pinch of turmeric
- Roll and dust dough with potato flour.
- Vegetarian recipes in this database may contain dairy products and eggs and are therefore suitable for lacto-ovo-vegetarians only, who have adopted a vegetarian diet for health reasons.
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Ambreen
GF? - You need to do some research what gluten free really means.
Beenita N
Where Is the Gluten Free Option? - Where's the GF recipe?
Deborah Harvey
Why are these marked gluten free.... - It uses plain flour...
+ 5 star only ratings in addition to the reviews above
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