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Before you jump to Chicken & Potato Samosas recipe, you may want to read this short interesting healthy tips about {The Basics of Being Healthy. Getting A Healthy Eater
Most of us have a pretty good idea of what healthy eating is: lots of fruits and vegetables and not as much fat and sugar. Nevertheless, in regards to kids, knowing what’s healthy is just the start. And even in case you keep’healthy' it does not follow your kid will eat it.
There is hope. Children need some extra encouragement and guidance along with some of the strategies your child is guaranteed to eat healthy.
Make a gatekeeper.
It’s very likely that the easiest way to get your children to eat healthy is to remove the less-healthy options. Take control on what meals and snack choices are in your home. If a kid is hungry they will eat it whenever there isn’t an alternative. Have you ever heard of a kid starving to death as his parents wouldn’t feed him potato chips?
Maintain healthy meals in sight.
As for those less-than-good-for-you foods, keep them in high cabinets and from your child’s reach. Organize your refrigerator and cabinets to ensure healthy foods are the first foods you see. If you choose to have some unhealthy options in the home keep them from sight and you and your kids are going to be not as likely to choose them as an option.
Make healthy food convenient.
Wholesome foods, particularly fruits and vegetables require little preparation which is great for your’starving' child and you. You may be surprised at how many more fruits and vegetables your child will eat simply by using them visible and easy to catch.
Make learning about food enjoyable.
Teach household meals together, have your kid mix the ingredients and serve the food to the rest of the household. Select a vegetable garden as a family job and put your kid responsible for watering and picking the ripe vegetables. Children who are involved are more inclined to be a willing participant in the ingestion process.
Keep an eye on Portion dimensions.
Parents often stress over how much their children should be eating. Whether you are trying to obtain a discerning eater to take a bite of any green or limit the total amount of dessert your sweet-toothed kid needs watching portions is essential. Knowing the extent of a healthy portion will give you some needed perspective.
Keep in mind that eating foods together isn’t just a great way to catch up in your loved ones day it is also the perfect time to role-model healthy eating habits. Kids learn by seeing their parents…That’s food for thought!
We hope you got insight from reading it, now let’s go back to chicken & potato samosas recipe. You can have chicken & potato samosas using 22 ingredients and 24 steps. Here is how you do it.
The ingredients needed to cook Chicken & Potato Samosas:
- Provide For the Filling
- Prepare 9 Potatoes, peeled and cut into chunks
- Take 2 teaspoons Mustard Seeds
- You need 1 Onion, peeled and sliced
- Use Few teaspoons Vegetable Oil
- Take 2 teaspoons Crushed Ginger
- Provide 1 pound Boneless Chicken Pieces
- Provide 1/2 cup Water
- Provide 1 cup Frozen Peas
- Prepare 3 teaspoons Red Chilli Powder
- Get 2 teaspoons Salt
- Take 1 teaspoon Garam Masala
- Use 2 teaspoons Ground Cumin
- Prepare 2 teaspoons Ground Coriander
- Get 1/2 teaspoon Mango Powder
- Use Handful Fresh Coriander Leaves, chopped
- Provide For the Dough
- Use 3 cups all-purpose flour, plus more as needed
- Prepare 1 tablespoon granulated suga
- You need 1 1/2 teaspoon salt
- Take 1/2 cup ghee (clarified butter) or oil
- Take 1 cup warm water
Instructions to make Chicken & Potato Samosas:
- Start by making the dough - you will need to refrigerate overnight before making the samosas.
- In a large bow,l add flour and make a well then add sugar, salt.
- Add water, and ghee or oil. Knead to form soft and sticky dough.
- 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.
- Cover the dough and let it rest for 15 to 20 minutes.
- On a lightly floured surface, form the dough into 16 balls.
- Wrap the dough balls in plastic wrap and refrigerate overnight.
- Remove dough balls from fridge the next day making sure to bring them to room temperature before proceeding.
- Start making the filling while the dough balls come up to room temperature.
- 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.
- 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.
- 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.
- Then, take a potato masher and mash the chicken. (or use a food processor)
- Add the peas and smashed potatoes - Mix well
- Add all of the spices, the salt and the fresh coriander. Mix well
- Cover and steam on low heat for a few minutes until the peas are cooked. Allow to cool completely before using to fill samosas.
- To make the Samosas:
- 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.
- 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.
- When ready, gently place a few samosas at a time into the saucepan.
- Fry for a few minutes until the bottom side is light brown.
- Turn over and fry for a few more minutes until the other side is light brown.
- 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.
- Serve warm or at room temperature with ranch dressing, raita, (mango) chutney, or tamarind sauce.
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