For this week’s ‘Take Two’ I drew inspiration from Robyn’s Grilled Tandoori Chicken. This super moist chicken is the perfect filler for super flaky samosas. Instead of kneading a dough from scratch I decided to use philo dough (a huge time saver).
Prepare your Grilled Tandoori Chicken and set aside to allow it to cool once it’s room temperature your going to want to shred it – or in my case I cut it into small cubes because I used chicken cutlets.
- 1 roll of philo dough thawed
- ½ a red onion thinly choppped
- Tbsp. minced fresh ginger
- 2 tsp minced garlic
- 1 tsp ground turmeric (in a pinch you can use a dash of curry seasoning to add color)
- 3 medium potatoes
- 1 stick of unsalted butter melted
- 1/4 cup of milk
- 1/2 cup frozen peas
- 2 tablespoons vegetable or canola oil
- 2 – 3 sheets of wax paper
Boil your potatoes in salted water. Once your potatoes are fully boiled warm up the milk and 2 teaspoons of butter, mash your potatoes season with salt as needed and set aside. In a large skillet heat vegetable or canola oil and add the chopped red onions, ginger, minced garlic and tumeric. Once that has cooked down a bit add the frozen peas. Fold in your mashed potatoes and shredded tandoori chicken and set aside.
Roll out your philo dough onto the wax paper keep the dough protected from the air while you’re working with it by covering any unused dough with a damp towel.
Cut 2 inch wide strips the long way and separate about 3 sheets and brush each layer with melted butter. Place about a teaspoon of your potato/chicken mixture on the corner of the strip and fold into triangles (like your folding a flag).
Heat some oil in a skillet and once warm fry up your samosas. Since the dough is so thin they fry up every quickly (less than 2 minutes per side) so keep an eye out.
I served mine over rice but if you want something lighter this Herb Tahnini Salad would pair really well.