Assalamu alaikum wa rahmatullahi wa barakatuhu! Samosas are a classic Pakistani street food but are also incredibly popular at home. The traditional ones are usually filled with lamb mince, but there are many vegetarian variations as well. This recipe is for a shredded chicken, potato and peas filling that is really light but flavourful at the same time. A Simple List of Ingredients: 1. Potatoes 2. Mustard Seeds 3. Onion 4. Vegetable Oil 5. Crushed Ginger 6. Boneless Chicken Pieces 7. Water 8. Peas 9. Red Chilli Powder 10. Salt 11. Garam Masala 12. Ground Cumin 13. Ground Coriander 14. Mango Powder 15. Fresh Green Coriander Bismillah, let's start! To start, peel 9 potatoes and cut into chunks. Boil the potatoes in water until they're cooked. Once the potatoes are cooked, drain. Place the potatoes into a bowl, and roughly chop, and set aside. Next, take 2 teaspoons of mustard seeds. Chop 1 onion. Heat a few tablespoons of vegetable oil in a pan. Add the mustard seeds, and fry for 10 seconds until they begin to pop. Next, take 2 teaspoons of crushed ginger. I used frozen. Add the onions and ginger to the pan, and stir-fry for a few minutes. Next, add 1 pound of boneless chicken pieces. Brown the chicken on a medium heat. Add 1/2 cup of water. Stir the chicken, and then bring to the boil. Cover the chicken and simmer for 1/2 hour, until the chicken is fully cooked. Next, take a potato masher, and mash the chicken. The chicken is now shredded. Next, add 1 cup of frozen peas, and stir. Stir in the mashed potatoes. Next, the spices! Add: 3 teaspoon red chilli powder 2 teaspoons salt 1 teaspoon garam masala 2 teaspoons ground cumin 2 teaspoons ground coriander 1/2 teaspoon mango powder Stir the spices. Add the spices and stir in. Finally, as always, a handful of fresh coriander leaves. Stir in the coriander leaves, and then cover and steam on a low heat for a few minutes until the peas are cooked. Spread the chicken onto a large tray to cool off before filling the samosas! Wasalaam! Chicken Samosa Filling Ingredients · 9 Potatoes, peeled and cut into chunks · 2 teaspoons Mustard Seeds · 1 Onion, peeled and sliced · Few teaspoons Vegetable Oil · 2 teaspoons Crushed Ginger · 1 pound Boneless Chicken Pieces · ½ cup Water · 1 cup Frozen Peas · 3 teaspoons Red Chilli Powder · 2 teaspoons Salt · 1 teaspoon Garam Masala · 2 teaspoons Ground Cumin · 2 teaspoons Ground Coriander · ½ teaspoon Mango Powder · Handful Fresh Coriander Leaves, chopped Method 1. 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. Set aside. 2. 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. 3. 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. 4. Then, take a potato masher and mash the chicken. Add the peas, mashed potatoes, all the spices, the salt and the fresh coriander. 5. Cover and steam on low heat for a few minutes until the peas are cooked. Allow to cool completely before using to fill samosas.