Recipes, re-invented from cooking shows
Goan Chicken Samosas
Prep. Time:
Baking Time:
Total Time:
45 minutes
25 minutes
70 minutes
Serves:
16 samosas
Linda's delightful "happy accident" in The Great British Baking Show Season 11, turned missed crimping instructions into successful samosas that earned Paul Hollywood's praise for "fantastic flavors" and appreciated "butteriness." Her Goan-influenced filling combines authentic spices with coconut milk and palm sugar, while the buttery pastry creates the rich texture Paul specifically noted. This serendipitous creation proves that sometimes culinary accidents lead to better results, with Prue declaring them "delicious for lunch" and the technique being "samosa right in there."
Ingredients
FOR THE BUTTERY SAMOSA PASTRY:
2 cups all-purpose flour
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cubed (Paul's praised "butteriness")
4-6 tablespoons cold water
1 tablespoon vegetable oil
Oil for deep frying
FOR THE GOAN CHICKEN FILLING:
1.5 lbs boneless chicken thighs, diced small
1.5 medium potatoes, boiled and diced
2 tablespoons vegetable oil
1 large onion, finely chopped
4 cloves garlic, minced
1 inch fresh ginger, grated
2 green chilies, minced
FOR THE GOAN SPICE BLEND:
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon turmeric
1/4 teaspoon gochugaru (red chili powder)
1/4 teaspoon garam masala
1/4 teaspoon ground black pepper
1 teaspoon salt
FOR THE FRESH ELEMENTS:
1/4 cup fresh coriander (cilantro), chopped
1/4 cup coconut milk
1 tablespoon lime juice
1 teaspoon palm sugar or brown sugar
FOR ASSEMBLY:
1 egg beaten with 1 tablespoon milk (egg wash)
2 tbsp Nigella seeds for sprinkling
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Instructions
MAKE THE BUTTERY SAMOSA PASTRY:
1. In food processor, combine flour and salt.
2. Add cold butter cubes, pulse until mixture resembles coarse breadcrumbs.
3. Add oil and gradually add cold water until dough just comes together.
4. Wrap dough, chill 30 minutes for easier rolling.
PREPARE THE GOAN CHICKEN FILLING:
5. Heat oil in large skillet over medium heat.
6. Cook onions until golden, about 8 minutes.
7. Add garlic, ginger, and green chilies, cook 2 minutes.
8. Add all spice blend ingredients, cook 1 minute until fragrant.
9. Add diced chicken, cook 8-10 minutes until no longer pink.
COMPLETE THE FILLING:
10. Add boiled, diced potatoes to chicken mixture.
11. Stir in coconut milk and palm sugar.
12. Add lime juice and chopped coriander.
13. Adjust seasoning and cool completely.
SHAPE THE SAMOSAS:
14. Divide chilled dough into 16 portions.
15. Roll each portion into thin rectangle.
16. Place 2-3 tablespoons filling on one end.
17. Fold into triangular pocket, sealing edges with water.
18. Ensure no air pockets remain.
IMPROVED BAKING TECHNIQUE:
19. Preheat oven to 400°F. Line baking sheets with parchment.
20. Brush samosas with egg wash for better color.
21. Sprinkle lightly with nigella seeds.
22. Bake 20-25 minutes until deep golden brown all over.
23. Rotate halfway through for even coloring.
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