A yummy samosa recipe in which you both have chicken, and potato! Filled with amazing spices and herbs!! Tastes lovely with chutney, or even plain tomato sauce. Perfect for cold rainy days.
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Units: US | Metric
- 1 cup plain flour
- 2 tablespoons sunflower oil
- 1 teaspoon carom seeds or 1 teaspoon ajwain
- 1 1/2 cups mashed potatoes
- coriander (optional)
- 1 tablespoon green chili
- 1 teaspoon turmeric
- 1/2 teaspoon chili powder or 1/2 teaspoon paprika
- salt or pepper
- 1/2 teaspoon chili flakes
- 1/2 cup pre-boiled boneless chicken thighs (optional)
- 1Lightly mix together flour, oil, salt, and carom seeds until crumbly.
- 2Add water bit by bit until the mixture becomes moist and kneadable.
- 3Knead the samosa dough for 5-10 minutes (longer if you want the samosa to be soft and crispy). Smack the dough, kill the dough, punch the dough, rip the dough, go ahead!
- 4Once soft and elastic-like, place the dough in either a bowl covered with glad rap, or a zip lock plastic bag.
- 5Leave it to set while you make the filling.
- 6Mash your pre-boiled skinless potatoes if you haven't already, and add coriander (optional) and the green chili. Mix. If you are a person who cannot stand the spiciness or heat, I recommend you omit the green chili.
- 7Add turmeric, chili powder, salt/pepper, chili flakes and slowly fold.
- 8Finish off your filling by adding in your shredded PRE-BOILED chicken. One shred should be no bigger than three peas. Mix and place aside.
- 9Fetch your dough, remove packaging, and divide into five spheres. Roll in dough.
- 10Get one ball of dough and roll with a rolling pin until as big as your average hand/palm. Cut in half.
- 11In the middle of one half, place your filling. Around 1 tablespoon or a little more will do.
- 12Bring one edge, to the other. Repeat with the open edge. You should have something looking like a half pentagon half triangle.
- 13Close all your edges super tight, and fold where needed. If you skip this step, your filling will be an oily mess. Try to match the shape of a samosa.
- 14Repeat with the rest of dough, using one ball for two samosas.
- 15Deepfry until bubbly and very slightly golden.
- 16Serve with tomato sauce, or chutney!
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Nutritional Facts for Spicy Potato Ramadan Samosas
Serving Size: 1 (100 g)
Servings Per Recipe: 5
- Amount Per Serving
- % Daily Value
- Calories 195.2
- Calories from Fat 55
- Total Fat 6.1 g
- Saturated Fat 0.9 g
- Cholesterol 1.2 mg
- Sodium 199.9 mg
- Total Carbohydrate 30.8 g
- Dietary Fiber 1.9 g
- Sugars 1.1 g
- Protein 3.9 g
The following items or measurements are not included: