Spicy Potato Ramadan Samosas

READY IN: 32mins
YIELD: 10 Samosas




  • Lightly mix together flour, oil, salt, and carom seeds until crumbly.
  • Add water bit by bit until the mixture becomes moist and kneadable.
  • Knead 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!
  • Once soft and elastic-like, place the dough in either a bowl covered with glad rap, or a zip lock plastic bag.
  • Leave it to set while you make the filling.
  • Mash 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.
  • Add turmeric, chili powder, salt/pepper, chili flakes and slowly fold.
  • Finish off your filling by adding in your shredded PRE-BOILED chicken. One shred should be no bigger than three peas. Mix and place aside.
  • Fetch your dough, remove packaging, and divide into five spheres. Roll in dough.
  • Get one ball of dough and roll with a rolling pin until as big as your average hand/palm. Cut in half.
  • In the middle of one half, place your filling. Around 1 tablespoon or a little more will do.
  • Bring one edge, to the other. Repeat with the open edge. You should have something looking like a half pentagon half triangle.
  • Close 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.
  • Repeat with the rest of dough, using one ball for two samosas.
  • Deepfry until bubbly and very slightly golden.
  • Serve with tomato sauce, or chutney!