Spicy Potato Ramadan Samosas
Chicken, mashed potatoes and coriander deep-fried until golden and spiced with carom and chilli for a South Asian starter. Serve with tomato sauce, or chutney.
32 min · Serves 10 · Medium
Ingredients
Method
Start cooking mode- Prep 30 min · Cook 2 min · 32 min total
- medium
- 1
Lightly mix together flour, oil, salt, and carom seeds until crumbly. Add water bit by bit until the mixture becomes moist and kneadable.
- 2
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!
- 3
Once soft and elastic-like, place the dough in either a bowl covered with glad rap, or a zip lock plastic bag.
- 4
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.
- 5
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.
- 6
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.
- 7
In the middle of one half, place your filling. Around 1 tablespoon or a little more will do.
- 8
Bring one edge, to the other. Repeat with the open edge. You should have something looking like a half pentagon half triangle.
- 9
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.
- 10
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!
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
