Spicy Potato Ramadan Samosas

Tap an ingredient or step to check it off.

1. 1Step 1: Lightly mix together flour, oil, salt, and carom seeds until crumbly.
2. 2Step 2: Add water bit by bit until the mixture becomes moist and kneadable.
3. 3Step 3: 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!
4. 4Step 4: Once soft and elastic-like, place the dough in either a bowl covered with glad rap, or a zip lock plastic bag.
5. 5Step 5: Leave it to set while you make the filling.
6. 6Step 6: 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.
7. 7Step 7: Add turmeric, chili powder, salt/pepper, chili flakes and slowly fold.
8. 8Step 8: 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.
9. 9Step 9: Fetch your dough, remove packaging, and divide into five spheres. Roll in dough.
10. 10Step 10: Get one ball of dough and roll with a rolling pin until as big as your average hand/palm. Cut in half.
11. 11Step 11: In the middle of one half, place your filling. Around 1 tablespoon or a little more will do.
12. 12Step 12: Bring one edge, to the other. Repeat with the open edge. You should have something looking like a half pentagon half triangle.
13. 13Step 13: 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.
14. 14Step 14: Repeat with the rest of dough, using one ball for two samosas.
15. 15Step 15: Deepfry until bubbly and very slightly golden.
16. 16Step 16: Serve with tomato sauce, or chutney!