Spicy Potato Ramadan Samosas - cooking recipe

Ingredients

1 cup plain flour
2 tablespoons sunflower oil
salt
1 teaspoon carom seeds or 1 teaspoon ajwain
water
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)

Preparation

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!