For the Dough:
Rub flour and soft margarine in a large bowl.
Add cumin seeds, salt and warm water a little at a time to form a bowl.
Lightly knead to form a soft, pliable dough. Do not over-knead.
For the Filling:
Melt butter in a saucepan and sauté onions, garlic and ginger for 2 minutes over medium heat.
Add in potatoes and frozen mixed vegetables and let cook for a few minutes.
Add chicken, curry powder, chili powder and salt.
Cover saucepan and cook until sauce thickens.
Turn of heat and add wansoy.
Roll out dough into a sheet.
Using a 4-inch diameter round cutter, cut dough into 20 flat rounds.
Put a tablespoon of filling on the center.
Gather the edges and make a triangle shape.
Pinch the edges to seal.
Deep fry samosas and cook until golden brown.
Once cooked, drain the samosas in paper towels to remove excess oil and serve hot.
Voila! You’ve got yourself a delightful snack! For more instructions on this recipe, watch the video below.