the moment of iftar during Ramadan is nothing short of sacred. Among the various dishes that grace the family table, one bite-sized delight stands out: the chicken samosa. Crispy, golden and bursting with fragrant spices, this humble snack has become a staple of many Ramadan meals across the world.
The samosa is a perfect iftar companion – it is light enough to break the fast without overwhelming the palate, yet hearty enough to provide a satisfying burst of flavour. The delicate, flaky pastry encases a spiced chicken filling, often mixed with onions, garlic, ginger and an array of warming spices such as turmeric and garam masala. A touch of red and green chillies adds just the right amount of heat, balanced by the fresh zing of coriander.
Heat oil to saute onions, ginger and garlic until wilted, before adding minced chicken and shredded carrots. The word samosa is derived from the Persian “sambosag”, which literally means triangular pastry. While its origins can be traced back to the Middle East and Central Asia, it has evolved in the hands of different cultures.
Home cooks and chefs alike have embraced the chicken samosa, adapting it with modern twists. Some opt for baked versions instead of deep-fried, while others experiment with fusion fillings, incorporating caramelised leek or even a hint of cheddar for a unique touch. Place one tablespoon of filling onto one end of the wrapper, make a triangular fold and continue to wrap in a triangular shape.
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