Ingredients

Method

For the filling: 
• 2 T olive oil 
• 1 medium onion, finely chopped 
• 1 t garlic-and-ginger paste 
• 1 t fine salt 
• 1 green chilli, finely chopped 
• 2 large free-range chicken breast fillets, finely chopped or minced  
• 2 t butter chicken masala /spice (or BBQ or tandoori spice) 
• 1 t garam masala 
• ½ t sugar 
• 1 t tomato paste
• fresh coriander a small handful, finely chopped 
For the dough: 
• 500 g potatoes, boiled and mashed 
• 1 t salt 
• 50 g salted butter
• 1 free-range egg 
• 125 g flour
• 1 T cornflour
• vegetable oil, for deep-frying 
• green chutney or sambal, for serving 

Method

Ingredients

1. Heat the olive oil in a pan and braise the onion for 3 minutes over a medium heat.

2. Add the garlic-and-ginger paste, salt and chilli. Cook for 30 seconds.

3. Add the chicken, spices and sugar. Cook for a few minutes, then add the tomato paste and cook until most of the moisture has evaporated. Allow to cool completely, then stir through the coriander.

4.To make the dough, place the potatoes in a bowl. Add the salt and butter, mix through, then allow to cool completely.

5. Beat the egg very well, then add to the potato mixture. Stir in the flour and cornflour to form a soft, but not sticky dough.

6. Working with floured hands, place about 2 T dough in the palm of your hand and flatten. Place 2 t filling on the dough, then close your hand almost forming a ball around the filling. Remove any excess dough; only use enough to encase the filling. Pinch the edges tightly to seal.

7. Heat the oil in a large saucepan and deep-fry the pofdas until golden and puffed up. Serve with a green chutney or sambal.

Cook’s note: I love serving these warm, with a yoghurt or tzatziki-style sauce and a squeeze of lemon.

Find more Ramadan recipes here

Food Stylist: Khanya Mzongwana
Food assistant: Bianca Jones
Photographer: Toby Murphy