Start by preparing the cookie dough. Whisk together the melted butter, sugar sachet and milk. Add the cookie mix and Hibiscus powder and mix to form a dough. Add the chocolate chunks and stir through.

Place one heaped tsp of the gooey cookie batter on a samoosa strip, fold into a triangle and seal the edge closed with the flour water sludge. Repeat with rest of the batter and pastry.

Heat enough oil for deep-frying. Once hot, drop in 2 samoosas at a time. Remove once golden brown and crisp and place on kitchen paper towels to remove excess oil.

Dust the warm samoosas with sugar and Hibiscus powder.

Enjoy!

*Tip: The flour water sludge acts like a glue to seal the samoosas closed. Prepare it by mixing together equal parts cake four and water to form a paste.