Olive samosas

Olive samosas


1 person made this

About this recipe: Try these moreish samosas for something deliciously different. The samosa dough is very authentic and the stuffing of olives, potato and spices will delight your taste buds.

Serves: 8 

  • For the dough
  • 500g plain flour
  • 70ml olive oil
  • 1 teaspoon ajwain seeds
  • salt to taste
  • 150ml water
  • For the stuffing
  • 70ml olive oil
  • 1 teaspoon cumin seeds
  • 10g fresh root ginger, chopped
  • salt to taste
  • 7 black olives, chopped
  • 500g potato - boiled, peeled and chopped
  • 1 teaspoon turmeric
  • 1/2 teaspoon red chilli powder
  • 2 green chillies, chopped
  • 1 lime, juiced
  • 15g coriander leaves, chopped
  • 20g green peas
  • 1 teaspoon chaat masala powder
  • 1 teaspoon fennel seeds
  • 1 teaspoon garam masala
  • 15g cashew nuts, chopped

Prep:45min  ›  Cook:20min  ›  Ready in:1hr5min 

  1. Mix all the ingredients for the dough except water and rub thoroughly. Sprinkle in water as needed and make hard dough. Set aside to rest for 10 minutes. Divide the dough into balls about the size of a walnut.
  2. Heat the olive oil and add cumin. When crackling, add ginger and salt. Add the rest of the ingredients excluding the chaat masala, fennel, garam masala and cashews. Cook and stir for 5 minutes.
  3. Roll each portion of dough into a thin oval shape cut into 2 semi-circles. Apply water on the straight edge of the semi-circle. Fold the straight edge, bringing together the watered edges, seal the watered edges into a triangular pocket. Stuff the potato mixture and then seal the upper edges. Repeat with remaining ingredients.
  4. Deep fry in batches till golden brown and serve.

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