Punjabi olive samosa

    Punjabi olive samosa

    1save
    30min


    1 person made this

    About this recipe: This is a delicious vegetarian Indian recipe for samosas with a twist. Serve as a starter to a tasty Indian feast!

    Ingredients
    Makes: 6 samosas

    • For the dough
    • 500g plain flour
    • 1/2 teaspoon cumin seeds
    • 1 pinch salt
    • 4 tablespoons olive oil
    • 150ml water
    • For the filling
    • 4 tablespoons olive oil
    • 1 teaspoon cumin seeds
    • 5cm piece root ginger, peeled and grated
    • 1/2 teaspoon chilli powder
    • 1 green chilli, seeded and chopped
    • 1/2 teaspoon turmeric powder
    • 1 teaspoon garam masala
    • 1/2 teaspoon fennel seeds
    • 8 pitted black olives, sliced
    • 500g cooked potato, diced
    • juice of 1 lime
    • 2 tablespoons chopped fresh coriander
    • 25g frozen peas, thawed
    • 15g cashew nuts, chopped

    Method
    Prep:20min  ›  Cook:10min  ›  Ready in:30min 

    1. Prepare a deep fat fryer, filling it one third full with vegetable oil. Heat to 170 degrees C.
    2. For the dough:

    3. To make the dough, place the flour, cumin seeds and a pinch of salt in a bowl. Mix the oil and water, then stir into the flour to make a soft dough. Knead for a few minutes until smooth. Return to the bowl, cover and set aside whilst you prepare the filling.
    4. For the filling:

    5. Heat the olive oil in a frying pan over a medium heat and add cumin seeds; when crackling add the ginger, chilli, dried spices and stir for 30 seconds. Add the olives and potatoes and mix well, sauté for 5 minutes until hot. Stir in the rest of the ingredients and remove from the heat. Add salt to taste.
    6. Divide the dough into six then on a lightly floured surface, roll each into a thin oval about 12x24cm, cut in half. Brush water on the straight edge of the semi-circle, then divide the filling between the semi circles, leaving the edges clear. Fold the straight edge, bringing together the watered edges, and pinch to seal and make a triangular parcel. Repeat with the rest.
    7. Deep-fry the samosas, a few at a time, in the hot oil until golden brown. Drain on kitchen paper and serve warm with chutney.

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