Punjabi Olive Samosa
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
For the Dough:
- 500g Refined Flour
- 70ml Olive oil
- 5g Ajwain
- Salt (taste)
- 150ml Water
For the stuffing:
- 500g Refined Flour
- 70ml Olive oil
- 5g Ajwain
- Salt (taste)
- 150ml Water
- 7 Black olives (sliced)
- 500g Potato (boiled, peeled and chopped)
- 70ml Olive oil
- 5g Cumin seeds
- 5g Turmeric powder
- 2g Red chilli powder
- 2 Green chillies (chopped)
- 10g Ginger (chopped)
- 1 Lime (juice)
- 15g Coriander leaves
- Salt (taste)
- 20g Green peas
- 5g Chaat masala powder
- 5g Fennel seeds
- 5g Garam masala
- 15g Chopped cashew nuts
Method
step 1
Mix all the ingredients for the dough except water and rub thoroughly.Sprinkle water and make hard dough. Set aside for 10 minutes. Divide the dough into round portions as per the size of the samosas required.step 2
Chop the olives, green chillies, ginger and the coriander leaves. Heat the olive oil and add cumin, when crackling add ginger and salt. Add the rest of the ingredients excluding the final four and sautéfor five minutes. Mix in the rest of the ingredients, including the potatoes and mix well.step 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 the rest.step 4
Deep fry in Spanish Olive oil till golden brown and serve.
