Punjabi Vegetable Samosas


Samosa pastry
1.5 cups plain flour
2 tablespoons veg oil
2 teaspoons cumin seeds

3 tsps ghee or veg oil
1 tsp each of cumin and coriander seeds
1 small onion finely chopped
1 teaspoon finely grated ginger
2 teaspoons chopped green chillies, seeds removed
1 teaspoon each ground turmeric, ground cumin and dried mango powder
1.5 teaspoons ground coriander
1 teaspoon garam masala
1/4 teaspoon chilli powder
1 teaspoon salt
350g potatoes, (I like to leave the skins on but you can remove if you like) boiled until cooked then chopped small
1 bunch fresh coriander and stalks, chopped finely.
Extra vegetable oil for frying.

To make the pastry add the flour into a bowl, add the salt and the vegetable oil.
Rub the flour and oil through your fingertips until all the flour has been coated (this is important) and resembles breadcrumbs. Add the cumin seeds .Add water a bit at a time to form a ball of dough. This will be a firm dough so not to much. Roll in cling film and leave on the bench to rest for 30 minutes

In a frying pan add the vegetable oil, cumin and coriander seeds, fry on medium heat for 10 seconds. Add the onion and fry gently for 5 minutes to soften. Add the remaining ingredients except the fresh coriander and cook until everything has been coated, slightly crushing the potatoes as you go. Add 60ml water and cook until all the liquid has gone, 5 to 6 minutes.
Set aside to cool

To make the wrappers, divide the dough ball into 4 then half again. This gives you 8 pieces that will give you 16 Samosas.
Roll each piece into a ball and cover in cling film to prevent drying out.
Roll a ball into a round shape, nice and thin then cut it in half, roll each piece again before shaping as they shrink a little.
Take one of the long sides and wipe water along the edge with your finger. Bring the other side over and place on top, press down to seal. This forms a cone shape as per photo. Fill just to the top, don’t over fill. Use water again to seal.
Repeat until all are filled.
Fry for a few minutes in vegetable oil and serve with mango chutney and a few coriander leaves.

It is well worth the extra effort to make your own pastry, trust me! I did make a few with filo and spring roll pastry but they were not nearly as good and retained more oil. Give it a go, you will be glad you did.

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