Level of Difficulty: hard
Servings Prep Time
2people 20minutes
Servings Prep Time
2people 20minutes
  • 500g Refined Flour
  • 70ml Olive oil
  • 5g Ajwain
  • totaste Salt
  • 150ml Water
  • 7pcs Black olives (sliced)
  • 500g Potato (boiled, peeled and chopped)
  • 70ml Olive oil
  • 5g Cumin seeds
  • 5g Turmeric powder
  • 2g Red chilli powder
  • 2pcs Green chillies (Chopped)
  • 10g Ginger (chopped)
  • 1pcs Lime (juice)
  • 15g Coriander leaves
  • totaste Salt
  • 20g Green peas
  • 5g Chaat masala powder
  • 5g Fennel seeds
  • 5g Garam masala
  • 15g Chopped cashew nuts
  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.
  2. Chop the Spanish 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.
  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. Repeatwiththerest.
  4. Deep fry in Spanish Olive oil till golden brown and serve.

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