Punjabi olive samosa

recipes-olives from spain
  • 500 g Refined Flour
  • 150 ml Water
  • 70 ml Olive oil
  • 5 g Ajwain
  • Salt to taste

  • 30 pc (100 g) Sliced green OLIVES FROM SPAIN
  • 450 g Potato (boiled, peeled and chopped)
  • 60 ml Olive oil
  • 20 gr Green peas
  • 15 g Cashew nuts (chopped)
  • 5 g Cumin seeds
  • 5 g Turmeric powder
  • 2 g Red chilli powder
  • 2 pcs Green chillies (chopped)
  • 10 g Ginger (chopped)
  • 15 g Coriander leaves (chopped)
  • 5 g Chaat masala powder
  • 5 g Fennel seeds
  • 5 g Garam masala
  • Salt to taste
Preparation time:
20 minutes
2-3 portions
Level of difficulty:
  • Prepare a deep fat fryer filling it one third full with vegetable oil. Heat to 170ºC.
  • 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.
  • For the filling: heat the olive oil 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 mins until hot. Stir in the rest of the ingredients and remove from the heat. Add salt to taste.
  • Divide the dough into six then on a lightly floured surface, roll each into a thin oval about 12 x 24cm, 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.
  • 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.