Anjum Anand’s Punjabi Samosa Recipe

So glad it is Friday again which only means the weekend is almost here. Today I will be sharing with you an authentic Punjabi Samosa recipe which is quick to prepare and perfect for little ones as well.  When I first arrived in England, I craved eating curry puffs which is so widely available in Malaysia and the only thing I found in England were Samosas. Although I did not grow up eating these, they have somehow become something I enjoy having as an afternoon snack or light lunch.

This particular recipe is super yummy and even my children eat them (as I don’t add in the cut green chilli).  There are a lot of spices in the dish but they just add depth and flavour as peas and potatoes are quite bland in flavour.

If you are worried about this curry being spicy, just omit the green chilli and reduce the chilli powder.  If you can’t find dried mango powder/amchoor then just add the juice of half a lemon or lime as Amchoor adds a lovely sourness to the dish.  In Malaysia we usually add tamarind instead in curries to get the sourness.

The filling in this recipe is very traditional to what you find in a Punjabi Samosa but the pastry is not. I’ve used Phyllo/Filo Pastry here as it is healthy (as it is baked) and super quick to make. These can also be made in advance and frozen as they taste just as good when reheated from frozen.  I hope to share with you the traditional Samosa pastry in another post soon.  This particular recipe is from Anjum Anand who is a British food writer and TV chef of Indian cuisine. Do try it and feel free to leave a comment if you do.

Here’s the youtube video showing how to make this quick and easy Punjabi Samosa.

Feel free to Pin this image on your Pinterest Account so you can remember to try making the samosa

Here are more recipes for you to try:

Quick and Easy Tandoori Chicken Recipe

How to Cook Mince Lamb with Peas Curry or Keema Matar

How to Cook Indian Curried Lamb and Potato Soup

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Anjum Anand's Punjabi Samosa Recipe

yeahfoodie So glad it is Friday again which only means the weekend is almost here. Today I will be sharing with you an authentic Punjabi Samosa recipe which is quick to… Breakfast Anjum Anand’s Punjabi Samosa Recipe Indian Print This

Prep Time: 30 Min Cooking Time: 50 mins 50 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 pack phyllo/filo pastry
• 1 small onion, chopped
• 1-2 tsp grated ginger
• 2 tbsp oil
• 1/2 tsp mustard seeds (I have used cumin seeds)
• 1/2 tsp turmeric
• 1-2 tsp dried mango powder (amchoor) or juice of half a lemon/lime
• 1 tbsp coriander powder
• 1/4-1/2 tsp cumin powder
• 1/2-3/4 tsp garam masala
• 1/2 tsp chilli powder
• 1 green chilli, sliced (optional)
• 2-3 medium sized potatoes, boiled and chopped into cubes
• 1/2 cup frozen peas
• 1/2 cup water
• salt to taste
• handful of fresh coriander
• 2 tbsp sesame seeds (optional)
• melted butter (2-3 tbsp)

Instructions

1. In pan add oil, then fry the mustard seeds (I have used cumin seeds) followed by the onions and cook till slightly brown then the bay leaf

2. Next, add in all the dried spices ie turmeric,dried mango powder,coriander powder, cumin powder, garam masala, chilli powder stir then add green chilli (if using). Stir.

3. Add in the cubed potatoes, do mash some of it as you don't want it too chunky, then peas and 1/4 to 1/2 cup of water and let the spices cook for 10-15 minutes. You don't want the curry to be too watery but you need enough water to cook the spices or it will burn.

4. Season with salt and garnish with fresh hopped coriander and cool completely

6. Place two sheets of the phyllo/filo pastry on a flat surface and butter both layers (keep the rest covered with a wet tea towel so it does not dry out)

7. Cut into 4 strips

8. Add a tablespoon of the cooled curry filling and keep turning it so it is ends up as a triangle. See my youtube video to see how I've done this.

9. Butter the top of the pastry and sprinkle sesame seeds on it

10. Bake in middle shelf for 20-30 minutes at 200C until it is nice and golden in colour.  Serve immediately.  Samosas can be kept refrigerated for couple of days and they need to be reheat in oven before eating.  (If you are freezing the samosas, then only cook them for 20 minutes then cool them completely and then cook from frozen for 10 minutes when you want to eat them and they taste just as good).