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Welcome to your instructions for
The Pure Punjabi Vegetarian Samosa meal kit sachet
We want you to enjoy meal preparation with our meal sachets, and for it to be helping you to create authentic Punjabi dishes at home
Below are your step-by-step instructions, with guidelines for preparation times and cooking times, along with a picture of the finished snack.
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Vegetarian Samosas Mix instructions
This mix will make Vegetarian Samosas (a snack served for guests or at times of celebration) for 4 - 6 people.
Samosas are traditionally a dish made to use up leftover "vegetarian curry" (called Saabji). As such, it requires the filling to be made the day before, and refridgerated overnight, so that it is firm, and therefore, easier to handle.
We have listed the instructions for the samosa filling separately to the making & filling of the samosa pastry, as this would be done in two separate stages.
Should you wish to make these samosas for a party, and want to prep as much as possible, you can make these in advance, and freeze the uncooked samosas in advance. Simply follow the process below, right up to the stage where you have all of the samosas filled and ready to fry.
For full instructions, see the footer of these instructions.
Making the vegetable filling (the day before)
Prep time: 5 minutes
Cooking time: 15-20 minutes
Simmer time: 20-30 minutes
1-2 teaspoons ghee (or sunflower oil if dairy-free or vegan)
1 medium onion, peeled and finely diced
1 clove garlic, finely minced
25g ginger, peeled and finely minced
1 or 2 green birds eye chillis, finely chopped (if you like it very hot, add as much as you like)
1 sachet of Pure Punjabi Samosa Mix - spice sachet (the smaller one)
½ tin of chopped tomatoes (approximately 200g)
6 medium potatoes
approximately 150g frozen peas (or one large handful)
Once prepped, the onions, garlic, ginger and chilli should be small (not at all chunky)...
Method:
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Prep as you cook the onions: peel the potatoes and cut them into small bitesize pieces. Par boil the potatoes and drain them.
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1. On a low to low-medium heat, fry the onion in 1-2 teaspoons of ghee (or sunflower oil) until translucent (not brown). A low enough heat that you can give an occasional sitr while preparing the potatoes
2. Add the garlic, ginger and chilli and stir. The mixture can stick at this point so stir every 30 seconds or so, or add ½ - 1 tsp of ghee (or oil). Cook for a couple of minutes on a low heat to cook the raw flavour out of the garlic and ginger.
3. Add all the spices from the Vegetarian Samosas Mix sachet (the smaller sachet). Then add 150-200g of tinned chopped tomatoes. Remove any remaining chopped tomatoes from the tin and store them in the fridge for another dish. Keep the empty tin to one side for later use.
Let the mixture simmer for a couple of minutes on a low heat.
4. Take the empty tomato tin and fill up a quarter of the can with water & add this water to the spicy tomato mixture. Add the par-boiled potatoes and the frozen peas to the pan, and coat them in the spicy tomato mixture.
5. Put the lid on the pan and slowly bring the vegetables to the boil and then turn down to a low heat. Simmer the mixture for 20 minutes (up to 40 minutes), or until the potatoes are cooked (it's ok if they are a little mushy, as this will make for a softer samosa filling). Check the pan every 10 minutes or so, as you may need to top up the water a little to stop the mixture from catching (starting to burn) as some will evaporate off and the vegetables will soak up the rest.
6. Once the potatoes are cooked (almost slightly mushy), adjust the seasoning (if needed) and cool. Refridgerate overnight, so that the filling is cold and easier to work with when making the samosas.
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Making the pastry
Prep time: 5 minutes
Rest time: 10-15 minutes
Filling & Cooking time: 8-10 minutes
1 sachet of Pure Punjabi Vegetarian Samosa Mix - the flour section
3 tablespoons melted ghee (or Vegetarian ghee or 'Crisp n Dry' if dairy-free or vegan)
3 - 4 tablespoons of water
A separate bowl of water, for brushing the pastry.
Sunflower oil, for frying
Method:
1. Tip the flour section of the Pure Punjabi In a bowl, add the melted ghee and rub it into the flour mixture, till it resembles breadcrumbs.
2. Add the water, a little at a time, and knead till a firm dough is formed. Cover the dough with a tea towel to rest for 10 – 15 minutes.
3. Divide the dough into 6 portions. Roll each portion into a round circle. Each circle should have a diameter of approximately 21cm. Do this one dough ball at a time or the pastry will dry out. keep the other dough balls covered.
4. Heat the oil in a fryer, or wok, over a medium heat. If you have a food/cooking thermometer, the temperature should be 180 degrees celsius.
5. Cut the rolled out douhg into a semi-circle. Take the rounded edge of the semi-circle and line it up with the edge of the workshop (ie. with the flat edge facing away from your body).
6. Brush the edges of the semi-circle with just enough water to make the pastry damp. Put a tablespoon full of the cold saajbi (vegetable filling) in the middle. Don't be tempted to over fill the samosas, as you'll find that the filling will squeeze out of the sides as you fold the pastry!
7. Fold the edges over each other and press them down. Repeat the process till all the samosas are ready (as seen below)...
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