Punjabi samosas

These authentic lamb samosas require quite a bit of work, but the flavour and texture is fabulous.

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For the green coriander chutney

For the tamarind chutney

For the yoghurt dressing

For the filling

For the pastry

  • 130g/4½oz plain flour
  • ½ tsp ajwain seeds (also known as carom seeds)
  • ½ tsp nigella seeds
  • salt, to taste
  • 2 tbsp vegetable oil, plus extra for greasing