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Pomegranate, Ricotta & Green Chilli Samosas by Sumayya Jamil
Pakistani Samosas Recipe by Sumayya Jamil
Prep Time: 20 mins
Cooking Time: 15 mins
Total Time: 35 mins
12 samosa pastry leaves
1 tbsp black poppy seeds
1 tbsp butter, softened
Vegetable oil, to deep fry (optional)
1 cup ricotta cheese
1/2 cup pomegranate
2-4 green chillis, chopped finely
1 tsp dry roasted whole cumin seeds
1 tbsp chopped coriander
1 pinch of saffron, crushed in a mortar and pestle
Sea salt flakes
GD Star Rating
Utensils & EquipmentBaking tray or wok for frying
Drink RecommendationsTastes great with White Wine.
Makes aprox 12 Samosas
Heat oven to 200 degrees C.
Prepare the mixture but combining all the filling ingredients together in a bowl.
Melt the butter. Place a sheet of samosa pastry and using the basting brush, brush the pastry with very little melted butter on both sides. Place 1 tsp of the filling on one side of the pastry and fold to the opposite to make a triangle. Continue by folding to opposite sides until the end – place on a baking paper sheet (which is placed on a baking tray), Fold end and ensure that it sticks to close the samosas. Continue until all samosas are folded.
Brush the samosas with butter and then sprinkle poppy seeds and salt on top of samosas and place the baking tray into the oven and cook for 10-12 minutes until light brown. If you wish wish to deep dry you can sprinkle the topping after frying.