Punjab x China
Samosa spring rolls with tamarind dip
Samosa filling in a shatter crisp wrapper. Same soul, fewer corners.
45 minTime
5 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original338kcalsame
5 gproteinsame
4 gfibresame
45minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Heat 2 tsp oil in a pan on medium heat. Crackle the cumin and crushed coriander, add the ginger and chilli for 1 minute and the peas for 3 minutes.
- 2Add the roughly crushed potato, amchur, garam masala, chilli powder, salt and coriander. Mix and cool fully.
- 3Simmer the tamarind and jaggery with 1/2 cup water on medium low heat for 6 minutes. Strain and stir in the sweet chilli sauce.
- 4Mix the maida with 2 tbsp water into a paste. Lay a sheet as a diamond, add 2 tbsp filling, fold in the sides and roll tightly. Seal with paste.
- 5Heat the oil to 170°C on medium heat. Fry the rolls in batches for 4 minutes, turning, until golden and blistered. Drain on a rack.
- 6Cut each roll on the diagonal and serve with the dip.
Serve it like this
Stack the cut rolls like logs on a slate or wooden board, cut sides facing out. Put the dip in a small bowl at one corner with a few coriander leaves.
