Samoosas (also spelt Samosas) are one of South Africa’s favourite treats, as popular as bobotie, boerewors and biltong. The spicy savoury is triangular-shaped. Its pastry is filled with delicious vegetarian fillings or spicy meat that are deep-fried and so tasty you won’t be able to resist having another, and another…
Samoosas are often mistaken for being linked to the Cape Malay community, but in fact they are of Indian origin. Making the dough can be a little time-consuming, so – if you’re super busy – make this scrumptious recipe more easily by purchasing pre-made springroll or samosa pastry from your local supermarket. Enjoy…
- 500gr Minced Beef, Chicken or Lamb
- 2 Onions chopped
- 1 tsp Ginger & Garlic paste
- Salt to taste
- 1 tsp Garam Masala
- 1 tsp Curry Powder
- ½ tsp Tumeric
- 1 Tbles of Ghee or Butter
- 1 tsp Chilli Powder
- Fresh Coriander chopped
- Oil for frying
- Braise the mince with the,ginger and garlic, spices and salt.
- When almost dry, add the chopped onions and cook until all the liquid has evaporated, stirring often to prevent from forming lumps. (the onions should remain crisp)
- Add ghee or butter and stir through the mixture.
- Add the chopped coriander.
- Allow the mince to cool before filling the samoosas
- For the flour paste use ½ cup of flour and just enough water to form a thick paste. This will be the glue that you use to seal the samoosas.
- Cut the pastry into 6cm wide and 30 cm long strips
- Cover with a damp cloth to prevent the pastry from drying out while filling the samoosas.
- Holding a strip of pastry in your left hand, pull the bottom corners across and fold it up to form as a triangle with sharp corners and a pocket in which to put the filling.
- Fill with about 10ml filling, then continue folding the pastry across the top of the triangle to seal off the opening. Tuck the edges round to form a triangle and close the samoosa tightly ensuring that there are no gaps at the corners of the triangle.
- Seal the remaining edge tightly with the flour paste.
- You should now have a complete triangle or for easy reference watch the youtube video below.
- The samoosas can be frozen at this stage.
- Fry the samoosas in hot oil for 10 minutes or until golden brown, turning them often.
- Remove and drain on a paper towel to remove any excess oil.
Samoosa leaves can be purchased from your local spice shop, butchery or bakery or you can use springroll pastry.
Samoosa's can be frozen for 3 months and it can be fried directly from the freezer.
Makes approx. 30-40 samoosas