Samoosa / Samosa Recipe
Samoosa / Samosa Recipe
Samoosas are often mistaken for being linked to the Cape Malay community, but in fact they are of Indian origin. Samoosas are normally enjoyed as an appetizer with chutneys and chilli dips at a tea party or at the breaking of the fast in Ramadan. It makes a delicious addition to your picnic basket or as padkos for your next road trip.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 samoosa pastry from your local spice shop or supermarket. Enjoy...
Ingredients
- 500 Gr Minced Beef/Chicken or Lamb
- 2 Large Onions Chopped and Excess Moisture Squeezed Out
- 2 Tsps Ginger & Garlic Paste
- 1 Tsp Garam Masala
- 1 Tsp Curry Powder
- 1 Tsp Chilli Powder
- 1/2 Tsp Tumeric
- Salt to Taste
- 1 Green Chilli Finely Sliced
- 1 Tbles Ghee or Butter
- Handful of Fresh Coriander Chopped
- Oil for Frying
Filling
Instructions
- Braise the mince with the, ginger and garlic, spices, chopped green chilli and salt.
- When almost dry, add the chopped onions and cook until all the liquid has evaporated, stirring often to prevent lumps forming . (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
Flour Paste
- For the flour paste use 1/2 cup of flour and add just enough water to form a thick paste. This will be the glue that you use to seal the samoosas.
How to Fold the Samoosas
- If you have attempted homemade pastry then you will need to cut the pastry into 6cm wide and 30 cm long strips otherwise the readymade pastry strips will be precut.
- 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.
Video
Notes
Can Samoosas be Frozen
Definitely! Place in a plastic sealed container or a ziploc, carefully seal and store in freezer for up to 6 months.How to Cook Frozen Samoosas
- If deep or shallow frying from frozen, I normally put the samoosas into cold oil and let it heat up together with the oil. This ensures that the samoosa pastry does not burn while the filling remains cold.
- Fry on medium heat until both sides are lightly golden.
- Samoosas can also be air fried directly from frozen. Brush each samoosa lightly with some vegetable oil, then air fry for 5-8 mins on 160°C then for another 5 mins on 200°C. This ensures that the samoosa becomes nice and crispy without burning.
Tried this recipe?Let us know how it was!
