Samoosas were introduced to South Africa by Indian immigrants, and have also been adopted by the Malay community and become a favourite snack of most South Africans. The pastry triangles can have a filling of meat or vegetables.
DOUGH
375 g cake flour
5 ml salt
250 ml cold water
5 ml lemon juice
15 ml melted butter or sunflower oil
FILLING
500 g mutton or lamb, minced
2 ml turmeric
5 ml salt
1 large clove garlic
1 piece root ginger
10 ml finely chopped coriander leaves
1 green chilli, crushed
2 medium onions, finely chopped
15 ml melted butter
4 spring onions, finely chopped
2 ml garam masala
sunflower oil
To make the dough, sift the flour and salt
together and add enough cold
water to make a stiff dough. Add the lemon
juice and knead the dough
gently until elastic. Divide the dough into 12
pieces and roll each into a
ball. Roll out 6 balls on a floured surface and
shape them into 10-cm
diameter rounds. Brush each with melted butter
or oil and sprinkle with
flour. Stack the rounds, leaving the final
round ungreased and unfloured.
Roll out the stack into a large, very thin
round and trim the sides to form a
square. Heat an ungreased baking sheet in the
oven at 230 °C until very hot,
remove and place the dough square on it. Turn
the square over several time
until the dough puffs up slightly. Remove the
square from the baking sheet
as soon as this happens. Repeat for the
remaining 6 balls of dough.
To make the filling, cook the meat with a
mixture of the turmeric, salt,
garlic and ginger pounded together, the
coriander leaves and the chillies.
When nearly dry, add the onions and cook until
the liquid has evaporated,
stirring often to prevent lumps forming. Add
the melted butter, allow the
mixture to cool and add the spring onions and
garam masala.
To assemble, cut the prepared dough squares
into strips 8 cm wide and
25–30 cm long. Separate into layers before the
pastry cools. (Cover the
strips with a damp cloth to prevent drying out
while making the samoosas.)
Holding a strip of pastry in your left hand,
pull the bottom corner across,
then fold it up to form a triangle with sharp
corners and a pocket in which
to put the filling. Fill with 10 ml filling,
then continue folding the pastry
across the top of the triangle to seal off the
opening. Tuck the edges round
to form a neat triangle. Seal the remaining
edge with a paste of flour and
water, and pinch the two bottom edges lightly
together. Leave in a cool
place for about 30 minutes before cooking.
Fry the samoosas in hot oil for about 10
minutes, or until they are golden,
turning often. Remove and drain in a colander
or on absorbent paper.
Serves 6–8
Comments
Post a Comment