Sunday, April 17, 2011

Samoosas (from South Africa)

Compliments of Falula at the Cape Malay Cooking Safari - filling for samoosas makes 50

Samoosa leaves – must be purchased fresh and can be stored for a maximum of 24 hours in fridge before using.  Spring roll pastry can be used as a substitute.
1 kg minced beef
2 medium onions
Fresh coriander leaves
3 tsp salt
3 tsp masala
2 tsp curry powder
2 tsp tumeric
2 tsp chili powder or crushed chilies
1 tsp fresh crushed ginger
1 tsp fresh crushed garlic
Fresh curry leaves (optional)
Greed or red pepper (optional)
Braise and separate the minced beef in a big open pan until crumbly – cooked with all ingredients except the onion and coriander.  Leave to cool.  Chop onions and fresh coriander very finely using a very sharp knife so as not to mash or create water onion bits.  Mix together in a bowl with mince.
Mix some flour and water together to make a paste to seal the samoosas.  Starting with one long leaf, turn over one edge to create a cone with a little extra space.

Using the left hand to hold the samosa leaf, stuff the cone with the meat mixture.  Then slowly fold the leaf repeatedly into a triangle shape and seal the last edge by dabbing finger in flour and water mixture and apply to the leaf.

Fry samoosas until golden brown and serve warm with tomato and onion sambal. Enjoy!

Falula substituted chicken for meat and added some feta cheese as well.

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