The spicy pastry triangle loved by all! Try making them yourself!
For the dough:
- 375 g cake flour
- 15 ml melted butter / margarine
- 5 ml lemon juice
- 250 ml cold water
- 5 ml salt
For the filling:
- 500 g minced mutton / lamb
- 2 ml turmeric
- 5 ml salt
- 1 large clove garlic
- 1 piece of ginger
- 1 green chilli, crushed
- 10 ml chopped coriander leaves
- 1 large onion, finely chopped
- 3 spring onions, finely chopped
- 2 ml garam masala
- 20 ml butter, melted
- oil for frying
- Sift the flour and salt together, add enough cold water to make a firm dough.
- Add the lemon juice, knead the dough gently until pliable.
- 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 round with melted butter and sprinkle with flour.
- Stack the rounds leaving the final round ungreased and unfloured. Roll out the stack into a very thin, large round and trim the sides to form a square.
- Heat an ungreased baking sheet in the oven at 230C until very hot, remove from the stove and place the dough square on it.
- Turn the dough square over a few times until the dough starts puffing up.
- Remove the square from the baking sheet as soon as this happens. Repeat the procedure for the remaining 6 balls of dough (so you end up with two big squares).
- Cook the meat with a mixture of the garlic, ginger, turmeric and salt minced together. Add the chilli and coriander leaves.
- When almost dry, add the onions and cook until the liquid has evaporated, stirring often to prevent from forming lumps.
- Add melted butter, allow the mixture to cool down.
- Add the spring onion and masala.
- Cut the prepared dough squares into strips 8 cm wide and 25 – 30 cm long.
- Separate into layers before the pastry cools.
- Cover with a damp cloth to prevent the dough from drying out while making 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.
- Seal the remaining edge with a paste of flour and water and pinch the two bottom edges together.
- Leave in a cool place for about half an hour before cooking.
- Fry the samoosas in hot oil for 10 minutes or until golden brown, turning them often.
- Remove and drain.