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Samosa are a favourite among many South Africans.

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.



375 g cake flour

5 ml salt

250 ml cold water

5 ml lemon juice

15 ml melted butter or sunflower oil



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


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