FATIMA’S SAMOOSAS
Samoosa leaves +-100 pack ( you can purchase at your local butcher/ bakery or shop)
For the flour glue , 1 cup of flour and half a cup of water to form a thick white paste .
Samoosa filling ( mince Samoosas)
Ingredients
1 kg steak mince meat or topside minced meat
1 kg of onions
3 teaspoons of salt
1 teaspoon of turmeric
2 teaspoons of samoosa masala or packo masala
3 teaspoons of jeera
1 tablespoon of crushed chillies
1 big bunch of fresh coriander chopped
Oil for deep frying
2 tablespoons of crushed garlic
Peel all the onions and grate on fine side of grater or in a blender . Rinse with boiling water and strain , and dry out on teatowel till dry … Very important that you get rid of most of the moisture . Put one side .
In a pot on medium to high heat cook/ fry your mince and do not add any water or oil … Halfway through cooking add your garlic and salt . Now cook until all moisture is completely cooked away , switch off heat and add all the spices . Stir and allow to cool completely . Now add your onions and chopped coriander .
Take out Samoosa leaves and keep in-between two damp cloths , make your flour and water mixture to make the glue , put your mince filling in a bowl …
Ok so now on your table you should have Samoosa leaves , flour glue and mince mixture neatly next to eachother … Sit down and get comfortable , if you know how to fold your Samoosas , great … For those who don’t know … It’s going to take loads of practice and to be very honest your first few Samoosas will not come out too perfect , but don’t give up until you get the hang of it … Because once you know how , you will always be able to fold with no fuss .
Samoosa folding .
Hold a strip of Samoosa leaf/pur in one hand and pull the bottom corner across, fold upwards to form a triangle with sharp corners and a pocket , now fill with the mince mixture using a small spoon , now fold triangle pocket over again to meet another sharp corner , do so until you come to the end of Samoosa leaf , on the edge spread the flour glue lightly and close the Samoosa tightly ensuring that there are no gaps at the corners of the triangle . , you should now have a complete triangle / Samoosa .
Heat oil in a deep pot and till hot , then on medium heat fry Samoosas turning once or twice until golden brown , do not fry Samoosas in piping hot oil . Take out Samoosas with a slotted spoon and drain on tissue paper to get rid of residue oil .
You may freeze the Samoosa for up to 6 months and it can be fried when still frozen . Makes +- 100 Samoosas
Enjoy .
Nie my hande werk nie.
Made by Aunty Fatima Sydow
