Samosa Mauricien (Samousa)
The Quirky Foodster Team
Ingredients
Method
- Heat 2 tbsp oil in a pan and sauté the onion until soft.
- Add the cumin, curry powder and turmeric, cooking briefly.
- Add the diced potato and peas, stirring to coat in the spices, and cook for 5 minutes; season with salt and mash slightly.
- Cut the wrappers into strips and fold into triangular pockets, filling each with a spoonful of the potato mixture.
- Seal the edges with the flour-water paste.
- Heat oil to 175°C (350°F) and deep-fry the samosas until golden and crisp, about 3–4 minutes.
- Drain on paper towels before serving.
Introduction: Crisp, triangular pastries filled with spiced potato or minced meat, a beloved starter shaped by the island’s Indian culinary heritage.
Cultural Background: Samosas arrived with Indian settlers and have become a fixture of Mauritian snack culture, sold at every roadside stall and served at gatherings, adapted slightly over generations with local spice preferences.
Tips: Seal the edges well to stop the filling escaping during frying. Let the filling cool slightly before assembling so it doesn’t make the wrappers soggy.
Variations: Use spiced minced meat in place of the potato filling for a meat version. Serve with a tamarind or chilli dipping sauce.
Storage: Store cooled samosas in an airtight container at room temperature for up to 1 day, or refrigerate for 2 days.
Reheating: Reheat in an oven at 190°C (375°F) for 8–10 minutes, or an air fryer for 5 minutes.
Nutrition: Per serving (approx., 2 pieces): 240 kcal, 5 g protein, 12 g fat, 28 g carbohydrate.
FAQs:
Q: Can samosas be baked instead of fried?
A: Yes, brush lightly with oil and bake at 200°C (400°F)
Q: Can they be frozen?
A: Yes, freeze uncooked and fry directly from frozen, adding a few extra
- Spring roll or samosa wrappers — 12
- Potatoes, boiled and diced — 2
- Peas — 1/2 cup (75 g / 2.5 oz)
- Onion, finely chopped — 1
- Ground cumin — 1 tsp
- Curry powder — 1 tsp
- Turmeric — 1/2 tsp
- Oil, plus extra for deep frying — 2 tbsp
- Salt — to taste
- Flour mixed with water, for sealing — 1 tbsp
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