Cape Malay Samoosas
The Quirky Foodster Team
Ingredients
- Samoosa pastry sheets or spring roll wrappers — 24 sheets
- Vegetable oil, plus extra for frying — 2 tbsp
- Medium onion, finely chopped — 1
- Beef or lamb mince — 400 g (14 oz)
- Garlic, crushed — 2 cloves
- Fresh ginger, grated — 1 tsp
- Curry powder — 2 tsp
- Ground cumin — 1 tsp
- Fresh coriander, chopped — 2 tbsp
- Green chilli, finely chopped, to taste — 1
- Salt — 1 tsp
- Flour with a little water flour and water paste (for sealing) — 2 tbsp
Method
- Heat the 2 tbsp oil in a frying pan and soften the onion for 4 minutes.
- Add the mince, garlic and ginger and cook, breaking it up, until browned, about 8 minutes.
- Stir in the curry powder, cumin and salt and cook for 2 more minutes, then add the coriander and chilli.
- Remove from heat and cool completely.
- Cut the pastry sheets into long strips and fold each strip into a cone, spoon in a tablespoon of filling, and continue folding into a neat triangle, sealing the final edge with the flour paste.
- Heat oil for deep-frying to 180°C (350°F) and fry the samoosas in batches for 2 to 3 minutes until golden and crisp.
- Drain on paper towel and serve hot with chutney.
Introduction: Samoosas arrived in South Africa with Cape Malay and Indian communities in the 17th to 19th centuries and were adapted into a distinctly South African snack, spiced and folded into neat triangles.
Cultural Background: Samoosas arrived in South Africa with Cape Malay and Indian communities in the 17th to 19th centuries and were adapted into a distinctly South African snack, spiced and folded into neat triangles. They are a fixture at Cape Malay gatherings, Ramadan iftars, and everyday tea tables across the country.
Tips: The World Cookbook Project — South Africa — Full Recipes Page 11 Make sure the filling is completely cool before wrapping, or the pastry will go soggy and tear. Keep unused pastry sheets covered with a damp cloth while working to stop them drying out.
Variations: Swap the meat filling for spiced potato and pea for a vegetarian version popular during Ramadan. Replace the meat filling with mashed spiced potato and peas for an authentic vegetarian version; ensure pastry is checked for animal fat for a fully vegan option.
Storage: Uncooked samoosas freeze well for up to 2 months; cooked ones keep refrigerated for up to 2 days.
Reheating: Reheat in an oven at 180°C (350°F) for 10 minutes to keep them crisp; avoid microwaving as it softens the pastry.
Nutrition: Approx. 90 kcal, 4 g protein, 6 g carbohydrate, 5 g fat per samoosa.
FAQs:
Q: Can I bake samoosas instead of frying?
A: Yes, brush with oil and bake at 200°C (400°F) for 15 to 18 minutes, turning once, though the texture will be less crisp.
Q: What chutney pairs best with samoosas?
A: A tangy apricot or mango chutney is the classic South African pairing.
- Samoosa pastry sheets or spring roll wrappers — 24 sheets
- Vegetable oil, plus extra for frying — 2 tbsp
- Medium onion, finely chopped — 1
- Beef or lamb mince — 400 g (14 oz)
- Garlic, crushed — 2 cloves
- Fresh ginger, grated — 1 tsp
- Curry powder — 2 tsp
- Ground cumin — 1 tsp
- Fresh coriander, chopped — 2 tbsp
- Green chilli, finely chopped, to taste — 1
- Salt — 1 tsp
- Flour with a little water flour and water paste (for sealing) — 2 tbsp
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