Recipe By: Faldela Williams

The story



The Pastry

750 grams Cake flour

1/2 teaspoon Turmeric

1/2 teaspoon Salt

250 milliliters Cold water

5 milliliters White vinegar

75 milliliters Oil, For spreading

The Filling

500 grams Minced Mutton

1 teaspoon Salt

1 teaspoon Ground cumin

1 teaspoon Crushed dried Chillis

1 teaspoon Crushed garlic

1 teaspoon Crushed fresh ginger

1/2 teaspoon Turmeric

2 Onions, Medium sized, chopped

3 tablespoons Fresh corriander leaves, Finely chopped


  1. The filling: Add the chopped onions to a hot pan and cook until translucent. Remove and set aside. Add the mince and cook until just done. Add the salt, the spices and chopped coriander leaves and cook for about 10 minutes until the spices are cooked through and the flavours are well-blended.
  2. The pastry: Sift the flour and salt into a mixing bowl. Combine the vinegar and water and mix with the flour until a stiff bread-like dough is formed. Divide into 12 equal sized balls.
  3. Work with 4 balls at a time. Using a rolling pin, roll each ball into a flat, round shape about 15 cm in diameter. With your fingers, spread a little oil on each round taking care to cover it well. Sprinkle the oily side lightly with flour. Place one round on top of the other, oily sides together. You should now have two stacks consisting of two disks each. Oil and flour the tops of the two stacks in the same manner as before. Put the two stacks on top of each other with the oily sides together. You should now have one stack consisting of 4 disks with oil and flour in-between each disk. Repeat with the 3 remaining balls of dough.
  4. On a floured board, roll out one stack at a time to a diameter of about 25 centimeters. Place on an ungreased baking sheet and bake in an oven pre-heated to 200℃ for only 2 to 3 minutes until the pastry has puffed up slightly. Remove and cut into strips about 6 cm wide and 25 to 30 centimeters long. Separate into think layers before the pastry cools. Cover with a damp cloth or tea towel to prevent the dough from drying out.
  5. Holding a strip of pastry into one hand, fold the bottom corner upward whilst folding in the edges to form a triangle with sharp edges and a pocket for the filling. Fill the pocket with 2 teaspoons of filling and continue folding the pastry across the top of the triangle to seal off the opening. Continue folding and tucking in edges to form a sealed triangle. Seal the final edge with a mixture of water and flour. If you have problems with the folding, search YouTube for instructions.
  6. Deep fry your samoosas in batches in hot oil over medium heat turning only once or twice to ensure that they cook evenly. When golden brown, remove from the oil and place on absorbent paper. Serve whilst still warm. If you are that way inclined serve with a good quality home made chutney.

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