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During my last trip to South Africa, I went on a “cooking safari” to learn more about the region’s Cape Malay cuisine, known for it’s Indonesian influences and distinctive spicy flavors. Let it cool. Set aside. By admin; 12 June, 2013; 4 Comments; This has been an amazing adventure into my native South Indian heritage! Line a baking sheet with parchment paper and arrange the samosas on the paper. Cuisine – Punjabi, Indian. Rachelle is the founder of TheTravelBite.com and was named one of USA Today's 10Best Food and Travel Bloggers. Heat 2 Tablespoons sunflower oil in a pan. Bake for 25-30 minutes until golden. Just set your oven to 350 degrees and bake for 20-25 minutes. Allow the mince to fry without it sticking to the base of the pot. Mix cilantro and chile peppers into cooled beef mixture. 1/2 cup water + a few more tablespoons. 1 FILLING . • Put dry mince again in wok. She believes the best way to learn about a destination is through its flavors and collects recipes from her trips to recreate them here on The Travel Bite. Simmer for a few seconds. Add water and mix into a stiff dough. 1 sprig of mint, chopped finely The ingredients may differ based on the type of filling recipe one chooses. For filling: 1 tablespoon olive oil. Ingredients. Next, mix in the onions and cook until they start to turn clear. Allow the mince to cool before filling it into the samoosa pur (pastry). Add in the curry leaf, finely chopped mint, spring onion, green chillies, and thyme. 2 Add the mince and brown. Dip your fingers into the flour paste and tuck the remaining edge into the folded triangle, pressing it together to seal. Finely chop the mint, coriander and green chillies. Serves – 3-4. Like in many cultures there isn’t an “official” recipe that everyone follows because people just use what they have. Thereafter, add in the chilli powder, garam masala, dhania (coriander) powder, jeera (cumin) powder, turmeric powder & the ginger & garlic paste. In preparation for my first cooking demonstration featuring Italy and India, I wanted to make something very traditional and deep in the hearts and stomachs of my fellow Indians and share it in the land I love and grew up in, the United States. Mix together the flour and water in a small bowl to make a paste for sealing the samoosas. Place a spoonful of the mixture onto each samosa/phyllo dough sheet. Heat 2 tablespoons of vegetable oil in a pot. 1. Then add, curry, pepper sauce and paprika, and continue stirring with … For full recipe please go to https://eatmeerecipes.co.za If you enjoyed this video then please LIKE, SHARE & SUBSCRIBE! 1 teaspoon salt. ¼ onion. finely diced Add in the meat, ginger, and garlic and … Recipe type – Snacks/Starter. When the potato mixture is cooled fill into the samoosa pur. Leave it on slow heat with lid for 10 minutes. While samosas originate from India and Southeast Asia, this samosa recipe below is actually from Cape Town. Heat the oil in a deep pan and fry the onion until soft. My husband and I have this thing for cheesy corn samosas (or samoosas as they are called in South Africa). If the mince tends to hold at the base of the pot, a little water can be added. 2 cups whole wheat flour. https://halaal.recipes/recipes/details/769/cheese-samoosa-filling It can be filled with just veggies or a veggie and meat combination. Remove and set aside. Add the onion, ginger and garlic to the pan and allow to fry until soft and translucent. Remove the mince from the stove and stir in the additional onions, mint, and coriander. Pork, beef or soya mince can be substituted for the mince. It will make it healthy and dry for samosa filling. Chop onions and fresh coriander finely using a very sharp knife so as not to mash or create watery onion bits. Heat olive oil in a frying pan over high heat. In her spare time she enjoys running and yoga to balance out her food obsession. Dhal is a special … Heat the oil and then add in the onions. Some are vegetarian-based with potatoes and peas and some are filled with meat. To make the cheese and sweetcorn filling, chop he onion into small pieces, about the size of a sweetcorn kernel. The filling recipe is different for potato samoosas. Optional Lentils are a staple in every South Asian household. Apr 13, 2018 - How to make your own delicious Cape Malay samoosas. Lentil Samosa. Fry onions for a few seconds (around 5 to 10 seconds depending on the heat). Do you remember making triangular paper footballs as a kid? Add in the ginger and garlic paste and allow to simmer for a few seconds. Add salt, red chili powder, garam masala powder, whole cumin and 4 tbsp lemon juice. Your email address will not be published. In a large pan, dry toast the spices (curry powder, turmeric, and masala) for about one to two minutes until fragrant. For samosa pastry For vegan samosas, one should have all-purpose flour/maida, cooking vegetable oil, salt, boiled potato or cooked peas, ginger, pepper, garlic, onions, and water. Cook onion for 2 minutes or until softened. These triangular shaped pastries have a savory filling typically seasoned with turmeric and curry. Fold the end over the filling to form a triangle, and then … Nutritional information provided is only an estimate. The trick is in folding them. If you’re looking for a fun snack or appetizer, they’re actually pretty easy to make. Using the back of a fork, break the potatoes into tiny pieces. Add the onions and sweat them until translucent. There’s also the option of baking instead of frying, just set your oven at 350 and pop them in for 25-30 minutes. Samosa strips: 500ml (2 cups) cake flour 3ml (1//2) teaspoon salt 190ml water corn flour as needed for sprinkling oil as needed for smearing Method: Sift flour and salt in a mixing bowl. Fry onions for a few seconds (around 5 to 10 seconds depending on the heat). Samoosa (pronounced suh-moo-suh) - A small, spicy, triangular-shaped pie that has been deep-fried in oil. Made by the Indian and Malay communities, samoosas are popular with South Africans in general. Heat the oil and then add in the onions. Add all the … Samosas can also be baked. Add in the meat, ginger, and garlic and cook for about 30-45 minutes. 2-3 cups chopped vegetables (for this recipe, I used onion, peppers, and collard greens, which is actually pretty similar to what you’d find somewhere like Tanzania. Add a spoonful of the meat mixture into the pocket, then fold the rest of the edges around the triangle (similar to how you would make a paper football). The filling contains copious amounts of mint and coriander which is key and I also make sure that the chicken mixture is not wet as it will compromise the pastry and make a soggy samosa. Tri-fold the dough sheets into a triangle, creating a pocket. But I think you’ll find that no matter what they’re stuffed with, they’re pretty tasty little pockets of goodness. The South African Indian samoosa does vary to its South Asian counterpart in that the pastry (pur) is a more crispy and the size of the samoosa is often smaller. Knead well, cover with a damp cloth and leave aside for 30 minutes.… Whenever we see corn samosas … 1 sprig of fresh coriander, diced, 2 teaspoons mixed ginger and garlic paste, 1 tablespoon mixed hot curry masala (curry powder), ½ teaspoon  mixed cumin and coriander powder. Chicken and lamb or mutton mince are more popular meat fillings for samoosas in South Africa. Vary it up and try a vegetarian version of this too by swapping the meat for potatoes. Set aside. Samoosas are a popular Indian snack throughout the world, commonly known as samosas outside of South Africa. Crispy South Indian Samosas. 3 tablespoons olive oil. Have you ever tried a samosa? The mince should be fried well until all of its natural water evaporates. Mix well. If so, this is kinda like that. fresh samosa dough leaves (can be substituted with phyllo). Filed Under: Appetizers, Recipes Tagged With: Indian Recipes, South Africa. Stir in the mince and mix well ensuring that the mince is well coated with the masala mixture. When the oil is hot, add in the chopped onions, green chillies, chopped mint & the sprigs of thyme. 8 to 9 whistles on high heat with natural pressure release if using stove-top … Add the garlic, ginger and carrots and stir-fry for a minute. Finely chop the mint. In a medium- large skillet, add oil, onions, garlic, ginger and sauté, for about 2-3 minutes, stirring constantly to prevent any burns. Continue stirring and separating the meat while it's cooking until it's crumbly and has a soft texture. Save my name, email, and website in this browser for the next time I comment. In small batches, fry the samosas until golden brown, about 3 minutes. Total time – 1 hour 30 minutes. This recipe yields enough dough for 24 samoosa's. Samosa is a fried savory pie that is made in many Middle Eastern and African countries. Spoon a generous 1-2 tablespoons filling in the center of a half-circle; lightly moisten the dough edges with water or flour paste, using your finger. Add in the curry leaf, finely chopped mint, spring onion, green chillies, and thyme. Stir in the remainder of the diced onion. Sambusas and samosas are essentially the same thing, but in a lot of East African countries, meat (usually in the form of beef or lamb) is the primary ingredient in the filling. To refresh your memory, check out Step 5 in this tutorial on how to make a paper football… it’s the same way you’d fold a samosa. Some samosa’s are spicy and some are slightly sweet. Method. […] rolled up our sleeves and joined Amina in the kitchen to make curried chicken as wells as samosas, a type of savory stuffed pastry, and roti, an a flaky and buttery flat bread that Amina taught us […], Your email address will not be published. https://eatmeerecipes.co.za/indian-cuisine/sweetcorn-cheese-samoosa 270g flour; 50g flour for dusting; Salt; 180ml water (at room temperature) Oil (for separating the rolled dough) Like Tart Pastry Samosa Pastry requires a few basic ingredients contained in any kitchen cupboard but the challenge lies in the method and technique of making the dough. • Now add chopped onion, and chopped … Make a paste with flour and water. Required fields are marked *. Crispy golden fried samosas filled with a cheesy corn filling are the ultimate delicious vegetarian appetizer or snack, perfect for feeding a crowd. Stir in the masala, chilli powder, cumin and coriander powder, and turmeric powder. Allow this mixture to simmer until the onions turn a pale golden brown colour. Set your oven to 350 degrees. Boil potatoes until done. I use sunflower oil because it has a neutral flavour – I don’t want to add the flavour of olive oil to this dish. Add garlic, ginger, curry powder and spices, and cook for 1 minute or until fragrant. My friend had only had samosa a few times as a young child. Scoop them out of the frying oil with a slotted spoon and drain on paper towels and serve warm. The samoosa recipe on the Indian Delights South Africa recipe is in three parts – samoosa pur (pastry), potato samoosa filling and meat samoosa filling (this article). Add the mint, coriander, onion and chillies to the potato mixture. 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