Cape Malay samoosa recipe MzansiBride

Winona Griggs

Let’s Make Cape Malay Samoosas!

Have you ever tried samoosas? They’re these amazing fried triangles of pastry that are filled with either mince or vegetables. They’re super popular in South African cuisine, kind of like biltong and vetkoek. If you’ve only ever enjoyed store-bought samoosas, then I encourage you to give this easy recipe a try and make your own. Trust me, it’s worth it!

Now, usually, Cape Malay samoosas are filled with mince, but there’s plenty of room for creativity. You can experiment with different fillings to find your favorite. Personally, I love a cheesy and oniony filling in my samoosas. But if you’re a vegetarian, you can try fillings like coriander, sweetcorn, and feta or sweet potato and feta. Yum!

Here’s Faldela Tolker’s Recipe:

This recipe will make about 50 samoosas.

  • You will need purr or samoosa leaves, which you can buy fresh from Fargot in Salt River, or you can use spring roll pastry.
  • Get 1 kg of minced beef.
  • Grab 2 medium onions.
  • Don’t forget fresh coriander leaves.
  • Add 3 tsp of salt.
  • Include 3 tsp of masala.
  • Mix in 2 tsp of curry powder.
  • Add 2 tsp of turmeric.
  • Include 2 tsp of chili powder.
  • Add 1 tsp of fresh crushed ginger.
  • Mince up 1 tsp of fresh crushed garlic.
  • You can also add fresh curry leaves if you like.
  • You’ll need sunflower oil for deep frying.

In a big open pan, braise and separate the mince until it’s cooked and crumbly. This might take around 45 minutes. Once it’s done, let it cool. Use a sharp knife to finely chop the onions and coriander, being careful not to mash them or end up with watery onion bits. In a bowl, mix the onions and coriander with the cooled mince. Then, add all the other ingredients and mix everything together well.

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So, let’s talk about how to fold a samoosa. It’s really quite simple, and I’ll walk you through it step by step. First, grab a strip of pastry and hold it in your right hand.

Now, we’re going to make a triangle shape. Take the bottom flap of pastry and fold it upwards, creating a pocket. This is where our delicious filling will go. Spoon in a dessert spoon or two of the filling – yum!

Alright, now comes the folding part. Take that triangle pocket and fold it again, aligning it with the strip. Make sure the bottom corner is parallel to the strip. Then, fold the triangle over once more and seal it shut using a paste made from half a cup of flour and 30 ml of water. The paste should have the texture of glue. Just dab some paste on your finger and seal it up tight.

Now it’s time to fry those samosas to golden perfection. Fill a pot halfway with oil and heat it up until it’s almost boiling. You can test it by dropping in a small piece of pastry – if it bubbles, you’re good to go. Carefully drop in the samosas, one by one. Depending on the size of your pot, you can cook three or four at a time. Let them fry until they turn a delicious golden brown. When they’re done, place them on some paper towel to drain the excess oil.

Hey there! Have you heard about Faldela Tolker’s Cape Malay cooking classes? They are part of the amazing andulela Experience Cape Malay Cooking Safari. Let me tell you, Faldela is one entertaining and warm chef. She’s so hilarious that she even spices up her cooking lessons with quotes like ‘There are two ways to fold a samoosa: my way or the highway.’

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When you join the andulela Experience Cape Malay Cooking Safari, you not only get to enjoy a fantastic cooking class, but you also get to visit a spice shop and the Bo-Kaap Museum. It’s a half-day tour that will only cost you R660 per person. Sounds like a great deal, right?

If you’re interested in joining this fun and tasty adventure, you can contact them at Tel 021-790-2592 or shoot them an email at [email protected]. You can also find more information at their website www.andulela.com. Don’t miss out on this amazing experience. Trust me, you won’t regret it!

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