It can be filled with meat and/or vegetables. In a medium- large skillet, add oil, onions, garlic, ginger and sauté, for about 2-3 minutes, stirring … If you are keeping them longer you should freeze them in a sealed container – separate the samosas with baking sheet (parchment paper). This recipe yields enough dough for 24 samoosa's. See below for more information on how to fold the pastry. Finely chop the green chillies. Set samosas on tray. I used a little extra peri-peri (chili) spice in these and also mixed in some, There are many vegetarian options for making samosas including, Boerewors (Wors), Pap & Sous – Braai’d (Grilled) South African Sausage, How to Make Biltong Chili Bites and Snapsticks (Spicy Peri Peri Recipe), How to Make a Biltong Box, Buying a Biltong Dehydrator, The Best Dehydrator for Making Jerky and Biltong. Heat oil in a large frying pan, cook onion until browning slightly. amzn_assoc_search_bar = "true"; Samosas are a popular entrée, appetizer, or snack in the local cuisines of South Asia, Western … Sosatie Recipe (South African Style Kabobs), Bunny Chow (Durban Style Indian Curry in Bread), Melktart (Milk Tart / Milk Desert) Recipe, Portuguese Style Peri-Peri (Spicy) Grilled Chicken, Delicious No-Knead Dutch Oven Bread in 15 Minutes, Flame Grilled (Braai’d) Whole Filet Mignon (Beef Tenderloin Fillet), Boerewors (Wors), Pap & Sous - Braai'd (Grilled) South African Sausage. Press the overlapping portion, and fill the cone with desired filling, and press the edges together to seal. These tetrahedral pastry pockets are made with a variety of stuffings, both vegetarian and with meat. Fold the pastry into a triangles (one at a time), placing the mixture inside and sealing. You can store samosas in the fridge for up to a week. Take one half, wet the edges, and fold the straight edge at the center and join by one half overlapping the other to form into a cone. Quickly cook the samosas in batches until golden on both sides. Another vegetarian option is using Paneer (a type of curd cheese). The easiest way to do this is by covering them with plastic wrap and placing your damp kitchen towel over the wrap (keeping the pastry moist). amzn_assoc_marketplace = "amazon"; It may take different forms, including triangular, cone, or half-moon shapes, depending on the region. Versions of the samosa are made throughout southern and central Asia. Shape dough into smooth balls, and roll the balls into thin rounds. Best served immediately but also good warmed up later! amzn_assoc_region = "US"; There are amazingly varied types and sizes of samosas ranging from large potato filled samosas to tiny bite sized meat or vegetable ones. All rights reserved. Divide the pastry into 8 balls. Add garlic, ginger, curry powder and spices, and cook for 1 minute or until fragrant. If your Filo pastry does dry out too much to fold (i.e. Add the mince and cook for 10 min until cooked through and browed. Some are simply savory while others can be extremely spicy / hot! Folding the triangle pockets can be tricky but with practice it can be enjoyable and satisfying getting them perfect! Try your own vegetarian options and let us know how they went! 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If you want to make them at home you can find them in the frozen section of the supermarket or you can buy the pastry and make your own filling. a fried flour pastry shell and a baked Filo pastry shell. Add water and knead into a stiff dough (It is important for the dough to be stiff.) Add ground beef and brown all over. amzn_assoc_placement = "adunit0"; Bon apetite or (in Hindi) कृपया भोजन शुरू कीजियै! Ingredients. Made by the Indian and Malay communities, samoosas are popular with South Africans in general. Pictured below are the two most common options i.e. Optional: 2 tsp of Cumin seeds (highly recommend as it provides an authentic look and texture), Handful of fresh cilantro (or tablespoon of “fresh” cilantro paste), 1-3 tsp Red chili powder or peri-peri (more/less for heat tolerance), Rolled flour dough / pastry sheets or Phyllo (filo) dough*, Optional: add diced boiled potatoes and peas, * Filo (Phyllo) is an unleavened, paper thin, flaky dough used for making pastries in Middle Eastern and Balkan cuisines and dates back to the 13. A samosa is an Indian fried pastry with a savoury and spicy filling. Add water and knead into a stiff dough (It is important for the dough to be stiff.) Samosas (AKA samoosa in South Africa) – what are they and where do they come from? amzn_assoc_asins = "B007OZ54GY,B002DMVM1E,B00UZ8CO4W,B00BLQJ07G"; Tags: currydrie hookiefilo dough pastryindiansamoosasamoosassamosasamosassouth african. amzn_assoc_linkid = "dddcece9e4558a677c9bccacb818a42b"; For the uninitiated, samoosas are fried triangles of pastry filled with mince or vegetables. The easiest method I have found is to start with a long rectangular piece of dough. 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. Most Delicious Street Food of Africa Samosa Deep Fried Pastry Samoosa (pronounced suh-moo-suh) - A small, spicy, triangular-shaped pie that has been deep-fried in oil. Heat olive oil in a frying pan over high heat. Follow the same directions as above with onion, ginger, spices etc. Keep covered until needed. Samosa is an Indian snack, entrée, or an appetizer which is blistered, crispy and golden pastry. • Add mince in a wok with ginger garlic paste. Keep the pastry sheets covered so they don’t dry out (at least until you are proficient and can fold quickly!). Samoosas are as much a part of South African cuisine as biltong and vetkoek. Make a plain flour & water paste to help seal the edges of the samosa. Peel & chop the onion into small pieces & set aside. Frying them provides a slightly crisper and arguably tastier shell. Place a tablespoonful of filling on each semi-circle, dampen the edges with water and fold the pastry to form a cone. Keep a damp kitchen towel handy to wipe fingers clean between folding and sealing. amzn_assoc_tracking_id = "yreathop-20"; The video below of how to fold a samosa is nice and simple. 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. Powered by  - Designed with the Hueman theme. About Samosa Pastry Recipe: Fill this basic samosa dough with anything spicy and delicious stuffing for a snacky treat! Cut these into halves. Method: • Take 2 onions, chop them fine in a chopper…add 4 tbsp lemon juice, mix and leave for 10-15 minutes. Pre heat your oven to 375 degrees. The Indian style, often accompanied by a chutney, is probably the most widely known of a broad family of recipes from Africa to China, which have origins in medieval times or earlier. Leave to rest for 15 minutes or so. You can find them in most Indian restaurants. 1. The baked option is relatively popular in Western countries due to convenience and health choices. October 13, 2019. Transfer immediately to a paper-towel and pat dry. Reduce heat then add spices and other ingredients. Although samosas are traditionally fried they can also be baked. Bake one sheet / tray at a time until golden brown (approx. Samoosas are a popular Indian snack throughout the world, commonly known as samosas outside of South Africa. Stir in spices and complete cooking. They are good frozen and subsequently reheated in an oven or microwave. Samosas are the perfect chaat, or Indian snack food. They are typically shaped in a triangle and made with Indian spices. if it breaks when you fold it), try rolling some samosa filling into a roll of the Filo dough (kind of like a “samosa sausage roll”), pictured below. Cut in half. This is an easy, tasty and more substantial option than a regular samosa! Heat oil in a large frying pan, cook onion until browning slightly. If, however, you use Filo pastry I recommend baking the samosas instead of frying them as the Filo pastry tends to soak up the oil excessively. Heat oil in frying pan or saucepan so that it covers the bottom of the samosas (roughly 1 to 2 cm or 1/4 to 1/2 inch). If your Filo pastry does dry out too much to fold (i.e. Simply put a samosa is a fried or baked pastry with a savory filing such as potato, peas, lentils, ground beef, lamb or chicken. On a lightly floured surface, roll one piece into an 18cm (7 inch) circle. On high heat stir and cook it. Mix the flour and water for the glue when the chicken filling is cool and you are about to assemble. Cooking Instructions Sauté the chopped onion in a medium pot until softened. When ready gently place a few … If you use a regular flour pastry then you have the option of either frying the samosas or baking them. But a simple spiced potato and pea filling is the most popular. Ingredients often include potatoes, peas, lentils, spinach, chickpeas, corn, sweet potato, pine nuts and cauliflower. Next, mix in the onions and cook until they start to turn clear. These can be a dinner by themselves! Add the salt to the flour, and rub the oil into it. Add in the meat, ginger, and garlic … We are a participant in the Amazon Services LLC Associates Program and certain other affiliate programs designed to provide a means for us to earn fees by linking to Amazon.com and other affiliate sites. This is a popular filling in northern India. Samosas are served hot, often with fruit, mint, carrot or tamarind chutney. In a large sauce pan, pour vegetable oil, until it is at least 3 inches), and place on medium heat until oil is 350 degrees. Press together the edges and crimp together to seal. You will need to use 2-3 sheets of Filo at a time as one by itself is not substantial enough to contain the samosa filling without breaking. They can be fried or baked. amzn_assoc_ad_mode = "manual"; 8 to 9 whistles on high heat with natural pressure release if using stove … Add ground beef … For flour pastry shells you can either make your own pastry sheets (flour + water + salt left to rise for 30 minutes then rolled thin and cut into rectangular sheets) or buy pre-made pastry sheets (spring roll pastry sheets also work well). if it breaks when you fold it), try rolling some samosa filling into a roll of the Filo dough (kind of like a “samosa sausage roll”), pictured below. If you are using Filo pastry note that it tends to dry out very quickly so keep it covered from the start. amzn_assoc_title = "My Amazon Picks"; Boil potatoes until done. The South African Indian samoosa is a crispy savoury snack folded into a triangular shape. Samosas originated in the Middle East as far back as 1,000 years ago and were adopted and refined to local tastes by Indian cuisines. I used a little extra peri-peri (chili) spice in these and also mixed in some Mrs Balls fruit chutney that add extra flavor and also prevents the roll from being too dry. The oil should be hot when you add the samosas to it, then lower the heat and let cook till brown. • Add green chili finely chopped…stir until all extra juices from meat … * Filo (Phyllo) is an unleavened, paper thin, flaky dough used for making pastries in Middle Eastern and Balkan cuisines and dates back to the 13th century Ottoman Empire. Copyright 2017 by BiltongBlog. This would also the time to add potatoes (par boiled and cut into small cubes) and any other vegetables (see the vegetable samosa option at the end of this article). More on handling Filo pastry below. 20-25 minutes). If you’ve only ever bought samoosas, now’s the time to try and make your own with this easy recipe. Cook onion for 2 minutes or until softened. 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