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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

Sift flour and salt in a mixing bowl.
Add water and mix into a stiff dough.
Knead well, cover with a damp cloth and leave aside for 30 minutes.
Divide dough into 8 portions.
Roll out each portion to the size of a saucer.
Smear oil edge to edge onto 6 of the rolled-out pastry.
Sift corn flour lightly on each oiled pastry.
Make two stacks of pastry into a large disc. Roll out thinly.
Toss each stack on a heated griddle for a few seconds, turning frequently, until they loosen into individual pastries.
Place on tray and cover with a damp cloth.
Complete tossing the second lot in the same way.
Cut through stack with kitchen scissors or sharp knife to desired width.
Snip off the uneven ends to form an even pastry.



Chicken samosa filling
500g chicken mince or chicken breast chopped finely
3 large onions, chopped finely
1 teaspoon ground jeera
1 teaspoon ground koljana
2-3 teaspoons crushed chillies
salt to taste

Wash and drain mince. Brown the mince in a large pan until brown and dry. Remove from heat. Add the onions and spices and mix well. Fill approx 30 samosas



Potato and pea filling:
500g potatoes, peeled and cut into small cubes
1 onion, finely chopped
100g frozen peas
1 tsp whole jeera
1 tsp whole koljana
2 tsp crushed chillies
salt to taste

Braise onion until golden brown 5-10 minutes. Add whole jeera and koljana. Add the potatoes and cook until soft adding water if necessary. The mixture should be dry so keep stirring to ensure it does not burn. Add crushed chillies and salt. Lastly add the frozen peas and cook a further 5 minutes. Cool and fill samosa leaves.
Fills approx 20 samosas



Mutton Mince for Samoosas

1kg mutton mince
4 large onions finely chopped and water squeezed out
2 tablespoon green chillies crushed
2 bunches dhanya cut finely

1 tsp salt
1 tablespoon ginger and garlic
1/2 tsp turmeric
1/2 tsp coarse black pepper

Wash and drain mince. Put in a pot in the stove on medium heat. Cook for 5 minutes. Now add in ginger and garlic, salt, turmeric and pepper. Cook for a further 20 minutes stirring now and then and breaking lumps. When mince is cooked remove from heat, the mince should be dry. Add onions, chillies and dhanya to this. Your mince is now ready.





About Cape Malay Cooking & Other Delights

Cape Malay Home Cooking made easy. The Muslim community has also had a large influence on the cooking of South Africa. Cape Malay cuisine is delicious. It usually consists of a combination of fruit, spices, vegetables and meat. Using my cooking know how to inspire everyone to cook the food they love. Here you will find tried and tested simple and delicious recipes for relaxed home cooking that go far beyond baking. From easy soups and roasts to delicious breads, deserts, stews, etc… All the recipes seen here are prepared in my kitchen with photos taken by my family and me. So please don’t expect professional photography or styling, it’s just the way we have our meals on a normal day! My motto is: "Give a man a plate of food and you've fed him for the day. Teach a man to cook and you feed him for a lifetime" - Cape Malay Cooking & Other Delights

Posted on 21/07/2011, in Ramadan and tagged , . Bookmark the permalink. 2 Comments.

  1. When I was a young woman I had a meat samosa for breakfast mosy mornings when I got to work. It cost less than 3 pennies.

  1. Pingback: Top Ten Recipes of 2012 « capemalaycooking

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