Samoosa

Samoosa

Small savoury pastries

By
From
The Complete Asian Cookbook
Makes
32-36
Photographer
Alan Benson

These popular savouries are served for afternoon tea in India, but they are equally suitable served with pre-dinner drinks.

Samoosa pastry

Ingredients

Quantity Ingredient
225g plain flour
3/4 teaspoon salt
1 tablespoon oil or ghee

Savoury mince filling

Quantity Ingredient
1 tablespoon oil or ghee, plus extra for deep-frying
1 garlic clove, finely chopped
1 teaspoon fresh ginger, finely chopped
2 onions, finely chopped
2 teaspoons curry powder
1/2 teaspoon salt
1 tablespoon vinegar or lemon juice
250ml minced beef or lamb
1 teaspoon Garam masala
2 tablespoons fresh mint or coriander leaves, chopped
oil, for deep-frying

Method

  1. To make the pastry, sift the flour and salt into a bowl, then add the oil and 125 ml lukewarm water and mix until well combined — you may need to add a little more water if the mixture is too dry. Knead for about 10 minutes, or until the pastry is elastic. Cover with plastic wrap and set aside while preparing the filling.
  2. To make the filling, heat the oil in a saucepan over low heat. Add the garlic, ginger and half the onion and cook until the onion has softened. Add the curry powder, salt and vinegar and mix well. Increase the heat to high, add the beef and cook, stirring constantly, until the meat changes colour. Reduce the heat to low, add 125 ml hot water, cover, and cook until the meat is tender and all the liquid has been absorbed. Towards the end of cooking, stir frequently to prevent the meat from sticking to the base of the pan. Sprinkle with the garam masala and mint, then remove from the heat and allow to cool. Mix in the remaining chopped onion.
  3. Take a small piece of pastry at a time, shape into a ball and roll out on a lightly floured work surface to make a circle with a 10 cm diameter. Cut each circle in half. Put a teaspoon of filling in the centre of each half circle and brush the edges with a little water. Fold the pastry over and press the edges together firmly.
  4. You will now have a triangular-shaped samoosa. Repeat until all the pastry and filling is used.
  5. Heat the oil in a large heavy-based saucepan over medium heat. When the oil is hot, deep-fry the samoosa, a few at a time, until golden brown. Drain on paper towel and serve hot with fresh coriander chutney.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again