SAMOOSAS

DRUM - - Food -

MAKES ABOUT 80 SMALL SAMOOSAS PREPARATION: 1 HR COOK­ING: 30 MIN FILL­ING 15ml (1T) oil 1 onion, finely

chopped 2 gar­lic cloves,

crushed 5cm fresh gin­ger,

­grated 2 car­rots, grated 350g lean beef mince 250ml (1c) cooked

brown lentils 30ml (2T) roasted

masala 5ml (1t) ground cumin 2,5ml (½t) ground

­co­rian­der 5ml (1t) salt 5ml (1t) pep­per 30ml (2T) chut­ney TO FIN­ISH about 80 small ­samoosa pas­try sheets oil for deep-fry­ing

1 FILL­ING Heat the oil in a deep pan and fry the onion un­til soft. Add the gar­lic, gin­ger and car­rots and stir-fry for a minute.

2 Add the mince and brown. Mix in the rest of the in­gre­di­ents and stir-fry for 10 min­utes. Re­move from the heat and let it cool slightly.

3 TO FIN­ISH Lay a sheet of pas­try on a work sur­face and spoon a little fill­ing onto the bot­tom cor­ner. Fold the cor­ner over the fill­ing to form a tri­an­gle. Con­tinue fold­ing the tri­an­gle over un­til the end of the pas­try sheet. Seal the end with wa­ter. Re­peat with the rest of the pas­try and fill­ing.

4 Heat the oil and deep-fry the samoosas in batches un­til golden brown and crispy. Drain on pa­per tow­els.

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