Cape Malay Potato samoosas
Cape Malay Potato samoosas
These Cape Malay potato samoosas have an outer shell, crisped to golden perfection, encasing a soft, fragrant filling that is both comforting and exciting and offer a satisfying crunch with every bite.
Ingredients
Potato Samoosa filling ingredients
- 1.5 kg potatoes, peeled and cubed approximately 6 large
- 30 ml butter or ghee
- 5 ml mustard seeds
- 15 ml garlic paste
- 5 ml cumin powder
- 2.5 ml turmeric powder
- 2.5 ml garam masala
- 5 ml chili flakes
- 5 ml salt, to taste
- 125 ml fresh coriander leaves and stems finely chopped
Assembly
- 25 samoosa pastry strips
- 60 ml cake flour
- 30 ml water
Instructions
Potato filling
- Cook the potato cubes in salted water for 20 mins until soft.
- Strain the water from the potato cubes and put back on the stove on low heat to let it dry out excess water.
- Mash the potatoes roughly to break it up but not fine like mashed potato.
- Melt the butter or ghee in a pan over medium heat and add the mustard seeds. Cook until it pops.
- Add the turmeric powder, garam masala, cumin powder, chili flakes and 60 ml water to prevent the spices burning and cook for 1 minute.
- Add the salt and the spice mixture to the crushed potato and mix thoroughly to combine. Adjust the seasoning if necessary.
- Add the chopped coriander leaves and stems and mix again to distribute.
Assembly
- Mix the flour and water for the glue when the potato filling is cool and you are about to assemble.
- Keep the length of the pastry facing away from you and fold the bottom right corner across to the left edge.
- Now fold that across to the right side again to form triangle shaped pocket. Ensure that the bottom tip of the pocket is tightly sealed or all the filling will escape during frying.
- Fill the pocket with two tablespoon of samoosa filling. Use more or less depending on the width of the samoosa pastry strips.
- Fold the long end of the pastry strip over the pocket and continue folding the triangle until only a short flap remains.
- Use your finger or the back of a teaspoon to spread samoosa glue onto the pastry strip.
- Fold the glued section against the triangle and ensure that all the corners are tight.
- Pack flat into zip lock bags and freeze until required or fry immediately.
- Fry the samoosas in hot oil at least 2 cm deep for 1 1/2 - 2 minutes until golden.
Nutrition
Calories: 109kcalCarbohydrates: 23gProtein: 3gFat: 0.5gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gCholesterol: 2mgSodium: 212mgPotassium: 285mgFiber: 2gSugar: 1gVitamin A: 89IUVitamin C: 12mgCalcium: 21mgIron: 1mg
Disclaimer: Nutritional information for the recipe is an approximation and varies according to the ingredients and products used.
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