The Melaniff Family Cookbook

Samoosas

Samoosas are of Indian origin. These savory triangles of spiced mince or vegetables in crisp pastry are usually bought ready-made, but can - with patience and practice - be made successfully at home.

Ingredients for 24 Meat or Vegetable Samoosas

For the Dough:

375 g (3 C) flour

5 ml (1 t) salt

250 ml (1 C) water, cold

5 ml (1 t) lemon juice or vinegar

ghee or sunflower oil

sunflower oil for frying

 

For a meat filling:

500 g (1 Lb) mutton, lamb, or chicken, minced

2 ml (½ t) turmeric

5 ml (1 t) salt

5 ml (1 t) garlic and ginger paste (1 large clove of garlic and equal ginger, mashed)

10 ml (2 t) coriander (dhania) leaves, well-chopped

5 green chillies, pounded together

2 onions, medium size and finely chopped

15 ml (1 T) ghee or butter

5 spring onions, finely chopped

2 ml (½ t) garam masala

 

For a vegetarian filling:

45 ml (3 T) sunflower oil

1 onion, large grated

5 carrots, medium, cooked and minced

150 g rice, cooked

1 potato, medium, cooked and mashed

10 ml (2 t) garam masala

2 ml (½ t) turmeric

2 ml (½ t) salt

10 ml (2 t) garlic and ginger paste (1 large clove of garlic and equal ginger, mashed)

2 green chillies, pounded together

10 ml (2 t) coriander (dhania) leaves, well-chopped

Procedure

Sieve together dry ingredients into a large rimmed plate.

Add butter, curds, oil and crumble with fingers.

When like course crumbs, add milk a little at a time, till a soft pliable dough is formed.

Cover damp clean cloth and another plate and set aside for 5 - 6 hours.

Knead dough lightly. Break off pieces the size of a medium potato and roll into a thick triangle, using flour if required.

Place on a pre-warmed griddle (tawa). Apply water on the top part with hands. Invert naan and stick to griddle. Invert griddle and roast over the gas flame direct. Serve hot with a blob of butter on it.

Serve hot with a blob of butter on it.