Today is World Samoosa Day.
If you have never tasted one of these crispy mince, chicken, cheese or potato filled triangles, where have you been?
According to Days of the Year, the samoosa finds its origin in the Middle East before the 10th century. During the 13th and 14th century it was brought by traders to India and it quickly became very popular.
To this day the samoosa is still a very popular savoury snack and can be found at nearly every party, celebration, fast food or restaurant menus.
It’s also the perfect meal on the go.
While people have become creative with the different fillings, one thing that can never change is the iconic triangle shape.
No matter what folding techniques you use or the size, the perfect samoosa must be folded in a perfect triangle with all the corners firmly sealed.
The best way to celebrate World Samoosa Day is to indulge in your favourite flavour.
How to make a Mince Samoosa
Samoosa leaves +-100 pack (you can purchase at your local butcher/ bakery or shop)
For the flour glue, 1 cup of flour and half a cup of water to form a thick white paste.
Samoosa filling (mince)
- 1 kg Steak Mince meat or Topside Minced meat
- 1 kg of Onions
- 3 teaspoons of salt
- 1 teaspoon of turmeric
- 2 teaspoons of Samoosa masala or Packo Masala
- 3 teaspoons of Jeera
- 1 Tablespoon of crushed chillies
- 1 big bunch of fresh coriander chopped
- Oil for deep frying
- 2 tablespoons of crushed garlic
- Peel all the onions and grate on the fine side of the grater or in a blender. Rinse with boiling water and strain, and dry out on a teatowel till dry. Very important that you get rid of most of the moisture. Set aside.
- In a pot on medium to high heat cook/fry your mince and do not add any water or oil. Halfway through cooking add your garlic and salt. Now cook until all moisture is completely cooked away, switch off heat and add all the spices. Stir and allow to cool completely. Now add your onions and chopped coriander.
- Take out Samoosa leaves and keep in-between two damp cloths, make your flour and water mixture to make the glue, put your mince filling in a bowl.
- Ok so now on your table you should have Samoosa leaves, flour glue, and mince mixture neatly next to each other. Sit down and get comfortable, if you know how to fold your Samoosas, great. For those who don't know. It's going to take loads of practice and to be very honest your first few Samoosas will not come out too perfect but don't give up until you get the hang of it. Because once you know how you will always be able to fold with no fuss.
Hold a strip of Samoosa leaf/pur in one hand and pull the bottom corner across, fold upwards to form a triangle with sharp corners and a pocket, now fill with the mince mixture using a small spoon , now fold triangle pocket over again to meet another sharp corner , do so until you come to the end of Samoosa leaf, on the edge spread the flour glue lightly and close the Samoosa tightly ensuring that there are no gaps at the corners of the triangle. You should now have a complete triangle / Samoosa.
Heat oil in a deep pot until hot then on medium heat, fry Samoosas turning once or twice until golden brown. Do not fry Samoosas in piping hot oil.
Take out Samoosas with a slotted spoon and drain on tissue paper to get rid of residue oil.
You may freeze the Samoosa for up to 6 months and it can be fried when still frozen. Makes +- 100 Samoosas