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Origin story:
Rumour has it: The Samosa was originally introduced to India between the 13th and 14th centuries by Arab traders as the Sambosa. This then made its way to South Africa when Dutch settlers brought Indian, Malaysian, and Indonesian people from what was then known as the East Indies, to work as slaves in the new Cape Colony – And the new name of Samoosa.
These early cultures integrated to form a new identity as the Cape Malay.
What do you need ?
How is it made?
Boil the potatoes in a pot of salted water until tender but not falling apart. Drain thoroughly.
Meanwhile, heat oil and butter in a large pot over medium heat. Add the onion and cook until soft and golden for around 10 minutes. Add the cumin and cook until fragrant, about a minute.
Next, add the chillies diced and ginger; cook until softened, about a minute more, then add the salt and all remaining spices.
Reduce heat to low. Add the drained potatoes and peas and toss gently but thoroughly to coat. Cook while stirring, until hot. Taste and add more salt if needed, then mix in the coriander.
To make the dough, combine flour and salt in large mixing bowl, then stir in oil. 2 Cups flour (sifted) – 1 tsp salt – 2 tbsp oil. Add water, little by little, to form a workable dough. Form the dough into a ball and wrap in a damp kitchen towel to rest at room temperature for 30 minutes.
To shape the samosas, divide the dough into 6 equal portions, then roll each into a smooth ball on a well-floured surface. Roll each ball into a thin, oblong shape, then use a knife to slice in half lengthwise to make a half-moon. Take one half in your hand, brush some water on the edges, and fold into an open cone shape, pressing edges to seal.
Hold the cone and fill with about 2 tbsp potato filling. Pinch to seal and allow it to sit on a cutting board to form a flat bottom. Finish shaping remaining samosas.
To fry the samosas, pour the oil into a deep saucepan over medium heat. Fry the samosas in batches once the oil reaches about 200ºF. Fry for 15 minutes until golden, then increase heat to high and cook for 5 minutes at a hotter temperature until deep golden brown. Remove and place on paper towels to drain.
Check out all of the other local South African dishes we have available for you to try …
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