These homemade samosas are a delightful fusion of Indian flavors with a South African twist. The crispy, golden pastry encases a spiced potato and pea filling, making them perfect for snacking or as a delicious appetizer. Paired with the tangy and slightly spicy "Jissie Sussie Groen Gevaar Chutney," these samosas are sure to be a hit at any gathering or as a tasty snack for yourself.
Ingredients:
For the Samosas:
2 cups all-purpose flour
4 tablespoons vegetable oil
1 teaspoon salt
Water, as needed
2 medium potatoes, boiled, peeled, and mashed
1 cup peas, boiled
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon ginger, grated
1 green chili, finely chopped
1 teaspoon cumin seeds
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1/2 teaspoon garam masala
Salt, to taste
Oil, for frying
For the Jissie Sussie Groen Gevaar Chutney:
1 cup fresh coriander leaves
1/2 cup fresh mint leaves
1 green chili
2 tablespoons lemon juice
1 teaspoon sugar
Salt, to taste
Instructions:
Prepare the Samosa Dough:
In a large mixing bowl, combine the all-purpose flour, salt, and vegetable oil.
Gradually add water and knead until a smooth dough forms. Cover with a damp cloth and let it rest for 30 minutes.
Prepare the Filling:
Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
Add chopped onions, garlic, ginger, and green chili. Sauté until onions turn translucent.
Add boiled and mashed potatoes, boiled peas, coriander powder, turmeric powder, garam masala, and salt. Mix well and cook for 2-3 minutes. Remove from heat and let it cool.
Shape the Samosas:
Divide the dough into small balls. Roll each ball into a thin oval-shaped disc.
Cut each disc in half to form two semi-circles.
Take one semi-circle, wet the straight edge with water, and form a cone shape. Seal the edges properly.
Fill the cone with the prepared potato filling and seal the open edge by pressing firmly.
Fry the Samosas:
Heat oil in a deep pan over medium heat.
Once the oil is hot, carefully slide in the prepared samosas in batches.
Fry until they turn golden brown and crispy from all sides. Remove and drain excess oil on paper towels.
Prepare the Chutney:
In a blender, combine fresh coriander leaves, mint leaves, green chili, lemon juice, sugar, and salt.
Blend until smooth, adding a little water if needed to achieve the desired consistency.
Serve:
Serve the hot samosas with the Jissie Sussie Groen Gevaar Chutney on the side for dipping.
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