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Beer snack: Samoosas

October 17, 2013

I can only dream about samoosas sold in the parking lot of the world’s largest liquor store, Benny Goldberg’s on Louis Botha Avenue in Joburg, now long gone). That was in the 80’s and I remember the peas, minced beef, chili and curry powder. Half a rand a bag. Cheap as chips. Those were the days when a pint of Lion lager was 50 cents too (always a Lion man, never Castle).

Can’t be rocket science to make these at home…first the filling:

Onion, garlic, mince, pepper, salt, curry powder, piri-piri chili, cumin, nutmeg, worcestershire sauce, tomato paste. Fry in the pan, add a little flour and water to make it sticky. Make the curry powder the dominant spice. Then add peas and tiny cubes of potato:

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The dough for four large samoosas or pies as I decided to do as I couldn’t be arsed to tinker with rectangular shapes of pastry triangles. Three cups of flour, 3/4 cups water, four tablespoons of oil, one teaspoon of salt. Mix into a dough ball and cut into four, then with a rolling pin flatten them into round flat thin discs. Put some filling in and make moon shapes:

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Look like Russian meat pies…then enough oil in the pan so these are almost covered, fry them from both sides until golden colour, drain the excess oil.

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Enjoy with home brew. Scrummy.

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Categories: Cooking