The samoosa pur is simple to fold. All you need are the strips, the filling of your choice and a flour and water mixture with a taai consistency to seal the deal.
Take one strip of pur and fold up and across making a wide cone. Stuff with your favourite filling and fold first over the gap and continue to make a tight triangle.Stick the corner down with your glue.
It is important to heat the oil well and then turn to a medium heat. Place samoosas in the heated oil and deep-fry on both sides until golden brown.
Mince Samoosas
1kg mince
3 large onions
2 Tablespoons
turmeric
2 Tablespoons leaf masala
Three cloves garlic
Half a cup of chopped celery
Salt and pepper to taste
Place a pan on heat, cover just the bottom with water and add in chopped onion.
Steam until onion is transparent, then add turmeric, leaf masala, crushed garlic, chopped celery, salt and pepper add some water and steam for 5 minutes.
Add the mince, ensuring you cover for about 25 minutes until cooked through, remember to stir every 5 minutes.
Take off heat and strain excess sauce.
Let filling cool and add a tablespoon of olive oil.
Chicken Samoosas
1kg chicken breasts
Five bay leaves
1 Tablespoon
11- in-one
10 Peppercorns
Two tablespoons chopped dhanya
1 teaspoon each of crushed Garlic and ginger
Salt and pepper to taste
Half fill a pot with water and place on heat. Add whole chicken breasts, bay leaves, peppercorns.
Cook for 30 minutes, then strain away excess liquid. Allow chicken to cool down and then chop finely. Place pan on heat and add two tablespoons of sunflower/olive oil.
Fry the garlic, ginger and spices for 2 minutes, add the chicken and chopped dhanya.
Cheese Samoosas
Lots of grated cheese, preferably cheddar for flavour.
2 Green peppers, sliced thinly
2 Onions, sliced thinly
6 cloves of garlic crushed
2 Tablespoons of sweet chilli sauce
Salt and Pepper
Throw all the ingredients into a mixing bowl and mix with a fork.
The cheese will melt as soon as your samoosa hits the heat so stuff that triangle.