| Created by | Spinneys |
| Prep time | 45 minutes |
| Cook time | 25 minutes |
| Serves | 25 |
| Cuisine | South African |
| Diet | Vegetarian |
| Preparation | Moderate |
Ingredients
Cooking Instructions
Download PDFPeel and cube the potatoes, then boil in salted water for 20 minutes or until fork-tender. Drain and return to the pot over a low heat for 1–2 minutes to evaporate moisture, then roughly mash – the texture should be chunky, not smooth.
Dice a garlic clove. In a small pan, heat the butter or ghee and toast the mustard seeds until they pop. Add the garlic, turmeric, cumin, garam masala and chilli flakes, then 4 tablespoons of water to prevent burning. Cook for 1 minute, stir in the salt and pour over the potatoes. Mix well.
Finely chop the coriander stems and leaves then stir through the potato mixture. Allow the mixture to cool.
Whisk the flour and water to make a thick sealing paste.
On a clean surface, lay a pastry strip lengthways and fold the bottom corner over to form a triangle. Keep folding in a triangle motion, spooning in 2 tablespoons of filling midway. Seal the final flap with flour paste and press gently to ensure it is secure.
Heat the oil to 180°C and deep-fry the samoosas in batches for 1½–2 minutes per side until golden and crisp.
To make the coriander-mint yoghurt, finely chop the coriander and mint, deseed and chop the chilli and mince the garlic. Mix with the yoghurt, vinegar, sugar and salt. Chill for 10–15 minutes before serving.
