Ingredients
- Potatoes 1kg (approx. 4), large
- Garlic 2 cloves
- Spinneysfood Unsalted Butter or ghee 2 tbsp
- Yellow mustard seeds 1 tsp
- Spinneysfood Ground Turmeric ½ tsp
- Spinneysfood Ground Cumin 1 tsp
- Spinneysfood Garam Masala ½ tsp
- Spinneysfood Chilli Flakes 1 tsp , to taste
- Spinneysfood Fine Sea Salt 1 tsp, to taste
- Spinneysfood Fresh Coriander 2 handfuls
- Spinneysfood All-Purpose Flour 100g
- Spinneysfood Bottled Drinking Water 4 tbsp
- Samoosa pastry 25 strips
- Spinneysfood Pure Sunflower Oil 2L , for frying
- Spinneysfood Fresh Mint A handful
- Green chilli 1 (optional)
- Spinneysfood Full-Fat Greek Yoghurt 250ml
- Spinneysfood Organic White Grape Vinegar 1 tbsp
- Spinneysfood Fine Grain White Sugar ½ tsp
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Cape Malay potato samoosas with coriander-mint yoghurt
South African 45 Mins Prep · 25 Mins Cook
- Peel 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.