Makes 36 Samoosas
100 ml (50 g) McCain Diced Onion
2 garlic cloves, chopped
2cm-piece fresh ginger, grated
15 ml medium curry powder
Fine salt, to taste
60 ml oil, with extra for deep frying
400g McCain Slap Chips
180 ml (110 g) McCain Garden Peas
Small bunch coriander leaves, finely chopped
36 sheets Samoosa pastry, defrosted
50 ml cake flour mixed with 100 ml water
Mango chutney/atchar, to serve
- Heat a medium saucepan, add 60 ml vegetable oil; sauté the McCain Diced Onions, garlic, ginger and curry powder until fragrant and browned slightly, season with salt
- Add the McCain Slap Chips and enough water to cover, bring to a simmer and cook for 15 minutes stirring occasionally. The chips will soften, using a spatula cut the chips into bite sized pieces.
- Add the McCain Garden Peas and stir; cook for a further 5 minutes, remove from heat and transfer to a medium mixing bowl and allow to cool.
- Add the flour to a small mixing bowl and enough water to form a slurry.
- Once the potato and pea mixture has cooled; stir through the chopped coriander.
- Preheat the oil to 180°C
- On a chopping board; horizontally lay Samoosa pastry in front of you.
- Add a teaspoon of filling per sheet, working on one Samoosa at a time; roll the top left corner down and over to the right-hand side forming a straight seam.
- Press down slightly to spread the filling into the corners; fold the Samoosa up then fold the bottom right up and over to the top left forming a neat seam. Repeat until there is a cm border at the top and brush with the flour water mixture; seal and place on tray ready for frying. Repeat this until all the filling is used (see diagram below).
- Fry in small batches in the preheated oil until golden.
- Serve hot with mango chutney or atchar.
Variations, Hints and Tips
- Serve with yoghurt and cucumber as a dipping sambal.
- Add 50 g grated Cheddar cheese once the mixture is cooled.
- Make the Samoosas ahead of time and freeze in an airtight container for up to 3 months