Love triangle
Much as we love samoosas, not many have attempted making them at home, largely because the process can be a little daunting. Yet, once you’ve done it, you will have a new appreciation for what a labour of love it is to make this deep-fried deliciousness.
Those who’ve been there, done that shared their samoosa-making secrets and stories with the group.
PRODUCTION LINE
Mariam Peters
My family used to make our own (the sheets of dough used to make the samoosa strips or , in Afrikaans). It really was a family affair; two aunts made the dough, my one cousin and I rolled the balls and a third aunty rolled out into a huge rectangle, it went into the oven until the dough bubbled and swelled – the dough must not be dry or hard. Once out of the oven, the rectangle’s edges were trimmed and cut into four long strips. Then it was time to separate the layers and place the in a damp, clean kitchen towel. Once we had 500 , we began filling them with mince and onion. The onion had to be chopped very finely and wrung out in a cloth to get rid of all the juice so that the samoosas wouldn’t be wet. Five or six of us then took on the job of folding the samoosas, using a paste of flour and water to seal them.
