Love Triangle Samoosas and Boland Cellar Talent & Terroir Chenin Blanc
What’s not to love about this golden delicious South African comfort snack? A favourite among many locals, this traditional samoosa recipe comes complete with a vegetable style Bobotie filling. We’re confident you’ll have loads of fun making it with a glass of Boland Cellar Talent & Terroir Chenin Blanc wine in hand. Have fun!
FILLING INGREDIENTS:
1 cob corn, kernels sliced off the cob
1 onion, peeled and finely chopped
1 Tsp mustard seeds
1 cinnamon stick
1 medium carrot, grated with the skin
1 small zucchini, coarsely grated with the skin
1 cup lentils, cooked and drained
2 Tbsp sultanas
4 cloves garlic, chopped
Small piece fresh ginger, peeled
1 Tsp curry powder
1 Tsp turmeric
Handful spinach or kale, leaves removed from the stem, leaves finely chopped
½ cup mozzarella
MAKE THE FILLING:
1. Heat the olive oil in a medium pan on low to medium heat. Add the onion, mustard seeds and the cinnamon stick and fry the onions until soft
2. Add the carrot, ginger, garlic, corn kernels, zucchini, curry powder and turmeric and
3. Cook on high heat for 2 minutes. Stir well
4. Remove the mixture from the heat. Add and combine the lentils, sultanas and spinach or kale. Stir to combine.
WRAPPING INGREDIENTS:
• Samoosa wrappers, 1 to 2 per person
• Water, and a little flour made into a paste, for the glue
WRAP THE SAMOOSAS:
1. Place one wrapper on a clean board and brush the flour paste on the inside of the wrapper.
2. Folding… please refer to visual reference for steps (image credit: Kaluhi’s
3. Place each samoosa on a baking tray, making sure they don’t stick to each other
4. Heat a large pan over a medium heat, add enough vegetable oil to fill a third of the pan and fry the samoosas 2 to 3 minutes until golden brown. Tip: To gauge whether the oil is hot enough for frying, add a breadcrumb to the heated oil. If the oil immediately simmers, it’s ready for frying
DIPPING SAUCE OPTIONS:
• Yoghurt, chopped mint and coriander
• Fresh bananas and peach chutney
• Tomato and onion, finely chopped and mixed with salt and pepper
