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  • 1 kg mutton mince, wash and drain
  • Liquidise:
  • 4 large onions, chopped
  • 4 – 6 green chillies
  • 1 bunches dhanya, washed and chopped
  • Extra:
  • 1 teaspoon salt
  • 1 tablespoon ginger and garlic
  • ½ teaspoon turmeric
  • ½ teaspoon coarse black pepper
  • 1 teaspoon coarse red chilli or to taste if preferred  (I add extra green MASALA and omit the red chilli altogether)
  • Garnish:
  • chopped dhanya
  • spring onions

Add mince to a large pot, braise on medium heat.
Cook for 15 minutes, stirring occasionally to avoid scorching.
Add in ginger and garlic, salt, turmeric, liquidised green onionmix, masala and pepper optional.
Cook for a further 20 minutes stirring now and then, breaking lumps.
When mince is cooked remove from heat, the mince should be dry and slightly moist.
Cool mince before filling samoosa.
Add chopped greens if preferred.

  • 3 cups of cake flour
  • cold water
  • pinch of salt
  • 1 teaspoon of lemon juice
  • 12 teaspoons of ghee (clarified butter)
  • Substitute:
  • Ghee can be substituted for margarine or butter but this does alter the taste.

Sift flour and salt together.
Combine the lemon juice and water. Add this liquid mixture to the dry ingredients.
Mix well to form a dough. Knead the dough to remove any air bubbles.
Divide the dough into 12 portions.
Roll each portion into a ball and flatten it between the palms of your hand.
Roll the portions on a floured board into Roti circles.
Using only 6 circles, brush each side with 1 teaspoon of ghee.
Pile the each disc on top of each other with a sprinkling of flour between each Roti disc.
Do not grease the underneath of the last disc and the surface of the top roti disc.
Roll out the pile of 6 disc’s into a single large circle.
Trim of the edges of the circle to form a square.
Toast the dough circle on both sides on a non stick frying pan or a flat grill.
Toss and turn lightly several times to separate the layers.
As soon as the layers begin to separate remove from heat and set aside. This is now samoosa pastry or pur.
Repeat the steps with the remainder of the 6 portions.
When the pur is cooled, cut the pur into two inch wide long strips.
The strips can be filled with the filling of your choice and deep fried until golden brown in colour.

Recipe and photo: Leyla Randera

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