Jacques Erusmus
Ingredients
- 30ml (2 tbsp) oil
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- 15ml (1 tbsp) grated ginger
- 2,5ml (½ tsp) curry powder
- 1 chilli, chopped
- 5ml (1 tsp) ground coriander
- 5ml (1 tsp) ground cumin
- 2ml turmeric
- 250g frozen mixed vegetables
- frozen samoosa pastry (pur), thawed
- oil, for deep-frying
Instructions
1
Heat the oil and lightly fry the onion, garlic and ginger with the curry powder.
2
Add the spices and vegetables. Cook, stirring occasionally, for 15 minutes.
3
Remove from heat and allow to cool before filling the samoosas.
4
Fold the samoosa according to packet instructions and seal with a paste of flour mixed with water to prevent the filling from spilling out.
5
Heat the oil in a deep saucepan and deep-fry the samoosas slowly until light brown, about 5 minutes on each side. Drain on kitchen paper. 6 Serve with your choice of chutney.
![Chef Hugo Uys’ 5 Best [of New York]](https://www.foodandhome.co.za/app/uploads/2018/09/Chef-Hugo-Uys-5-Best-150x150.jpg "Chef Hugo Uys’ 5 Best [of New York]")
