• Jacques Erusmus


    • 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



    Heat the oil and lightly fry the onion, garlic and ginger with the curry powder.


    Add the spices and vegetables. Cook, stirring occasionally, for 15 minutes.


    Remove from heat and allow to cool before filling the samoosas.


    Fold the samoosa according to packet instructions and seal with a paste of flour mixed with water to prevent the filling from spilling out.


    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.