Samoosas

Name: Samoosas
Total time: 3600 s
Yield: 10 servings
Cuisine: South African
Ingredients: 500 g pastry; 3 large carapau fish; 4 large onions; 6 fresh green chillies; 1 large carrot; 1 tsp dhanya spice; 1 small bunch spring onion; 1 sachet benny spice or salt; 2 cloves garlic; 375 ml oil to deep fry; 1/4 glass water; 4 tablespoon flour for paste

Very tasty

Very tasty

Saved

Ingredients

1 hour

10 servings

500 gpastry
3large carapau fish
4large onions
6fresh green chillies
1large carrot
1 tspdhanya spice
1small bunch spring onion
1 sachetbenny spice or salt
2 clovesgarlic
375 mloil to deep fry
1/4 glasswater
4 tablespoonflour for paste

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Steps

1 hour

1

Clean carapau fish well
2

Then boil for 10 minutes when cool take out the bones and mince the fish
3

Separately, fry all the onions, garlic and diced carrots
4

Add diced chillies and dhanya
5

Add your minced fish and stir
6

Mix together the water and flour to make a paste. Measure your fish mixture with a spoon add it into the pastry and fold into triangle shapes and seal with the flour paste to close tightly.
7

Then fry in hot oil for 5 minutes until golden brown and crispy.