The samoosa made its way to Durban through Indian immigrants who arrived in the late 19th and early 20th centuries.
Over time, Durban developed its own unique spin on the samoosa, characterized by bold flavors, spicy fillings, and a thinner, crispier pastry than traditional Indian varieties. Today, the Durban samoosa is an iconic snack enjoyed by locals and visitors alike!
Here are some versions of samoosa fillings.
Ingredients:
For Meat Samoosas (Beef or Chicken):
- 500g ground mutton, beef, chicken mince or tinfish
- 1 large onion, finely chopped
- 2 tbsp oil
- 1 tbsp ginger-garlic paste
- 2 tsp ground coriander
- 1 tsp cumin seeds
- 1 tsp turmeric powder
- 2 tsp garam masala
- 1-2 tsp chili powder (adjust to taste)
- Salt, to taste
- Fresh coriander leaves, chopped
- 1 medium potato, peeled, boiled, and cubed (optional for added texture)
For Vegetarian Samoosas (Potato and Pea):
- 3 medium potatoes, boiled and cubed
- 1 cup green peas (fresh or frozen)
- 1 large onion, finely chopped
- 2 tbsp oil
- 1 tbsp ginger-garlic paste
- 2 tsp ground coriander
- 1 tsp cumin seeds
- 1 tsp turmeric powder
- 2 tsp garam masala
- 1-2 tsp chili powder (adjust to taste)
- Salt, to taste
- Fresh coriander leaves, chopped
Instructions:
Prepare the Filling:
- For both meat and vegetarian versions, heat oil in a pan over medium heat. Add the chopped onion and sauté until golden brown.
- Add ginger-garlic paste and cook until fragrant.
- Add the cumin seeds, ground coriander, turmeric powder, garam masala, and chili powder. Sauté for 1-2 minutes until the spices are well-roasted.
- For Meat Samoosas:
- Add the ground meat and cook until browned and fully cooked through. If using, add the cubed potato and cook for a few more minutes until the flavors are well combined.
- For Vegetarian Samoosas:
- Add the cubed potatoes and peas, and mix well. Cook for 5-7 minutes, allowing the spices to coat the vegetables thoroughly.
- Season with salt and stir in the fresh coriander leaves. Allow the filling to cool before using.
Assemble and Fry:
- Folding: Place a spoonful of filling in a samoosa pastry sheet and fold it into a triangle shape. Seal the edges with a paste made from flour and water to prevent the filling from leaking during frying.
- Frying: Heat oil in a deep pan. Fry the samoosas in small batches until they are golden and crispy. Drain on paper towels.
Serve:
- Serve hot with chutney, tamarind sauce, or a spicy Durban-style chili sauce.
Tips:
- Make Ahead: You can prepare the filling in advance and store it in the fridge for a day or two. This lets the flavors develop and saves time when you’re ready to assemble and fry.
- Baking Alternative: For a healthier option, you can bake the samoosas at 200°C (390°F) for 15-20 minutes, turning halfway through, until crispy and golden.
- Use Leftovers: Any leftover filling can be added to wraps, sandwiches, or even as a topping for baked potatoes!
