These are from memory so forgive me if they are not exactly correct.

My grandfather, Baba aka Sultan, used to make us samosas and we would freeze them. This is what I remember from the times I did it with him in South Africa.

There are a few tricky parts, but the hardest might be the folding and choosing the right pastry or “pur”. You don’t want the super puffy one. Get the one that becomes hard without rising. I think this one by Fatima in South Africa is the one we used. We used to go to Fordsburg to buy all the ingredients at United Butchery.

You can also make your own pur/pastry (maybe difficult). See these links :

• Pur recipe “Curry Lovers SA” link 1
• Chachi’s Kitchen
• The Ismaili

Chicken samosa

This is the one that I remember.

Ingredients

• Butter or ghee or neutral oil or a mix
• 3 chicken breasts chopped or grounded
• 2 onions finely chopped
• 2 garlic bulbs crushed
• 2 large ginger roots crushed (can be done with the garlic)
• 1 handful of spring onions finely chopped in rings
• 1 handful of fresh coriander finely chopped
• Juice of 2 lemons
• Salt
• Pepper
• Spices
  • 1 tbsp of cumin powder
  • 1 tbsp of coriander powder
  • 1 tsp garam masala
  • 1 teaspoon of turmeric powder
• 1 or 2 chopped green chillies (if you want spicy)

Instructions

1. On medium-high heat, fry the onions with half the spices in a generous amount of butter or ghee and some oil until lightly brown
2. Add the chicken and cook
3. Add the crushed garlic and ginger
4. Add salt and pepper to taste
5. Add the rest of the spices including turmeric
6. Let it cool a bit and put in a bowl
7. Add the chopped spring onions and chopped coriander
8. Add lemon juice to taste
9. Add green chillies if you want and mix
10. Taste for salt and lemon, adjust

Folding

Remove the pur from the freezer and put in a wet towel. Let defrost. When they’re soft, you can start folding them.

Before folding, make the “glue” to close the corners with holes.

“Glue” : 40% water and 60% white flour. It has to be a little thick.

Watch this video (there are other variations):

Filling

Fill each samosa just enough : not too little and not too much that it breaks. Practice. Fry one or two and taste. Adjust.

Serve with a slice of lemon and pili pili (Congolese chili sauce).

Variations:

Swap the chicken for the following :

• Cheese, corn, cabbage and mustard seeds
• Minced meat
• Vegetarian mix : potatoes, peas, etc…