Now there are lots and lots of Samousas recipes out there, and they sell Samousas almost everywhere, but nothing really compares to the Mauritian way of making Samousas and it's of course the one I like most, specially when eaten hot with a freshly made coriander chutney or chilli sauce.
To make Samousas, the Mauritian way, you will need:
- 10 Sheets of spring roll pastry, thawed and wrapped in a damp towel.
Cut each sheet lengthwise into 3 rectangular pieces to make 30.
- Vegetable oil, enough for deep frying.
For the filling you will need:
- 3 large potatoes, boiled and corsely mashed.
- 135grams of frozen peas, boiled and drained.
- 1 teaspoon coriander powder.
- 1 teaspoon cumin powder.
- 1 medium onion, finely chopped.
- 2 green chillies, finely chopped.
- 2 tablespoons of chopped coriander leaves.
- 2 tablespoons of chopped mint leaves.
- Juice of 1 lemon.
- salt to taste.
Now we need to toss all the ingredients together in a big mixing bowl until well blended.
Go ahead and adjust the seasoning if necessary.
To make the Samousas into their triangle shape is very easy.
Take one strip of the spring roll pastry sheet and place one tablespoon of the filling mixture at one end of the strip.
Now diagionally fold the pastry sheet to form a triangle. Use a little bit of water with your fingertips to seal the pastry sheet together.
Follow the same steps for the following strips of the pastry sheets.
Heat enough oil for deep frying and fry the samousas in small batches until they are golden brown.
Make sure to reduce the heat while frying so as not to burn the samousas.
Serve hot with a fresh coriander chutney or with chilli sauce.
Enjoy!
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