Recipe · How to fold samosas · +258
From Gabriella. The Mozambican triangle method, step by step.
The story
In Mozambique a samosa is called a chamuça and they are everywhere — petrol stations, street corners, weddings. The fold is the same everywhere: a long rectangular strip becomes a triangular pocket through a series of cumulative folds. It looks complicated the first time. By the tenth one your hands know. By the hundredth, you stop thinking about it.
Ingredients
Method
Cut each pastry sheet in half lengthways to get 24 long strips about 8 cm wide. Keep them covered with a damp cloth — pastry dries fast and cracks when you fold.
Take one strip. Fold the bottom-right corner up and to the left to make a triangle pocket. Then fold along the bottom of the triangle to close the pocket on the underside. You now have an open triangular cone.
Open the cone and spoon in 1 heaped tablespoon of cooled filling. Don't overfill — the seal won't hold. Press the filling down lightly.
Fold the triangle upward and over, then over again, keeping the triangular shape on each fold. When you reach the end of the strip, brush the last flap with flour paste and press it firmly against the body of the samosa. Hold for 5 seconds.
Inspect every edge. Any gap and oil gets in or filling leaks out during frying. Re-seal with paste wherever you're unsure.
Heat the oil to 175 °C. Lower the samosas in gently, 4 to 6 at a time. Fry 3–4 minutes, turning once, until uniformly golden brown. Drain on paper. Serve immediately.
Gabriella's tips
Three things that make the difference: (1) Cooled filling, always. Hot filling melts the pastry and the seal fails. (2) Generous flour paste. People skimp — don't. (3) Fry at 175 °C, no hotter. Too hot and the outside browns before the filling heats through.
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