\u00a0<\/p>\n
SAMOOSA MINCE Braise mince with ghee and water only for about 10 min, then add masala and spices, cook till water burns out then add onions (water should be squeezed out) add onions to mince and burn out all the water, once cold add greens.<\/span><\/p>\n \u00a0SAMOOSA PUR RECIPE<\/span><\/strong><\/p>\n 5 cups flour<\/span> Place flour and salt in a bowl, add enough water to form a firm dough, knead dough till smooth and leave to rest for 15 min. Divide dough into 14 balls, roll 7 balls out, circle to be size of a side plate, brush with oil, sprinkle flour and stack on top of one another making sure top layer does not have oil. Roll out evenly to fit a baking tray, place dough on greased tray and brush very lightly with oil, bake in pre heated oven on 180 until top sheet puffs up, remove from oven and separate immediately. Stack together once cool, trim edges and cut into 6cm strips. Repeat procedure with remaining balls.<\/span><\/p>\n CHEESE SAMOOSA<\/span><\/strong><\/p>\n 1 kg gouda cheese grated<\/span> Braise raai\/mustard seeds, jeero, curry leaves, green chillies and garlic then add to grated cheese. Add whole corn (steamed) and 3 tblsp fresh green chutney thereafter add greens and fill.<\/span><\/p>\n POTATOE FILLING FOR SAMOOSAS<\/span><\/strong><\/p>\n 5 large potatoes or 8-9 small\/medium, cubed<\/span> Braise & add to potatoes. When cool add in 3\/4 cup cubed cheddar cheese & 1\/2 cup sour cream<\/span><\/p>\n RECIPES COURTESY KHATIJA EBRAHIM\u00a0<\/span>FROM RADIO ISLAM<\/span><\/strong><\/p>\n \u00a0<\/p>\n","protected":false},"excerpt":{"rendered":" \u00a0 SAMOOSA MINCE RECIPES COURTESY KHATIJA EBRAHIM FORM RADIO ISLAM1 kg chicken mince3 tblsp ghee\/oil5 tbsp green masala2 tsp salt3 tblsp dry dhana3 onions (finely chopped)Greens Braise mince with ghee and water only for about 10 min, then add masala and spices, cook till water burns out then add onions (water should be squeezed out) […]<\/p>\n","protected":false},"author":1,"featured_media":27084,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[108],"tags":[],"class_list":["post-22533","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-scrumptious-savouries"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/radioislam.org.za\/a\/wp-content\/uploads\/2019\/11\/Moong-Dhal-Samoosa-Filling-Recipe.png?fit=400%2C250&ssl=1","jetpack_sharing_enabled":true,"jetpack-related-posts":[],"jetpack_shortlink":"https:\/\/wp.me\/pc0QIf-5Rr","jetpack_likes_enabled":true,"publishpress_future_action":{"enabled":false,"date":"2026-04-23 07:40:39","action":"change-status","newStatus":"draft","terms":[],"taxonomy":"category","extraData":[]},"publishpress_future_workflow_manual_trigger":{"enabledWorkflows":[]},"_links":{"self":[{"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/posts\/22533","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/comments?post=22533"}],"version-history":[{"count":0,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/posts\/22533\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/media\/27084"}],"wp:attachment":[{"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/media?parent=22533"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/categories?post=22533"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/tags?post=22533"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
<\/strong><\/span>
RECIPES COURTESY KHATIJA EBRAHIM FORM RADIO ISLAM<\/strong><\/span>
1 kg chicken mince<\/span>
3 tblsp ghee\/oil<\/span>
5 tbsp green masala<\/span>
2 tsp salt<\/span>
3 tblsp dry dhana<\/span>
3 onions (finely chopped)<\/span>
Greens<\/span><\/p>\n
\u00bd tsp salt<\/span>
2 \u00bd cups cold water<\/span>
Melted ghee or oil<\/span>
Flour for sprinkling<\/span><\/p>\n
3 desertspoons oil<\/span>
2 tsp raai\/mustard seeds<\/span>
2 tsp jeero <\/span>
few curry leaves<\/span>
2 tblsp green chillies<\/span>
2 tblsp garlic <\/span>
1 tsp dry dhana<\/span>
salt <\/span>
\u00bd tsp arad<\/span><\/p>\n
Boil in salt water till done<\/span>
When done mash & add the following ingredients:<\/span>
2 tsp lemon juice<\/span>
Salt & pepper<\/span>
Then make a wagaar with:<\/span>
1 tbsp ghee<\/span>
1&1\/4 tsp mustard seed<\/span>
1 & 1\/4 tsp jeeroo<\/span>
curry leaves<\/span>
2 tsp garlic<\/span>
2 tsp green chillies<\/span><\/p>\n