{"id":8306,"date":"2008-08-04T09:22:10","date_gmt":"2008-08-04T07:22:10","guid":{"rendered":"http:\/\/dev.radioislam.org.za\/wordpress\/2008\/08\/04\/baked-samoosa-020808\/"},"modified":"2008-08-04T09:22:10","modified_gmt":"2008-08-04T07:22:10","slug":"baked-samoosa-020808","status":"publish","type":"post","link":"https:\/\/radioislam.org.za\/a\/baked-samoosa-020808\/","title":{"rendered":"Baked Samoosa (02.08.08)"},"content":{"rendered":"\n


<\/o:p><\/span><\/p>\n

 <\/o:p><\/span><\/p>\n

Dough:<\/o:p><\/span><\/p>\n

 <\/o:p><\/span><\/p>\n

+- \u00bd cups cake flour<\/o:p><\/span><\/p>\n

2 Desert spoons fime semolina<\/o:p><\/span><\/p>\n

30g butter<\/o:p><\/span><\/p>\n

+- 1\/3 cup ice water<\/o:p><\/span><\/p>\n

Pinch of salt<\/o:p><\/span><\/p>\n

Egg for brushing<\/o:p><\/span><\/p>\n

 <\/o:p><\/span><\/p>\n

 <\/o:p><\/span><\/p>\n

Filling:<\/o:p><\/span><\/p>\n

 <\/o:p><\/span><\/p>\n

1 tsp olive oil<\/o:p><\/span><\/p>\n

1 onion <\/o:p><\/span><\/p>\n

1 Tbsp garlic and giner paste<\/o:p><\/span><\/p>\n

1 tsp mustard seeds<\/o:p><\/span><\/p>\n

3 pods of cardamom <\/o:p><\/span><\/p>\n

200g lean mince or chicken<\/o:p><\/span><\/p>\n

1 medium potato <\/o:p><\/span><\/p>\n

1 \u00bd – 2 garam Masala <\/o:p><\/span><\/p>\n

1 tsp tomato paste<\/o:p><\/span><\/p>\n

\u00bd – 1 tsp ground cinnamon <\/o:p><\/span><\/p>\n

3 cloves <\/o:p><\/span><\/p>\n

\u00bd tsp pepper<\/o:p><\/span><\/p>\n

1 tsp salt<\/o:p><\/span><\/p>\n

 <\/o:p><\/span><\/p>\n

Method:<\/o:p><\/span><\/p>\n

 <\/o:p><\/span><\/p>\n

Dough:<\/o:p><\/span><\/p>\n

 <\/o:p><\/span><\/p>\n

Sift flour, semolina and salt and rub in soft butter till mixture resembles crumbs<\/o:p><\/span><\/p>\n

Add water gradually to form firm dough<\/o:p><\/span><\/p>\n

Sprinkle surface with a little flour and knead dough for 8-10 minutes until it is smooth and elastic.<\/o:p><\/span><\/p>\n

Cover dough with cling wrap and leave to rest.<\/o:p><\/span><\/p>\n

 <\/o:p><\/span><\/p>\n

Filling: <\/o:p><\/span><\/p>\n

 <\/o:p><\/span><\/p>\n

Fry onion, garlic and ginger mustard seeds and crushed cardamom for 5 minutes.<\/o:p><\/span><\/p>\n

Add mince and stir fry quickly over high heat until browned.<\/o:p><\/span><\/p>\n

Lower heat and add masala cinnamon, cloves, potatoes.<\/o:p><\/span><\/p>\n

Cover and simmer gently for 15 minutes <\/o:p><\/span><\/p>\n

Roll dough and cut into circles <\/o:p><\/span><\/p>\n

Spoon 1 tsp of filling into each circle <\/o:p><\/span><\/p>\n

Dampen the edges with water (press together 2 sides to form a cone and bring the remaining  <\/span>edge to the centre to form a triangle. Press together the edges to seal.<\/o:p><\/span><\/p>\n

Brush samoosa with beaten egg, <\/o:p><\/span><\/p>\n

Bake at 180 for 10 min or until lightly browned.<\/o:p><\/span><\/p>\n

Filling of your choice. <\/o:p><\/span><\/p>\n

 <\/o:p><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

  Dough:   +- \u00bd cups cake flour 2 Desert spoons fime semolina 30g butter +- 1\/3 cup ice water Pinch of salt Egg for brushing     Filling:   1 tsp olive oil 1 onion 1 Tbsp garlic and giner paste 1 tsp mustard seeds 3 pods of cardamom 200g lean mince or chicken […]<\/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":[2102,1176,2020],"class_list":["post-8306","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-scrumptious-savouries","tag-baked-samoosa-02-08-08","tag-recipe","tag-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-29Y","jetpack_likes_enabled":true,"publishpress_future_action":{"enabled":false,"date":"2026-04-27 12:28:07","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\/8306","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=8306"}],"version-history":[{"count":0,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/posts\/8306\/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=8306"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/categories?post=8306"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/tags?post=8306"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}