Ingredients: Makes 30


  1. Sift flour and salt and rub in oil. Add some water, mix and knead into a stiff dough.
  2. Divide dough into small balls.
  3. Roll 3 of the balls out into thin rounds.
  4. Smiear them with oil and pile them one on the other.
  5. Rol the pile of rounds into a much bigger round.
  6. Heat this big round of dough on both sides in a heave-based pan. Remove and keep aside.
  7. Repeat the same process with the other balls.
  8. Cut the toasted rounds into long strips.
  9. Seperate layers, trim them and keep aside.
  10. Them fill them up and form into samoosa shapes. Seal the last edge over with some flour and water paste and fry in hot oil until golden brown.
  11. Drain and serve hot with chutneys.

Suggested Filling:

  1. 500g potatoes, boiled and mashed and mixed with chopped green chillis and onions, 1 tablespoon curry powder, Some chopped coriander and mint leaves, Salt and canned peas.

  2. 500g minced meat cooked in two tablespoons oil with the same ingredients given above and 1 tablespoon dry roasted cumin powder.

  3. Fried flakes fish and same ingredients as (1).


NOTE: We would like to say a big thank you to the author of the recipe book called "Mauritian Delights", Mrs Lalita Sookhee,  who has kindly given  us the authorisation to copy some of the recipes that are in her book. If you wish to buy the "Mauritian Delights" recipe book which contains over 300 absolutely delicious mauritian recipes, please contact Mrs Lalita Sookee at Lsookhee@usa.net   or Connect@netcourrier.com.