INDULGE: Munching on samoosas straight out of the fryer is the best
INDULGE: Munching on samoosas straight out of the fryer is the best
INDULGE: Munching on samoosas straight out of the fryer is the best
INDULGE: Munching on samoosas straight out of the fryer is the best

A week ago the world celebrated World Samoosa Day and if you missed out, then fear not.

Who says we need just one day to indulge in these heavenly savoury bites?

According to Days of the Year, the samoosa finds its origin in Middle East before the 10th century.

During the 13th and 14th century, the driehoekie vleiskoekie was brought by traders to India and it quickly became popular.

To this day, I’ve been to a few parties and family gatherings where the humble samoosa was not featured.

Like many people, I’m sure your samoosa experience was the traditional mince one.

I must admit, for many years I thought this was the only way to enjoy the crispy triangles.

So you can imagine my excitement when I discovered chicken and my new favourite, cheese and corn samoosas!

Who doesn’t like stringy, melted cheese?!

A well-known take-aways just a few steps away from our office really makes a decent cheese and corn samoosa.

The catch is to get it fresh out of the fryer when the phyllo pastry is still hot and golden brown and the oozing cheese bursts out when you take your first bite.

Mmmm, water my mond nou!

The trick to making the perfect samoosa is getting the shape just right and securing all the edges so the filling doesn’t get out.

Mens moet ook maar gifted wees om daai pastry so te kan vou, but everyone has that one aunty who does it with her eyes closed.

Now, if you’ll excuse me, I’m going to get myself some cheesy samoosas before it’s gone!

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