First posted: Jun 9, 2013



Episode 6 – Exploring the Cape Malay Bo-Kaap with culinary expert Faldela Tolker
Chicken Samoosas
Lamb Curry



Cooks in:        Serves:4

  • 750 ml (3 cups) flour
  • 2 teaspoon baking powder
  • 1 tsp salt (level)
  • 50 ml vegetable oil
  • Enough water to form a dough
  • 250g butter
  • Vegetable oil for frying

What to do

1. Mix flour, baking powder, salt and a heaped teaspoon of butter together

2. Add oil and rub with finger tips until fine breadcrumbs form

3. Add water gradually until an elastic dough comes together

4. Take dough and form a ball the size of a tennis ball and roll out on a floured surface to form the size of a dinner plate

5. Spread butter on dough

6. Roll and pull the dough until it is about 2cm thick

7. Roll in the opposite direction - one side in and one side out

8. Roll the dough into a snail and put left side on right side and press down on top of each other

9. Cover dough with a tea towel and leave to stand for 30 minutes

10. Roll each disc out on a floured surface and fry in hot oil until golden brown, approximately 2 minutes on each side

11. 'Smack' the cooked roti between your hands before serving with curry, this will make it more flaky

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