The most popular “ti gad jak” are not very easy to make, but very easy to eat…
Samosas and chilli cake, mint chutney and “love-apple” tomato chutney
They must be prepared in advance and stored in the freezer. Warning: these nibbles are very addictive!
Ingredients (Serves 4)
The samosa dough:
- 110g wheat flour
- 6ml sunflower oil
- 80ml warm water
- 2g salt
- 10g butter
1. Mix all ingredients by hand and work into a smooth paste. Cover in cling film and keep cold.
The potato curry:
- 300g potatoes
- 50g onion
- 10g mixed garlic
- 10g mixed ginger
- 100g shelled peas
- 25g tomato
- 10g coriander
- 10g cumin
- 7g tumeric
- 5g cayenne pepper
- 10g chopped fresh coriander
- 20ml sunflower oil
- 5g salt
1. Peel and cut the potatoes coarsely, slice the onions, chop the tomatoes.
2. Sweat the onions with oil, add the ginger and garlic puree, the spices and cook for 3 to 4 minutes.
3. Stir in the potatoes, tomatoes and salt. Cook until the potatoes are soft. add the peas and remove from heat. Store in a cool place.
Making the samosas:
- Flour
- Water
1. Make twenty samosas. Roll out the dough and cut into strips that are 24cm long and 6cm wide.
2. Place the cold potato curry in the bottom of each strip and roll it to obtain triangular-shaped samosas.
3. Paste down the edges with a little flour mixed in water. Keep them cool.
The chilli cakes:
- 250g peas
- 50g chopped onion
- 2g dried chilli chopped
- 25g onion chopped tail
- 25g chopped fresh coriander
- 50g watercress leaves
- 2g karipulay
- 5g cumin seeds
1. Soak the peas for 30 minutes. Drain and mash with a mixer or blender, then mix them in a bowl with the remaining ingredients. Season them.
2. Roll out twenty balls and freeze them.
The love-apple tomato chutney:
1. Mix all the ingredients and store them in a cool place.
The mint chutney:
- 125g natural yogurt
- 25g fresh mint
- 25g coriander
- 5g caster sugar
- 5g salt
- 2g pepper
1. Mix all the ingredients and store them in a cool place.
Finishing and presentation
Fry the samosas and the chilli cakes. Arrange them and serve with the sauces.
Chef’s comment
Samosas can be made with all kinds of fillings. The important thing is to keep a starchy base that allows the ingredients to bind to each other and makes it easier when you are putting them together.
Sommelier’s suggested wine
Dry white wine:
- Côtes du Lubéron, Chèóteau du Mille, 2010 France
- Swartland Badenhorst, 2010 South Africa