One of the most irresistible local Malay snacks is the perfectly golden, crispy, and flavourful samoosa. There are various ways to successfully fill and fold them perfectly and every household has their own tips and tricks. This is the MK method: tried, tested, and shown step-by-step.
1.
Combine a little flour and water to create a paste. Place a heaped teaspoon of prepared cold filling onto the left-hand side of a pastry strip.
2.
Using the flour paste as a glue, fold the bottom left corner up to the top to create a triangle.
3.
Continue folding up in opposite directions until all the pastry is folded. Seal and set aside.
4.
Deep-fry in hot oil until golden and drain on paper towel.
Words by: Chad January
Photographs: Zhann Solomons, Fresh Living Magazine, Getty, Shutterstock.
