Sumayva Vally’s Samosa Tradition

Image courtesy of Sumayva Vally.

Ever since she was young, Sumayva Vally has gravitated towards design that joins multiple cultural and historical narratives, a fusion she first experienced in her grandmother’s samosas. Growing up, the architect and founder of the Johannesburg-based studio CounterSpace would gather around the kitchen with her family in the months leading up to Ramadan to make samosas—and memories.. “I clearly remember standing over my grandmother’s table, the shortest girl in a production line of samosa-filling cousins,” the architect fondly tells Family Style.

‍

Ingredients 

• Samosa filling of your choice 
• Samosa purr (pastry)
• Flour and water mixture for paste
• Oil for frying 

Instructions

1. Make a cone with a third of the length of the filo strip
2. Fill with filling
3. Fold bottom left to the top middle, press the air out of the filling
4. Fold top right to top left, again press the air out of the filling
5. Seal the last fold with flour and water paste
6. Fold the final edge far left to right and squeeze to seal
7. Fry in oil