Amagwinya are a beloved South African street food. These fluffy, fried dough balls are often enjoyed with a variety of fillings, including curry mince.
In this recipe, we’ll guide you through the process of making both the amagwinya and a flavourful curry mince filling. Let’s get started!
500g (2cups) Cake flour
1 Tbsp (15ml) Canola Oil
10g Instant Yeast
60ml (4 Tbsp) White Sugar
3g Salt
500ml (2 cups) Lukewarm water
Canola oil for frying
500g ground beef
½ tsp(2,5ml) salt
½ tsp(2,5ml) ground black pepper
½ tsp (2,5 ml) ground cumin
2 tsp (10 ml) ghee or neutral oil
1 onion, diced
140g red pepper, diced
3 garlic cloves, minced
1 tsp(5ml) ginger, minced
1 Tbsp (15 ml) tomato puree
2 Tbsp (30 Tbsp) curry powder
1 tsp (5ml) garam masala
1 tsp(5ml) ground coriander
400g chopped tomatoes
200ml water
Begin by carefully sifting the flour into a large mixing bowl to ensure a smooth consistency.
Next, add the yeast and sugar to the bowl, and stir thoroughly to evenly distribute the ingredients. Incorporate 1 tablespoon of canola oil, and water into the mixture, using a wooden spoon to blend everything cohesively. Progress to kneading the dough with your hands for 11 to 12 minutes until it reaches a less sticky texture. Transfer the dough to a floured surface, using an additional tablespoon of flour if necessary to prevent sticking. Thoroughly clean the mixing bowl, lightly coat it with oil, and return the dough to the bowl. Cover the bowl with cling wrap or a kitchen towel and allow the dough to rise for 1 to 2 hours, or until it has doubled in size.
Heat a large frying pan over high heat. Fry minced beef with salt, pepper, and cumin until browned, about 5 minutes. With a slotted spoon, remove the cooked mince from the frying pan leaving any access oil in the pan. Turn your heat down to medium heat and add 1tsp of the ghee (or oil). Add your diced onions and red peppers and cook for 5 minutes until both have softened. Add minced garlic, minced ginger, tomato puree, garam masala and ground coriander to the pan and fry for about a minute stirring continuously until the spices start to aromatic fragrances are released. Add tinned tomatoes and water, bring everything together by stirring and bringing the pan to a gentle simmer. Add cooked mince, stir again and allow to simmer for 5 minutes.
Roll the dough onto a floured board and push down to create a uniform layer. Then, cut equal-sized chunks and roll them into balls. Allow the balls to prove for 20-30 minutes. Meanwhile, heat the oil. Once the oil is hot enough, drop the dough balls into it and fry on all sides until golden brown.
Cut amagwinya in half, top with Curry mince and serve with some fresh coriander and mango chutney.
To learn more about the difference between vetkoek and amagwinya, read about it on our blog: The difference between Vetkoek and aMagwinja.
For a crispy vetkoek recipe, try our vetkoek bites with bobotie.
