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We grew up with Vetkoek in our home – my kids didn’t – My son has now fallen in love with it and is paying for it almost daily. I had to rack my brains for mom’s recipe, run it by my sister and still sought confirmation from another recipe group. Happy to say we all had the exact same agreements just quantity and method differed. Here’s how I made it (had to make a second batch) which I filled with a hot and spicy Mince Curry and Peas.
6 cups flour
1 ½ pkts instant yeast
1 tblsp sugar
1 tsp salt
3 tblsp oil
Luke warm water
Mix flour salt and sugar, add the yeast.
Rub in the oil.
Add enough Luke warm water to form a pliable dough and knead for 10 minutes.
Leave to rise covered in warm place till double in size.
Roll out on floured surface into long rope.
Cut out squares leave to rise another 15 minutes.
Fry in shallow medium hot oil on both sides till golden brown.
Mince Curry with Peas
1 kg lean beef or lamb mince
4 tblsp oil
1 large or 2 small onions
1 biggish grated tomato
1 small can tomato paste
4 potatoes, cubed
1 tblsp garlic/ginger paste
3 green chilies chopped (or more)
1 tsp each methi, fenugreek, cumin seeds
½ tsp coriander seeds
1 tblsp biryani seeds
1 cinnamon stick
2 white, 2 green and 1 black cardamom pod
1 star anise
1 bay leaf
2 sprigs curry leaves
1 level tsp turmeric
1 heaped tsp dhania powder
1 heaped tsp jeera powder
2 tblsp Kashmiri chili powder
2 tblsp Taj Mahal Durban Curry powder
Bunch of coriander, half chopped half for garnish
1 ½ cups frozen peas
Level tsp garam masala
Dry roast all seeds except cinnamon, star anise and bay leaf in heavy based pot till fragrant
Once aromatic add to coffee grinder and grind till fine.
Heat oil in pot when hot add onions, chili, bay leaf.
Add a pinch of salt and fry on low heat for 5 minutes.
Add ground spices and garlic and ginger paste and fry a further five minutes.
Add mince and stir with a fork breaking mince to prevent clumps.
Stir till mince changes colour and no longer pink.
Add curry leaves and all spices and stir watching that spiced don’t stick.
Add tomatoes, tomato paste, potatoes and 1 cup boiling water.
Cover with lid and simmer on medium/low till potatoes are tender
Add chopped coriander and frozen peas and extra garam masala and simmer for another 15 minutes on low.
Fill those Vetkoek, garnish with fresh dhania (which they will discard before they tuck in anyway). Enjoy.
Prepared, tried and tested by: Melanie Kramar
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