Samoosas

Nutrition · per serving

Steps

1. 1

   Set a small pot of water on to boil and heat a frying pan over medium-high heat. In a cup, mix the flour and water into a smooth paste for sealing. Parboil the diced potato for 4 minutes until just tender at the edges, then drain well.

   120 g potato, peeled and cut into 5 mm dice1 tbsp flour2 tbsp water
2. 2

   Add 1 tbsp neutral oil to the hot pan. Fry the onion for 2 minutes until softened but not browned, then add the garlic and ginger and cook for 30 seconds until fragrant.

   1 tbsp neutral oil80 g onion, finely chopped2 cloves garlic, minced10 g fresh ginger, finely grated
3. 3

   Add the beef mince and cook, breaking it up well, for 3-4 minutes until no pink remains and the moisture has mostly evaporated. Stir in the cumin, coriander, chili powder, turmeric, salt, and black pepper and cook for 30 seconds to bloom the spices.

   200 g beef mince1 tsp ground cumin1 tsp ground coriander1/2 tsp mild chili powder1/4 tsp turmeric3/4 tsp salt1/4 tsp black pepper
4. 4

   Add the drained potato and peas, toss well, and cook for 2 minutes so the flavours combine and the filling dries slightly; a dry filling keeps the pastry crisp. Remove from the heat, stir in the chopped fresh coriander, and spread the filling on a plate for 5 minutes to cool quickly.

   120 g potato, peeled and cut into 5 mm dice60 g frozen peas2 tbsp fresh coriander, chopped
5. 5

   Separate the samoosa pastry sheets and keep them covered with a lightly damp cloth so they do not dry out. If the sheets are large, cut them lengthwise into strips about 7-8 cm wide.

   8 sheets (about 160 g) samoosa pastry sheets
6. 6

   Form the samoosas: place one pastry strip on the bench, fold one corner over to start a triangle pocket, add about 2 tablespoons of filling, then keep folding corner over corner into a tight triangle. Seal the final flap with a little flour paste. Repeat with the remaining pastry and filling.

   8 sheets (about 160 g) samoosa pastry sheets1 tbsp flour2 tbsp water
7. 7

   Heat the 500 ml neutral oil in a small deep pan to 175-180°C. Fry the samoosas in 2 batches for 3-4 minutes per batch, turning once or twice, until deeply golden and crisp. Do not overcrowd the pan or the oil temperature will drop.

   500 ml neutral oil
8. 8

   Drain on paper towel for 1 minute, then serve hot. The pastry should be blistered and crisp, and the filling hot all the way through.

Origin & History

Samoosas in South Africa reflect the culinary influence of Indian communities, especially in Durban and other areas shaped by migration during the 19th and early 20th centuries. Over time, they became a beloved local snack, often filled with spiced meat or vegetables and sold at takeaways, markets, and family gatherings. The crisp triangular form links them to the wider samosa tradition across South Asia, East Africa, and the Indian Ocean world.