Samoosas
These South African samoosas are shatteringly crisp on the outside with a warmly spiced mince filling studded with soft potato and sweet peas. They are savoury, fragrant, and deeply snackable, with just enough chili and coriander to make them lively without overpowering the filling.
Ingredients
Filling
- 200 gbeef mince
- 120 gpotato, peeled and cut into 5 mm dice
- 60 gfrozen peas
- 80 gonion, finely chopped
- 2 clovesgarlic, minced
- 10 gfresh ginger, finely grated
- 1 tspground cumin
- 1 tspground coriander
- 1/2 tspmild chili powder
- 1/4 tspturmeric
- 2 tbspfresh coriander, chopped
- 3/4 tspsalt
- 1/4 tspblack pepper
- 1 tbspneutral oil
Pastry and sealing
- 8 sheets (about 160 g)samoosa pastry sheets
- 1 tbspflour
- 2 tbspwater
For frying
- 500 mlneutral oil
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition per serving
Notes
- •If you cannot find ready-made samoosa pastry, spring roll pastry can be used; keep it covered at all times to prevent cracking.
- •For extra heat, add finely chopped fresh green chili to the onion step.
- •A chutney or simple tomato-and-onion relish is a classic partner.
- •To air-fry instead, brush lightly with oil and cook at 200°C for 8-10 minutes, turning once; the texture will be slightly different but still good.
Background
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.
Love this recipe?
Get personalised AI-curated recipes, meal plans and smart shopping lists — free.
Download Gourmate – Free