Description
Crispy South African samoosas filled with spiced ground beef, caramelized onions, and fresh herbs, perfect for any gathering.
Ingredients
Scale
- 1 lb (450g) lean ground beef
- 2 medium onions
- 2 tablespoons vegetable oil
- 1 tablespoon garlic ginger paste
- 2 fresh green chilis
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon ground turmeric
- ½ teaspoon chili powder
- ¼ teaspoon white pepper
- ¼ teaspoon black pepper
- 1½ teaspoons salt
- 1 teaspoon garam masala
- ½ cup (75g) frozen peas
- ¼ cup fresh coriander (cilantro)
- 2 tablespoons fresh mint, optional
- 2 tablespoons fresh spring onion
- Juice of ½ lemon
- 20–24 samoosa pastry strips or spring roll wrappers
- 2 tablespoons all-purpose flour mixed with 3 tablespoons water
- Vegetable oil for deep frying
Instructions
- Prepare the onions, the Cape Malay way. Finely dice both onions. Place one diced onion in a colander, sprinkle with salt and rub together. Pour boiling water over it and allow to drain. Then squeeze all moisture out in a clean kitchen towel. Set this raw onion aside.
- Cook the filling. Heat oil in a large heavy pan over medium-high heat. Add the cooking onion and sauté until soft and beginning to caramelize, about 8 minutes. Add the garlic ginger paste and fresh chilis. Cook 1 minute until fragrant.
- Add the cumin, coriander, turmeric, chili powder, white pepper, black pepper, and salt. Stir and cook for 60 seconds.
- Cook the meat. Add the ground beef. Break it down continuously as it cooks for 15-20 minutes, stirring frequently, until the mixture is completely dry.
- Finish the filling. Remove from heat. Add garam masala, frozen peas, reserved raw onion, fresh coriander, mint, spring onion, and lemon juice. Stir to combine and let it cool completely.
- Fold the samoosas. Mix the flour and water into a smooth paste. Hold a strip vertically. Fold the bottom right corner diagonally to form a triangle pocket. Fill with 1 heaped teaspoon of filling. Continue folding the triangle upward, right over left, until you reach the end, brush with flour paste, and tuck in the final edge.
- Fry. Heat vegetable oil in a deep pot to 350°F (180°C). Fry samoosas in batches of 4-5 for 3-4 minutes until golden brown on all sides. Drain on paper towels.
Notes
Samoosas freeze beautifully. Fry what you need immediately, freeze the rest uncooked on a tray, and fry directly from frozen later.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Snack
- Method: Deep Frying
- Cuisine: South African
Nutrition
- Serving Size: 1 samoosa
- Calories: 200
- Sugar: 1g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 40mg