📝 About This Recipe
A quintessential jewel of South African street food, these Cape Malay samoosas are defined by their signature triangular shape and a fragrant, spice-forward beef filling. Unlike their thicker Indian counterparts, these feature a delicate, paper-thin pastry that shatters upon impact, revealing a savory interior aromatic with turmeric, cumin, and fresh coriander. This recipe brings the vibrant flavors of Cape Town’s Bo-Kaap directly to your kitchen, offering a perfect balance of heat, crunch, and heritage.
🥗 Ingredients
The Savory Beef Filling
- 500 grams Lean Ground Beef (finely minced)
- 3 large Yellow Onions (very finely diced and moisture squeezed out)
- 1 tablespoon Ginger-Garlic Paste (freshly pounded if possible)
- 2-3 Green Chilies (finely chopped; adjust to heat preference)
- 1/2 teaspoon Turmeric Powder
- 1 tablespoon Roasted Masala or Curry Powder (Cape Malay style preferred)
- 1 teaspoon Cumin Seeds (Jeera) (toasted)
- 1 teaspoon Salt (or to taste)
- 1/2 cup Fresh Coriander (Dhanya) (finely chopped)
- 1/4 cup Spring Onions (finely sliced)
Assembly and Frying
- 35 sheets Samoosa Pur (Pastry Strips) (store-bought or homemade thin spring roll style pastry)
- 3 tablespoons All-Purpose Flour (mixed with a little water to form a thick 'glue' paste)
- 1 liter Vegetable Oil (for deep frying)
Dhanya (Coriander) Dipping Sauce
- 1 bunch Fresh Coriander (stems included)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 1/2 cup Plain Yogurt (optional for a creamy version)
- 1 teaspoon Sugar (to balance acidity)
👨🍳 Instructions
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1
Begin by placing the ground beef in a large, dry frying pan over medium heat. Do not add oil. Cook the beef, breaking it up with a wooden spoon into very fine crumbles, until it is fully browned and all the released liquid has evaporated.
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2
Add the turmeric, salt, ginger-garlic paste, and chilies to the beef. Stir well for 2-3 minutes to cook out the raw smell of the spices.
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3
Remove the beef from the heat and let it cool completely in a large mixing bowl. This is crucial; if the filling is warm, it will make the pastry soggy.
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4
Once the beef is cold, fold in the finely diced raw onions, roasted masala, cumin seeds, fresh coriander, and spring onions. Mixing the onions in raw ensures they stay crunchy and release their flavor during the deep-frying process.
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5
Prepare your 'glue' by mixing the flour with a small amount of water until it reaches the consistency of thick PVA glue.
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6
Take a strip of samoosa pur. Fold one corner over to form a small triangle pocket at the bottom of the strip.
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7
Hold the pocket in your hand and fill it with about 1.5 tablespoons of the beef mixture. Use your thumb to gently press the filling into the corners.
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8
Continue folding the triangle along the length of the strip, maintaining a tight, sharp triangular shape. Ensure the corners are completely sealed so no oil enters during frying.
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9
When you reach the end of the strip, smear a little flour paste on the remaining flap and tuck it in or seal it firmly against the side of the samoosa.
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10
Heat the vegetable oil in a deep pot to approximately 180°C (350°F). To test, drop a small piece of pastry in; it should sizzle and rise to the surface immediately.
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11
Fry the samoosas in batches of 5 or 6. Do not overcrowd the pot. Fry for 3-4 minutes, turning occasionally, until they are a deep golden brown and exceptionally crispy.
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12
Remove with a slotted spoon and drain on a wire rack or paper towels to remove excess oil.
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13
For the chutney, blend the coriander, lemon juice, sugar, and yogurt (if using) until smooth. Season with a pinch of salt.
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14
Serve the samoosas piping hot with the fresh dhanya chutney on the side.
💡 Chef's Tips
The most common mistake is using warm filling; ensure the beef is stone-cold before adding onions and folding. Squeeze your diced onions in a kitchen towel to remove excess moisture; this prevents the pastry from becoming limp. Keep your pastry strips covered with a damp cloth while working to prevent them from drying out and cracking. For the best crunch, use a neutral oil with a high smoke point like sunflower or canola oil. If you are a beginner, practice the folding technique with a dry strip of paper first to master the 'pocket' method.
🍽️ Serving Suggestions
Serve as an appetizer with a side of sweet chili sauce or apricot blatjang (South African chutney). Pair with a hot cup of Rooibos tea for a traditional Cape Malay afternoon snack. Arrange on a platter with lemon wedges to cut through the richness of the fried pastry. Serve alongside other 'salvies' (savory snacks) like chili bites (dhaltjies) for a festive starter spread. A crisp, cold lager or a sparkling apple juice balances the spices beautifully.