Chalmar Farm kitchen | BEEF SAMOOSAS


Serves 30-35 | 2 Hours 30 Mins | Medium
Local is Lekker Special Occasions

Food and cooking have always been a big part of Gretha Kabudula’s life. Her inspiration for cooking came from her mom who, she says “taught me everything I know about samoosas”.

ONE of the most enjoyed Indian snacks of all time has to be ‘samoosas’ – tasty, filling and easy! Thank you Gretha for sharing your recipe with Chalmar Farm Kitchen.

What you’ll love: Making the dough can be a little time-consuming, so if you’re super busy, make this scrumptious recipe filling and purchase samoosa pur (dough).


  • For the filling
  • 45 ml Avocado oil
  • 2 Medium onion, finely chopped
  • 4 Clove garlic, minced
  • 1 kg CHALMAR Mince 95/5
  • 15 ml Traditional Braai mix
  • 5 ml Barbecue spice
  • 15 ml Steak and chops spice
  • 5 ml Black pepper
  • 400g Tinned whole peeled tomatoes
  • 15 ml Tomato puree
  • 15 ml Water
  • Bunch of parsley, finely chopped
  • 45 ml Sweet chilli
  • For the Samoosa Pur (Dough)
  • 4 x 250 ml Cake flour
  • 375 ml Water
  • 5 ml Salt
  • 30 ml Flour, mixed with 30 ml water (flour paste)
  • 750 ml Canola oil or sunflower oil
  • Lemon wedge, for serving

How to make the filling:

In a large pan over medium-high heat, heat the avocado oil. Sauté the onion and garlic until soft. Add the mince and brown it for 4 minutes.

Add the spices and stir well to combine. Add the whole peeled tomatoes, tomato puree, water, parsley and sweet chilli and simmer for 10 minutes.

How to make the samoosa pur (dough):

In a large bowl, combine the flour, salt and water. Use your hand or a spatula to mix together.

Once the dough pulls away from the sides of the bowl, transfer to a lightly floured surface and knead for 4 minutes or until the dough is smooth and soft. Shape dough into a ball and brush with oil. Cover with plastic wrap and a warm damp tea towel. Let rest for 30 minutes.

Remove the tea towel and plastic wrap and roll the dough out into a 30cm long log. Cut into 15 even sections. Take one section and roll it into a ball.

Place the ball on a lightly oiled surface and use a rolling pin to roll it out into a thin circle about 25cm in diameter. In a greased large pan over high heat, place one of the circles of dough and cook for 5–8 seconds on each side. Repeat with remaining dough.

Cut one of the cooked dough circles into long strips. Take one strip and fold the bottom half to the right. Use the flour paste to seal the fold. Repeat with the left side, crossing over your previous fold to create a cone-like pocket. Fill the pocket with meat filling, then fold the remaining tip of the dough towards you and seal with flour paste. Repeat with the remaining dough and filling.

In a large, deep pan, heat the canola oil. Once the oil is at the correct temperature, carefully place 4-6 samoosas in the pan. Fry for about 5 minutes, flipping once, until light, golden brown. Remove from oil and drain on paper towels.

Serve with lemon wedges or your own homemade chutney or tomato-chimichurri sauce.

Chalmar Farm Kitchen advice:

Samoosa pur/leaves/dough can be purchased from your local spice shop, butchery or bakery or you can use spring roll pastry.

Samoosas can be frozen for 3 months and it can be fried directly from the freezer.
Use lamb mince instead of beef mince. Add some chilli to taste.