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Home » Recipes » Arabic Savoury Snacks

Saudi Sambosa | Mung Bean and Meat Samosas

Modified: Mar 13, 2023 · Published: Sep 23, 2017 by Famidha Ashraf · This post may contain affiliate links · 1 Comment

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Mung bean or cherupayar as we call and minced meat in samosa is something I would have never imagined until I tried this Saudi sambosa. This is a must-try recipe for all meat lovers out there!

saudi sambosas with ketchup

Sambosa or Samosa or Sambousek or Sanbosag...whatever you call, these triangular or half moon shaped pastries have become a symbol of Iftar food during the month of Ramadan.

I came across this mung bean and meat-stuffed sambosa recipe during Ramadan and made a small batch. We loved it so much that I made these again for the blog for Saudi National Day.

Jump to:
  • Ingredients
  • Instructions
  • How to fold samosas?
  • Substitutions
  • Variations
  • Equipment
  • Storage
  • Related
  • Pairing
  • 📖 Recipe Card
  • 💬 Comments

Ingredients

Mung bean or cherupayar as we call and minced meat in samosa is something I would have never imagined.

  • mung beans (cherupayar/green gram)
  • spices: coriander seeds, cumin seeds and chilli flakes
  • produce: onion and green onion
  • ground meat (beef or lamb)
  • ground spices: pepper, coriander, cumin and turmeric
  • samosa sheets
  • cooking oil

Instructions

How to make Saudi-style sambosa with mung beans and meat?

Heat ghee or oil in a pan and add the coriander seeds, cumin seeds and chilli flakes and stir just until they start to sizzle. 

Add the ground meat and stir on high flame until browned. Reduce the flame to medium and stir in the cooked mung beans and all of the spice powders. 

Switch off and stir in the chopped spring onions or fresh parsley leaves. Let the filling cool completely before you can start wrapping the samosas.

Hint: If you end up with leftover filling, use it to make sandwiches or serve with roti.

How to fold samosas?

Watch my Instagram video on how to wrap samosas.

Watch my YouTube video on how to wrap samosas. 

saudi sambosa recipe

Substitutions

  • Mung bean: aka green grams can be replaced with green lentils or whole masoor.
  • green onions: aka scallions or spring onions can be replaced with leeks or similar produce.
  • ground spices: skip the spices mentioned in the recipe and use any arabic spice mix that you already have for different flavour.

Variations

This Saudi Sambosa can be made a few different ways starting from skipping the meat and making it all vegetarian. You may also, bake the wrapped samboas using my baking method.

Equipment

You will need a deep sauce pot or a large kadai to deep fry the sambosas in batches. You will also need a slotted spoon to remove fried samosas. To know what you need to bake these, check my post on how to bake samosas.

Storage

There are a few different ways to store samosas depending on how long you want to keep them fresh and the type of samosas you have.

  • Room Temperature: If you plan to consume samosas within a day, you can store them at room temperature in an airtight container. However, keep in mind that the pastry may lose its crispiness over time.
  • Refrigerator: If you want to store samosas for a few days, you can place them in an airtight container and store them in the refrigerator. The cool temperature will help keep them fresh and somewhat crispy.
  • Reheating: When reheating samosas, it is best to avoid using the microwave as it can make them soggy. Instead, reheat them in a preheated oven at 180°C for about 10-15 minutes.

Related

Looking for other recipes like this? Try these:

  • A plate with baked musakhan rolls stacked and served with salad.
    Musakhan Rolls (Sumac Chicken)
  • arayes stacked
    Arayes
  • sambousek
    Sambousek
  • loubieh bi zeit in a platter
    Loubieh bi Zeit | Lebanese Green Beans

Pairing

These are my favorite dishes to serve with Saudi sambosa:

  • masala chai with whole spices
    Masala Chai with Whole Spices
  • Spinach Yoghurt Dip | Palak Raita
  • A small bowl of beetroot raita with yogurt garnished with mint leaves.
    Beetroot Raita (Beet Yogurt Dip)
  • two mugs of chai
    Chai for Two

📖 Recipe Card

saudi sambosa with chai

Saudi Sambosa | Mung Bean and Meat Samosas

The stuffing for Saudi Sambosa is made with ground meat, cooked mung beans with some scallions too. These samosas can be frozen, deep-fried or baked.
5 from 1 vote
Print Pin Rate SaveSaved!
Prep Time: 15 minutes minutes
Cook Time: 30 minutes minutes
Wrapping Time: 30 minutes minutes
Total Time: 1 hour hour 15 minutes minutes
Servings: 20 samosas
Calories: 82.28kcal
Author: Famidha Ashraf
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Ingredients
 

  • ½ cup mung bean, cherupayar, soaked overnight
  • 1 tablespoon ghee, or olive oil or try using sheep's ghee
  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon chilli flakes
  • 2 medium onion, finely diced
  • 1 cup chopped spring onions , or scallions or chives or any greens like leeks, parsley etc.
  • 300 grams ground meat, lamb or beef
  • 2 teaspoon black pepper powder
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • ¼ teaspoon turmeric powder
  • Salt to taste
  • Samosa sheets
  • Oil to deep fry , or bake

Instructions

Prepare the filling

  • Wash and drain the soaked mung beans. Pressure cook with 1 cup water and a dash of salt for 3 to 4 whistles or 10 to 15 minutes. You may boil and drain in an open pot but that will take a lot more water and time.
    ½ cup mung bean
  • Heat ghee or oil in a pan on medium flame. Add the coriander seeds, cumin seeds and chilli flakes and stir just until they start to sizzle.
    1 tablespoon ghee
    1 teaspoon coriander seeds
    1 teaspoon cumin seeds
    1 teaspoon chilli flakes
  • Add the finely diced onions and onion part of the spring onions and saute until translucent.
    2 medium onion
    1 cup chopped spring onions
  • Add the ground meat, salt and pepper and stir on high flame until browned.
    300 grams ground meat
    2 teaspoon black pepper powder
    Salt to taste
  • Reduce the flame to medium and stir in the cooked mung beans and all of the spice powders.
    1 teaspoon coriander powder
    1 teaspoon cumin powder
    ¼ teaspoon turmeric powder
  • Cook on high while stirring until no visible liquid. The mixture will be thick and wet but not runny.
  • Switch off and stir in the chopped spring onions or fresh parsley leaves. Let the filling cool completely before you can start wrapping the samosas.

Prepare the Samosas

  • Stuff each samosa sheet with one tablespoon and a little more of the filling and fold into triangles making sure to seal the ends with some flour paste (Watch the video to fold samosas)
    Samosa sheets
  • Keep the sheets and stuffed samosas always covered to prevent drying.
  • Deep fry the samosa triangles in enough oil turning sides till golden brown. Or you may bake the samosas by brushing both sides of the samosas with any oil and bake in preheated oven for 10 to 15 minutes on each side at 200℃.
    Oil to deep fry
  • Serve immediately with a hot cup of chai!

Video

Notes

  • You can make this all moong dal or all ground meat or any ratio of both
  • If you freeze, do not thaw for baking or frying. Use from freezer to pan. 
  • Check out my article on how to bake samosas!

Nutrition Info

Calories: 82.28kcal | Carbohydrates: 5.35g | Protein: 4.07g | Fat: 5.07g
Course: Appetizer
Cuisine: arabic, middle eastern, Saudi
Tried this recipe?Please consider Leaving a Review!

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Comments

  1. Famidha Ashraf says

    March 09, 2025 at 12:03 pm

    5 stars
    Mung bean and keema filling! What is not to love about it? It's the best of both worlds!

    Reply
5 from 1 vote

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Mr.F and Famidha

Hey, I'm Famidha

An Indian chai lover in the UAE. As a passionate food blogger, I share a diverse collection of recipes spanning the Middle East and South Asia. With each dish, I aim to spark your culinary curiosity and encourage you to try new flavours and cooking methods.

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