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!
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.
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
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.
- 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.
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.
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.
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.
Looking for other recipes like this? Try these:
These are my favorite dishes to serve with Saudi sambosa:
Saudi Sambosa | Mung Bean and Meat Samosas
- 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
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.
- 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.
- Add the finely diced onions and onion part of the spring onions and saute until translucent.
- Add the ground meat, salt and pepper 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.
- 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)
- 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℃.
- Serve immediately with a hot cup of chai!
- 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!