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. A must-try recipe for all meat samosa lovers out there!
Today Saudi Arabia celebrates 87th National Day while we celebrate the 5th year of knowing each other and it is a never-ending journey. It is an occasion worth a sweet dish, but you know me, I am savoury-toothed, so I have a simple and unique Saudi Sambosa recipe using mung beans and minced meat. I came across this recipe during Ramadan and had made a small batch then. We loved it so much that I made these again for the blog for Saudi National Day.
In the current global situation, every country has its own battle but media has always highlighted Saudi's negative side. Struggles are real but that does not stop the people from living and sharing their great talents across all fields. I have grown to love the people and the talented Saudi ladies I meet over social media who helped me change my perception.
Mung bean or cherupayar as we call and minced meat in samosa is something I would have never imagined. But it is one of Saudi style samosa and a must-try. I saved some of the fillings so that I can include them in the pics. Later that portion of filling went into a sandwich for my weekday breakfast and I loved it. So you see, if you are not into deep frying, you can always make a healthy sandwich. 🙂
Mung Bean and Meat Samosa Filling
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.
How to fold a samosa sheet or leaves?
Watch my Instagram video on how to wrap samosas.
Watch my YouTube video on how to wrap samosas.
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!