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.
Prep Time15 minutesmins
Cook Time30 minutesmins
Wrapping Time30 minutesmins
Total Time1 hourhr15 minutesmins
Course: Appetizer
Cuisine: arabic, middle eastern, Saudi
Servings: 20samosas
Author: Famidha Ashraf
INGREDIENTS
½cupmung beancherupayar, soaked overnight
1tablespoongheeor olive oil or try using sheep's ghee
1teaspooncoriander seeds
1teaspooncumin seeds
1teaspoonchilli flakes
2medium onionfinely diced
1cupchopped spring onions or scallions or chives or any greens like leeks, parsley etc.
300gramsground meatlamb or beef
2teaspoonblack pepper powder
1teaspooncoriander powder
1teaspooncumin powder
¼teaspoonturmeric 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.
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!
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.