Auntie Faldela’s Samoosas

Liza De Villiers

Liza De Villiers

Liza De Villiers is the Local Contributing Writer at Global Storybook (South Africa) .
You can read more about Liza here.
Liza De Villiers

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If you have ever had the privilege to visit the Bo-Kaap in Cape Town, you might remember it for more than the spectacular colourful houses, loved by many a visitors and photographers.

Today I will share a bit of the local cuisine of the Cape Malay Culture with you all, called the Samoosa.  This is a triangle shaped deep fried or baked snack, (very similar to your ‘spring rolls’).

This recipe is from Auntie Faldela, a local resident of the Bo-Kaap since she was a little girl.  She runs Cape Malay Cooking classes in the Bo-Kaap and is loved by everyone.  All credit for this lovely recipe goes to her of course.

So let us see what do we need :



  • 1 Onion finely chopped
  • 2-3 spinach leaves (washed)
  • Feta (as much as desired)
  • 1 cup whole kernel / corn
  • 1 tablespoon of Portuguese spice / Barbeque spice
  • 2 chicken breast, steamed
  • Sunflower oil (for frying purposes later)
  • Samoosa purr / leaves (normally available at any Indian or Pakistani shop, if only available in 
circle form, cut into rectangular)

Samoosa Purr or leaves


Braize onions until soft

Chop spinach leaves fine

Cut feta into little cubes (not too big)

Dice the chicken breasts

When all has been chopped and cut, mix it all together in a bowl 
After all has been mixed, take your samoosa purr / leaves individually, add filling and start folding as demonstrated on the day of the Tour. 
Mix flour and water together in a paste for the ‘superglue’ to past samoosa leaves down after folding. 
(For vegetarian option, leave out the chicken)

From here it is like folding a flag as we got taught in pre-school.

Take one corner of samoosa leave, fold over until a little ‘pocket’ is formed.  Take teaspoon and add filling, (not too much, not too little).

Once filling has been added, place filled samoosa on flat surface and start folding corner to corner until a small piece is left of the samoosa leave / purr.

From here take you ‘superglue’ paste and add to small piece of samoosa purr still left.  After added, fold over remainder piece, and ta-dah! you have a beautiful Samoosa. (keep in mind the first few times your samoosa might not be in a perfect triangle, but practise makes perfect.)



Once you have your Samoosa, deep fry or bake it in Sunflower oil until golden brown and crispy, (please note that Olive oil tends to get hot very quickly, hence why it is better to use Sunflower oil).

Ready to eat Samoosa

Biesmiellah and enjoy everyone!

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