Samoussa

Name: Samoussa
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 8 servings
Cuisine: Mauritian
Ingredients: For pastry: 300g flour, 2 tbsp oil, 1 tsp salt, warm water; 300g potatoes, boiled and diced; 1 onion, finely diced; 2 green chillies, chopped; 2 tsp ground cumin; 1 tsp ground turmeric; Fresh coriander, chopped; Salt and pepper to taste; Vegetable oil for deep frying; 100g green peas

Samoussa (sah-MOO-sah)

Mauritian Samosa

⏱ Prep Time 1 hour

📈 Difficulty Medium

👥 Servings

🔥 Calories 245 kcal

Crispy triangular pastries filled with spiced vegetables or minced beef, deep-fried to golden perfection, the ultimate Mauritian snack.

Nutrition & Info

Protein 8.0g

Carbs 24.0g

Fat 13.0g

Protein Carbs Fat

Dietary

vegetarian vegan dairy-free nut-free

Allergen Warnings

⚠ gluten

Equipment Needed

deep fryer or heavy pot rolling pin mixing bowl

Presentation Guide

Vessel: paper cone or plate

Garnishes: coriander sprig

Accompaniments: tomato chutney, tamarind sauce, mazavarou

Ingredients

For pastry: 300g flour, 2 tbsp oil, 1 tsp salt, warm water
300g potatoes, boiled and diced
1 onion, finely diced
2 green chillies, chopped
2 tsp ground cumin
1 tsp ground turmeric
Fresh coriander, chopped
Salt and pepper to taste
Vegetable oil for deep frying
100g green peas

Instructions

1
Make pastry by mixing flour, oil, salt, and enough warm water to form a stiff dough. Rest twenty minutes.
2
Cook diced potatoes with onion, chillies, cumin, turmeric, peas, coriander, salt, and pepper until fragrant.
3
Roll pastry very thin and cut into long strips about eight centimetres wide.
4
Fold each strip into a cone shape, fill with the potato mixture, and seal edges with a flour-water paste.
5
Deep fry in hot oil at 170C until deep golden brown and very crispy, about four minutes per batch.
6
Drain on paper towels and serve hot with tomato chutney or tamarind sauce.

💡

Did You Know?

Mauritian samoussas are smaller and crispier than their Indian counterparts, designed to be eaten in two or three bites as a quick snack.

Chef's Notes

Equipment Tips

deep fryer or heavy pot
rolling pin
mixing bowl

Garnishing

coriander sprig

Accompaniments

tomato chutney, tamarind sauce, mazavarou

The Story Behind Samoussa

The samoussa arrived in Mauritius with Indian immigrants and was quickly adopted by every community on the island. The Mauritian version is distinguished by its particularly thin, crispy pastry and compact size, making it the perfect portable snack. Samoussa vendors are found at every market, school gate, and street corner, and the snack has become so fundamental to Mauritian food culture that it transcends its Indian origins entirely.

🕐 Traditionally enjoyed snack, tea time, any occasion 📜 Origins: 19th century Indian immigrant

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