Jeanette Nero shares traditional samoosa recipe

2019-05-08 06:00
Jeanette’s traditional samoosas.       Photos:WILNA DE KLERK

Jeanette’s traditional samoosas. Photos:WILNA DE KLERK

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SAMOOSA maker Jeanette Nero, from Cradock, started her business in 1984, which helped to put two of her children through university.

Nero also regularly cooks soup for hungry children and the unemployed. She shared her samoosa recipe with Express.

Traditional samoosas



2,5 kg bread flour

3 tablespoons salt

1½ litre water

3 tablespoons baking powder


3 kg beef mince

2 tablespoons turmeric

2 tablespoons masala

4 litres of oil

8 onions


  • Place the flour, salt, baking powder and water in a dish and knead until stiff.
  • Divide the dough into 10 balls.
  • Roll the balls out until the size of a plate.
  • Smear each piece with oil and place on top of each other.
  • Roll the dough out to the size of an oven pan.
  • Bake for 20 to 25 minutes at 180° C.
  • Cut the leaves in strips of approximately 14cm wide (smaller if the samoosas are for a party) and pull apart.
  • Cook the mince and add the finely chopped onions, tumeric and masala to the mince.
  • Make a mixture with cold water and flour (a beaten egg can also be used).
  • Take one strip at a time and place some of the mince mixture (about one tablespoon) approximately 3cm from the top of the strip and fold over to form a triangle.
  • Seal it with the binding mixture (the water and flour).
  • Fry it in warm oil.

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