Combo Appetizer Recipe

Make the filling

Heat 1 tablespoon oil in a small skillet over medium heat. Add the chopped onion and sauté until translucent, about 3 minutes. Add the minced garlic and green chili and sauté 30 seconds. Add the ground beef or lamb, breaking it up with a spoon. Cook until browned and cooked through, about 6–8 minutes. Stir in ground cumin, ground coriander, garam masala, salt, and black pepper. Cook 1–2 minutes more to bloom the spices. Remove from heat and stir in chopped cilantro. Taste and adjust seasoning. Let the mixture cool slightly.

Assemble sambusas

Place a wrapper on a clean surface. Spoon about 2–3 tablespoons of the cooled filling near one edge. Wet the opposite edge of the wrapper lightly with water (use the 2 tsp) to help seal. Fold the wrapper into a triangle or cone shape over the filling, tucking and sealing the edges so the filling is fully enclosed. Repeat to make two sambusas (use remaining wrappers as needed).

Fry sambusas

Heat oil for frying to 350°F (175°C) — medium-high heat. Fry the sambusas in batches for 2–3 minutes per side, turning occasionally, until golden brown and crisp. Remove to a plate lined with paper towel to drain excess oil. Keep warm.

In a bowl, combine chickpea flour, baking powder, ground turmeric, red chili powder, and salt. Add the sliced onion, chopped cilantro, and green chili. Gradually add about 1/4 cup water and stir to form a thick batter that coats the back of a spoon. Adjust water or flour to get a scoopable, slightly thick batter.

Heat oil in a small saucepan or skillet to 350°F (175°C). Drop tablespoons of batter into the hot oil (careful — it may splatter). Fry 2–3 fritters at a time, turning occasionally, until golden brown and cooked through, about 3–4 minutes. Remove to paper towel to drain.

In a small bowl, mix the flour and salt. Add warm water and 1 tsp oil, and knead quickly into a soft dough (about 1–2 minutes). If using filling, mash cooked potato and season with cumin, chili, and salt to taste. Divide dough into one ball and roll into a small round (about 4–5 inches diameter).

Heat a nonstick skillet over medium heat. If making a plain bur, cook the rolled dough on the hot skillet 1–2 minutes per side until golden spots appear; brush a little oil while cooking if desired. If making a stuffed mini bun, flatten the dough, place a spoonful of potato filling in the center, fold and seal, then gently flatten and cook similarly until golden and cooked through. Keep warm.

Make chai

In a small saucepan, bring 1/2 cup water to a simmer. Add tea leaves or a tea bag and simmer 1 minute. Add 1/2 cup milk and sugar, bring to a gentle boil, then reduce heat and simmer 1 minute more to allow flavors to infuse. Strain into a cup and serve hot.

Serve soda

If soda is chosen instead, pour a chilled 330 ml can or bottle into a glass over ice and serve immediately.

Arrange 2 sambusas, 2 bajia (use two fritters) and 1 bur on a plate. Serve with ketchup or tamarind chutney and a lemon wedge. Offer the choice of hot chai or a cold soda alongside.