Sambusa (veggie Or Beef) Recipe

In a large mixing bowl, combine 3 cups all-purpose flour and 1 tsp salt. Mix well.

Add 3 tablespoons vegetable oil and rub into the flour until mixture resembles coarse crumbs.

Gradually add about 1 cup warm water, mixing with your hand or a wooden spoon until a shaggy dough forms. You may not need all the water; add until the dough comes together.

Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic, adding up to 1/2 cup additional flour if dough is too sticky.

Place the dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let rest at room temperature for 30 minutes. This relaxes the gluten and makes rolling easier.

After resting, divide the dough into 12 equal pieces (for medium-size sambusas). Roll each piece into a ball and flatten slightly.

On a lightly floured surface, roll each ball into a thin circle about 6–7 inches (15–18 cm) in diameter. Using a sharp knife or a pastry cutter, cut each circle in half to make two semicircles (or use store-bought wonton/spring roll wrappers instead).

Heat 1 tablespoon oil in a skillet over medium heat. Add finely chopped onion and sauté until translucent, about 4–5 minutes.

Add minced garlic, minced ginger, and chopped green chili. Sauté for 1 minute until fragrant.

Add 1 lb lean ground beef to the pan, breaking it up with a spoon. Cook until browned and no longer pink, about 6–8 minutes. Drain excess fat if necessary.

Stir in 1 tablespoon tomato paste, 1 tsp ground cumin, 1 tsp ground coriander, 1/4 tsp ground cardamom (optional), 1/2 tsp black pepper and 1 tsp salt. Cook for 2–3 minutes to combine flavors.

Taste and adjust seasoning. Remove from heat and stir in 1/4 cup chopped fresh cilantro and 1 tablespoon lemon juice. Let the filling cool slightly before assembling to prevent soggy dough.

Heat 1 tablespoon oil in a skillet over medium heat. Add finely chopped onion and sauté until soft and translucent, about 4–5 minutes.

Add minced garlic and cook 30–60 seconds until fragrant.

Add diced potato and grated carrot. Cook, stirring occasionally, for 6–8 minutes until vegetables start to soften.

Stir in frozen peas, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric, 1/2 tsp black pepper and 1 tsp salt. Cook until potatoes are tender and moisture has mostly evaporated, about 5–7 more minutes.

Taste and adjust seasoning. Remove from heat and stir in 1/4 cup chopped fresh cilantro and 1 tablespoon lemon juice. Let the filling cool slightly before assembling.

Prepare an egg wash by beating 1 egg with 1 tablespoon water (or keep water if avoiding egg). Alternatively mix 2 tbs flour with 3 tbs water to make a paste for sealing.

Take one dough semicircle and form a cone by folding the straight edge so the curved edge becomes the open top. Moisten the straight edge with egg wash or flour slurry and press to seal the side to make a cone pocket.

Fill the cone with 1 to 2 tablespoons of filling (beef or vegetable), leaving room at the top for sealing. Do not overfill.

Brush the exposed straight edge of the wrapper and fold the top flap over to fully enclose the filling, pressing firmly to seal. Repeat with remaining wrappers and filling.

For frying: heat about 2 cups oil in a deep skillet or pot to 350°F (175°C). Fry sambusas in batches, seam-side down first, turning occasionally until golden brown and crisp, about 3–4 minutes per side. Remove with a slotted spoon and drain on paper towels.

For baking (lighter option): preheat oven to 400°F (200°C). Place assembled sambusas seam-side down on a baking sheet lined with parchment. Brush lightly with oil or egg wash. Bake for 18–22 minutes, turning once, until golden and crisp.

Serve warm with yogurt, chutney, or lemon wedges.