In a large bowl whisk together 2 cups all-purpose flour and 1/2 tsp salt. Add 6 tbs cold diced butter and use a pastry cutter or fingertips to work butter into flour until mixture resembles coarse crumbs with pea-sized pieces.

Add liquid

Stir in 1 tsp neutral oil. Sprinkle 4 tbs ice water over flour mixture a tablespoon at a time, mixing gently after each addition, until dough just comes together when pinched. Avoid overworking.

Chill

Gather dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes (up to 2 hours). This firms the butter and makes rolling easier.

Roll and cut

On a lightly floured surface, roll chilled dough to about 1/8-inch thickness. Using a 4- to 5-inch round cutter (or a small bowl), cut circles for sambusa shells. Gather scraps, re-roll once, and cut remaining circles. You should get about 12–14 rounds.

Lentil Filling

Cook lentils

Place 1 cup rinsed lentils and 2.5 cups water in a medium saucepan. Bring to a boil, then reduce to a simmer and cook uncovered for 18–22 minutes until lentils are tender but not mushy. Drain any excess water and return lentils to the pan.

Sauté aromatics

While lentils cook, heat 2 tbs olive oil in a skillet over medium heat. Add 1 cup finely chopped onion and sauté 6–8 minutes until soft and translucent. Add 1 finely minced jalapeño and 2 minced garlic cloves; cook 1–2 minutes until fragrant.

Season and combine

Stir in 1 tsp ground cumin, 1/2 tsp ground coriander, 1/4 tsp ground turmeric and 1 tbs tomato paste; cook 1–2 minutes to bloom the spices. Add cooked lentils to the skillet and toss to combine, cooking 2–3 minutes to meld flavors.

Finish filling

Remove from heat. Stir in 1/2 cup finely chopped fresh cilantro, 1 tbs lemon juice, 1 tsp salt and 1/2 tsp black pepper. Taste and adjust seasoning. Let filling cool to warm or room temperature before assembling.

Assembly & Frying (or Baking)

Prepare to assemble

Set up an assembly station with pastry rounds, a small bowl of 1/4 cup flour for dusting, a small bowl with 1 tbs cold water for sealing, and the cooled filling.

Fill and fold

Place one dough round on your palm or work surface. Spoon about 1 to 1 1/2 teaspoons (about 1 tbs) of lentil filling into the center — do not overfill. Lightly brush the edge of the dough with a little water. Fold the circle into a half-moon and press edges together to seal, forming a tight seam. Crimp the seam with the tines of a fork or fold the edge in a plaited fashion to ensure a good seal. Repeat with remaining rounds and filling.

Fry (traditional)

Pour vegetable oil into a heavy skillet to a depth of about 1/2 inch and heat to 350°F (175°C). Fry sambusas in batches, seam-side up first for 30–45 seconds, then flip and fry until golden brown and crisp on both sides, about 2–3 minutes per side. Transfer to a paper towel-lined rack to drain. Keep warm in a low oven (200°F/95°C) while frying remaining batches.

Bake (lighter option)

Preheat oven to 400°F (200°C). Place assembled sambusas on a parchment-lined baking sheet. Lightly brush with beaten egg or a thin coating of oil. Bake 14–18 minutes until golden and crisp, flipping once halfway through if desired.

Serve

Serve warm. Sambusa Lentils pair well with yogurt sauce (plain yogurt with lemon and minced garlic) or a cilantro-mint chutney. Store cooled sambusas in an airtight container in the refrigerator up to 3 days; reheat in a 350°F oven until crisp.