Veggie Sambussa Recipe

Prepare ingredients: finely chop onion, mince garlic, grate ginger, dice carrot and potato, shred cabbage and chop cilantro. If using raw potato, parboil or microwave until just tender, then dice.

Heat 2 tbs oil in a skillet over medium heat. Add chopped onion and sauté 4–5 minutes until translucent and soft.

Add minced garlic and grated ginger; sauté 30–45 seconds until fragrant.

Add diced carrot and shredded cabbage; cook 4–5 minutes, stirring occasionally, until vegetables begin to soften.

Add green peas and cooked diced potato; stir to combine and cook 2–3 minutes to heat through.

Stir in ground cumin, ground coriander, turmeric, red chili powder (or paprika), salt and black pepper. Cook 1–2 minutes to bloom the spices, stirring so nothing sticks.

Taste and adjust seasoning. Remove from heat and stir in chopped cilantro and 1 tsp lemon juice. Let filling cool to warm (not hot) before stuffing — about 10 minutes.

Set up an assembly area with a small bowl of water, a paper towel, and your wrappers. Keep filling bowl nearby.

Folding method for rectangular spring roll wrappers (makes triangular sambusas)

Take one wrapper: fold it in half lengthwise to form a long rectangle if needed. Place about 2 tablespoons of filling near one end. Fold the bottom corner over the filling to form a triangle, then continue folding triangle over itself, maintaining triangular shape, until you reach the end. Brush the final edge with a little water (or oil) and press to seal. Repeat with remaining wrappers and filling. You should get about 12 sambusas.

Alternative using square/wonton wrappers

Place 1 tablespoon filling in the center, bring corners together to form a small triangular or envelope shape, seal edges with a little water. Press to close tightly so they don’t open while frying.

Place assembled sambusas on a tray lined with parchment; lightly brush or dab each with oil to help crisping.

Deep frying

Heat 1½–2 cups of oil in a deep skillet or saucepan to 350°F (175°C). Fry sambusas in batches (do not overcrowd) 2–3 minutes per side until golden brown and crisp. Use a slotted spoon to transfer to a paper towel-lined tray to drain excess oil. Keep warm in a 200°F (95°C) oven while frying remaining batches.

Pan-fry (less oil)

Heat 1–2 tbs oil in a nonstick skillet over medium heat. Add sambusas seam-side down and cook 2–3 minutes per side, pressing gently, until golden and crisp on all sides.

Baking (oven)

Preheat oven to 400°F (200°C). Arrange sambusas on a parchment-lined baking sheet, brush or spray lightly with oil. Bake 12–16 minutes, turning once halfway, until golden and crisp.

For a simple mint-yogurt dip: combine 1 cup plain yogurt, 2 tbs chopped mint, 1 tsp lemon juice and 1 tsp salt. Mix until smooth and chill until serving.

Arrange sambusas on a platter with the dipping sauce. Serve hot or warm as an appetizer.