If starting from dry lentils, rinse 60 g dry lentils and simmer in 300 ml water with a pinch of salt until just tender, about 15–20 minutes. Drain and set aside. (If using pre-cooked lentils, skip.)

Heat 2 tbsp olive oil in a skillet over medium heat. Add the diced onion and cook until translucent, about 4–5 minutes.

Add the minced garlic, diced green pepper, and jalapeño to the pan and cook 2–3 minutes until softened.

Increase heat to medium-high, add the ground beef and break up with a spoon. Cook until browned and no longer pink, about 6–8 minutes. Drain excess fat if necessary.

Stir in the cooked lentils, 1 tbsp tomato paste, 1 tsp ground cumin, 1 tsp ground coriander, 0.5 tsp paprika, 1 tsp salt, and 0.5 tsp black pepper. Reduce heat to medium-low and cook 3–4 minutes to let flavors combine.

Taste and adjust seasoning. Stir in 2 tbsp chopped cilantro, remove from heat, and let the mixture cool until warm (about 10 minutes). Cooling makes wrapping easier and prevents soggy pastry.

Pastry & assembly

Prepare a small sealing paste by mixing 1 tsp flour with 1 tsp water to form a loose paste. Set aside.

Lay one wrapper on a clean work surface. If using square wrappers, cut into long strips approximately 10 cm wide and fold into triangular pockets. If using pre-cut triangular samosa wrappers, open them for filling.

Place about 2–3 tablespoons of the cooled filling near the edge of the wrapper strip (or into the triangular pocket), shaping it into a small log that will fit inside the pastry.

Brush the edge of the wrapper with the flour-water paste and fold into a tight triangle, sealing edges completely. Continue folding along the strip to form a closed triangular parcel. Repeat to make 4 sambusas. Keep finished sambusas covered with a lightly damp towel to prevent drying.

Heat vegetable oil in a heavy-bottomed pot or deep skillet to 175°C (350°F). If you don't have a thermometer, test with a small corner of wrapper — it should sizzle and brown within 20–30 seconds without burning.

Fry the sambusas in batches (do not overcrowd) 2–3 minutes per side until golden brown and crisp. Turn gently with tongs so all sides color evenly. Total frying time per batch about 4–6 minutes.

Remove sambusas with a slotted spoon and drain on paper towels or a wire rack. Sprinkle a pinch of salt while hot if desired.

Serve warm with chutney, yogurt dip, or hot sauce. Sambusas can be kept warm in a 90–100°C (200–212°F) oven on a baking sheet for up to 20 minutes before serving.