In a medium bowl combine 1 cup all-purpose flour and 0.25 tsp salt. Add 1 tablespoon vegetable oil and 0.35 cup warm water gradually, mixing until a soft, non-sticky dough forms. If too dry, add up to 1 tbsp more water. Knead on a lightly floured surface for 4–5 minutes until smooth. Shape into a small ball, coat lightly with oil, cover with plastic wrap or a towel, and let rest 20 minutes.

Lentil filling

Cook lentils

Place 0.5 cup rinsed red lentils and 1 cup water in a small saucepan. Bring to a simmer over medium heat, then reduce heat and cook uncovered for 10–12 minutes until lentils are soft but not mushy and most water is absorbed. Drain any excess water and set lentils aside to cool slightly.

Sauté aromatics and spice

While lentils cook, heat 1 tbsp olive oil in a small skillet over medium heat. Add 0.25 cup finely chopped onion and sauté 3–4 minutes until translucent. Add 1 minced garlic clove and sauté 30 seconds until fragrant. Stir in 0.5 tsp ground cumin, 0.25 tsp ground coriander, 0.125 tsp turmeric and 0.125 tsp chili flakes (if using). Cook spices 30 seconds to bloom.

Finish filling

Add the cooked lentils to the skillet, season with 0.5 tsp salt, and stir to combine with the aromatics and spices. Cook 1–2 minutes to marry flavors, then remove from heat. Stir in 1 tbsp chopped cilantro and 0.5 tbsp lemon juice. Taste and adjust salt or lemon as desired. The filling should be thick and slightly coarse—cool to room temperature before filling dough.

Assembly & frying

Prepare sealing paste

Mix 1 teaspoon flour with 1 teaspoon water to make a thin paste for sealing edges. Set aside.

Roll and cut dough

Divide rested dough into 4 equal pieces. On a lightly floured surface roll each piece into a circle about 6 inches (15 cm) across and 1–2 mm thick. If dough springs back, let rest 5 minutes and re-roll.

Form sambusa pockets

For each circle, cut in half to make two semicircles. Take one semicircle, brush the straight edge lightly with sealing paste, fold the straight edge to form a cone (overlap edges) and press to seal. Fill the cone with about 2–3 tablespoons of cooled lentil filling (enough to fill without overstuffing). Fold the open edge over the filling and press to seal securely. Repeat to make 4 sambusas total (should use all 4 dough pieces). If extra dough or filling remains, adjust sizes so there are 4 uniform pockets.

Heat oil and fry

Pour vegetable oil for frying into a heavy skillet to a depth of about 1/2 inch (approximately 1 cup). Heat over medium until oil reaches 350°F (175°C) or a small piece of dough sizzles and browns in about 30–40 seconds. Fry 2 sambusas at a time (do not overcrowd) for 2–3 minutes per side, turning gently, until golden brown and crisp. Maintain oil temperature by adjusting heat as needed.

Drain and serve

Remove sambusas with a slotted spoon and drain on a rack or paper towels for 1–2 minutes. Let rest 2–3 minutes to cool slightly (filling will be hot). Serve warm with a wedge of lemon and optional chutney or yogurt dip.