Introduction
Sambusas are crispy, savory pastries originating from East Africa and the Middle East. They are typically filled with spiced ground meat, lentils, or vegetables, and are folded into a triangular shape before being deep-fried or baked to golden perfection. Sambusas make a fantastic appetizer, snack, or side dish, and are often served during special occasions or as street food.
Ingredients
- 2 cups all-purpose flour
- 1/2 tsp salt
- 2 tbsp vegetable oil
- 3/4 cup warm water
- 1 lb ground beef, lamb, or a vegetarian alternative (like lentils or potatoes)
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 1-inch piece ginger (grated)
- 1 green chili (finely chopped, optional for heat)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground turmeric
- 1/2 tsp ground cinnamon
- 1/2 tsp paprika
- Salt and pepper (to taste)
- 2 tbsp fresh cilantro (chopped)
- 2 tbsp vegetable oil (for cooking)
- Oil for deep-frying
- 1 tbsp flour mixed with 2 tbsp water (to make a paste for sealing the edges)
Instructions
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Prepare the Dough (if making from scratch):
- In a large bowl, mix the flour and salt. Add the oil and mix with your fingers until the mixture resembles breadcrumbs.
- Gradually add warm water and knead into a smooth dough. Cover and let rest for 30 minutes.
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Make the Filling:
- Heat 2 tbsp vegetable oil in a skillet over medium heat. Add the chopped onion, garlic, and ginger, and sauté for 4-5 minutes until softened and fragrant.
- Add the ground meat (or vegetarian filling), and cook until browned, breaking it up as it cooks. Stir in the cumin, coriander, turmeric, cinnamon, paprika, and chopped green chili (if using). Cook for another 5-7 minutes until well-spiced and cooked through.
- Stir in the chopped cilantro, season with salt and pepper, and remove from heat. Let the filling cool slightly before using.
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Assemble the Sambusas:
- If using homemade dough, divide it into small balls and roll each one into a thin circle. Cut each circle in half to form semi-circles.
- If using spring roll wrappers, cut them into rectangles (about 4 inches wide and 8 inches long).
- Place 1-2 tbsp of filling on the edge of each wrapper. Fold the wrapper into a triangular shape, tucking in the edges and sealing with the flour paste. Repeat with the remaining dough and filling.
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Fry the Sambusas:
- Heat oil in a deep frying pan over medium-high heat. Once hot, fry the sambusas in batches for 3-4 minutes per side, or until golden brown and crispy. Drain on paper towels.
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Bake (Alternative Method):
- For a healthier option, brush the sambusas with oil and bake at 375°F (190°C) for 15-20 minutes, or until golden and crispy.
Health Considerations
- Lower-Fat Option: Baking the sambusas instead of frying reduces the fat content, making them a healthier option while still maintaining crispness.
- Vegetarian/Vegan Option: Substitute the meat with lentils, potatoes, or peas for a plant-based filling.
- Fiber and Protein: Using lentils or chickpeas for the filling increases the fiber and protein content, making it a more nutritious snack.
Serving Suggestions
- As a Snack or Appetizer: Serve sambusas hot with a side of chutney, tamarind sauce, or yogurt dip for added flavor.
- Accompany a Main Meal: Sambusas can also be served alongside a larger meal, such as rice or a salad, to complement the dish.
- Great for Parties: These crispy pastries are perfect for entertaining, as they are easy to make in batches and are a crowd-pleaser.
Tips
- Seal Well: Make sure to use the flour paste to seal the edges of the sambusas tightly to prevent the filling from spilling out during frying.
- Cool the Filling: Let the filling cool before assembling the sambusas to prevent the dough from becoming soggy.
- Frying Temperature: Ensure the oil is hot enough before frying to achieve a crispy exterior without absorbing too much oil. Use a thermometer to maintain a temperature of 350°F (175°C) for best results.
- Make Ahead: You can prepare the sambusas ahead of time and freeze them before frying. Fry them directly from frozen, adjusting the frying time slightly.
