Ingredients

2 tablespoons oil

1 medium onion, finely chopped

3 cloves garlic, minced

½ teaspoon grated ginger

1 pound ground beef or lamb

1 teaspoon salt

½ teaspoon bouillon (or substitute with salt)

1 teaspoon black pepper

1 teaspoon ground cumin

½ teaspoon ground coriander

½ teaspoon curry powder

½ teaspoon paprika

¼ teaspoon turmeric

⅓ cup fresh cilantro, chopped

2 cups all-purpose flour

½ tablespoon sugar (optional)

½ teaspoon salt

2 tablespoons oil

½ cup water (or as needed)

¼ cup all-purpose flour (for paste)

¼ cup water (for paste, or as needed)

Oil for deep frying

Instructions

Step 1: In a large skillet, heat 2 tablespoons of oil over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté until translucent and fragrant.

Step 2: Add the ground beef or lamb to the skillet. Cook until browned and cooked through, breaking up any large chunks as it cooks.

Step 3: Stir in the salt, bouillon powder, black pepper, cumin, coriander, curry powder, paprika, and turmeric. Cook for another minute to blend the flavors.

Step 4: Add the chopped cilantro, cook for one more minute, then remove the skillet from heat and set aside to cool.

Step 5: For the dough, combine 2 cups of all-purpose flour, sugar (if using), and ½ teaspoon salt in a large bowl. Mix well.

Step 6: Drizzle 2 tablespoons oil into the flour mixture. Use your hands to blend it until it resembles coarse crumbs.

Step 7: Gradually add water, a little at a time, kneading until a smooth, elastic dough ball forms. The dough should be firm but pliable. Cover with a damp cloth and rest for 10 minutes.

Step 8: After resting, knead the dough on a floured surface for two minutes. Divide it into five equal balls.

Step 9: Roll each ball into a circle about 4 inches (10 cm) in diameter.

Step 10: Layer the circles by brushing a little oil on one, sprinkling with flour, then placing another circle on top. Repeat until all circles are layered to help separate them later.

Step 11: Roll out the layered dough until about 12 inches (30 cm) in diameter.

Step 12: Heat a large pan over low heat. Cook the dough for 3 minutes on each side until warmed through but not browned.

Step 13: Remove from heat, place on a work surface, and cut the dough to remove dry edges for an even circle.

Step 14: Cut the circle into quarters. Gently separate the layers to form samosa wrappers.

Step 15: Prepare a flour paste by mixing ¼ cup flour with about ¼ cup water until smooth.

Step 16: To assemble, fold the rounded edge of each wrapper into a long diamond-shaped pocket. Use the flour paste to seal the edges.

Step 17: Spoon the cooled meat filling into the pocket, then fold over the top part and press firmly to seal.

Step 18: Repeat with remaining dough and filling. Refrigerate the formed sambusas for about an hour if possible before frying.

Step 19: Heat oil in a deep skillet or pot for frying. Once hot, carefully fry the sambusas in batches until golden brown and crispy on all sides.

Step 20: Remove fried sambusas and drain on paper towels. Serve hot with your favorite dipping sauce.

Tips & Variations

For a vegetarian version, substitute the meat with spiced lentils or finely chopped vegetables.

Adding a small pinch of chili powder to the filling boosts the heat and flavor.

Resting the dough ensures easier rolling and softer wrappers.

Use a heavy-bottomed pot for frying to maintain consistent oil temperature and avoid greasy sambusas.

Try serving with spicy tomato sauce or mint yogurt for complementary flavors.

FAQs

Can I use pre-made pastry for the sambusa wrappers?

Yes, you can use store-bought phyllo or spring roll wrappers as a shortcut, but homemade dough provides a traditional texture and flavor.

How can I ensure the sambusas don’t burst while frying?

Make sure to seal the edges well using the flour paste and avoid overfilling the pockets. Also, fry in oil at the correct temperature—not too hot or too cool—to prevent bursting.