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 (for dough)

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 onions, minced garlic, and grated ginger. Sauté until translucent and fragrant.

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

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

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

Step 5: To make the dough, combine 2 cups flour, sugar, and ½ teaspoon salt in a large bowl. Mix well, then drizzle 2 tablespoons oil and rub with your hands until the mixture looks like coarse crumbs.

Step 6: Gradually add ½ cup water little by little, kneading until the dough forms a smooth, elastic ball. Cover with a damp cloth and let rest for 10 minutes.

Step 7: Knead the rested dough on a floured surface for 2 minutes, divide into five balls, and roll each into a 4-inch (10 cm) circle.

Step 8: Layer the circles by brushing oil on one, sprinkling flour, then placing another circle on top. Repeat until all are layered. Roll this layered dough into a 12-inch (30 cm) circle.

Step 9: Heat a large pan on low heat and cook the dough for 3 minutes on each side until warmed through but not browned.

Step 10: Remove from heat, place on a work surface, and use a large plate or round object to trim the edges for a clean circular shape.

Step 11: Cut the dough circle into quarters and gently separate the layers to create samosa wraps.

Step 12: Make a flour paste by mixing ¼ cup flour with about ¼ cup water until smooth to use as glue.

Step 13: Take each wrap and fold the rounded edges over each other to make a diamond-shaped pocket. Seal with flour paste.

Step 14: Spoon cooled meat filling into the pocket, fold over the top, and press edges firmly to seal. Repeat for all wraps.

Step 15: If possible, refrigerate the sambusas for about an hour before frying to help them hold their shape.

Step 16: Heat oil in a deep skillet or pot for frying. Once hot, carefully fry sambusas in batches until golden brown and crispy on all sides.

Step 17: Remove with a slotted spoon, drain on paper towels, and serve hot with your favorite dipping sauce.

Tips & Variations

Substitute ground beef with ground lamb or chicken for a different flavor.

Add finely chopped green chili to the filling for extra heat.

For a vegetarian version, replace meat with spiced lentils or mashed potatoes mixed with peas.

Use store-bought phyllo or spring roll wrappers to save time on dough preparation.

Serve with spicy tomato sauce, tamarind chutney, or mint yogurt for great dipping options.

FAQs

Can I freeze sambusas before frying?

Yes, place uncooked sambusas on a baking sheet in a single layer and freeze until solid. Then transfer to a freezer bag. Fry from frozen, just add a few extra minutes to the cooking time.

What oil is best for frying sambusas?

Choose a neutral oil with a high smoke point like vegetable, canola, or peanut oil for deep frying. This ensures crisp, golden results without imparting strong flavors.