Traditional Veggie Sambusa recipe

Today on TACKRECIPE, we are diving into the world of East African cuisine with a beloved snack: Traditional Veggie Sambusa. Originating from Ethiopia and Somalia, sambusas are crispy, golden pastries filled with a savory mixture of vegetables and spices. These triangular delights are popular street food and a must-have during festive occasions like Ramadan or family gatherings. With their perfectly spiced filling and crunchy exterior, they make for a satisfying appetizer or side dish.

Ingredients 6:

• Ingredients:
• For the Filling:
• 2 medium potatoes, boiled and mashed
• 1 cup carrots, finely diced
• 1 cup green peas
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• ½ teaspoon turmeric
• ½ teaspoon paprika
• ½ teaspoon salt (or to taste)
• ¼ teaspoon black pepper
• 2 tablespoons vegetable oil
• 1 tablespoon fresh cilantro, chopped (optional)
• For the Dough (or use store-bought samosa wrappers):
• 2 cups all-purpose flour
• ½ teaspoon salt
• 3 tablespoons vegetable oil
• ½ cup warm water
• For Frying:
• 2 cups vegetable oil

Prepare the Dough

To make the perfect sambusa wrapper, start by sifting the all-purpose flour into a large mixing bowl to remove any lumps. Add salt and mix well to distribute it evenly. Slowly drizzle in the vegetable oil, using your fingers or a spoon to incorporate it into the flour. This process helps create a slightly flaky texture once fried. Gradually pour in the warm water while mixing continuously. Start kneading the dough, pressing and folding it over itself repeatedly. Knead for about 5-7 minutes until the dough becomes soft, pliable, and smooth. If the dough feels too dry, add a teaspoon of water at a time; if it’s too sticky, sprinkle a little extra flour. Once the dough is well-kneaded, cover it with a damp kitchen towel or plastic wrap and let it rest for at least 20 minutes. This resting period allows the gluten to relax, making the dough easier to roll out and shape.

Cook the Filling

While the dough is resting, prepare the delicious vegetable filling. Start by heating 2 tablespoons of vegetable oil in a pan over medium heat. Once the oil is hot, add chopped onions and sauté until they turn translucent and fragrant, about 2-3 minutes. Stir in the minced garlic, cooking for another minute until the raw smell disappears. Now, add the finely diced carrots and green peas, stirring them into the onions and garlic. Cook for about 5 minutes, allowing the vegetables to soften slightly. If needed, add a splash of water to prevent sticking. Sprinkle in the ground cumin, coriander, turmeric, paprika, salt, and black pepper. Stir well so that the spices coat the vegetables evenly, releasing their rich, aromatic flavors. After 2 minutes, add the mashed boiled potatoes and mix thoroughly until all ingredients are combined. Taste the filling and adjust the seasoning if needed. For an extra layer of flavor, stir in freshly chopped cilantro before turning off the heat. Let the filling cool down completely before using it to fill the sambusas.

Shape the Sambusas

Once the dough has rested, divide it into small golf-ball-sized portions. Lightly flour your work surface and roll each dough ball into a thin 6-inch circle using a rolling pin. The thinner the dough, the crispier the sambusas will be. Use a sharp knife to cut each circle in half, creating two semi-circles. Take one semi-circle and fold it into a cone shape, overlapping the edges slightly to form a point at the bottom. Seal the edges by brushing with a little water or a flour-water paste. Carefully spoon about 1-2 tablespoons of the vegetable filling into the cone, ensuring it is not overstuffed to prevent tearing. Press the top edges together, sealing the sambusa completely. Pinch or crimp the edges firmly to avoid any leaks during frying. Repeat with the remaining dough and filling until all sambusas are shaped and ready for cooking.

Fry Until Crispy

In a deep frying pan or pot, heat 2 cups of vegetable oil over medium heat. Test the oil’s readiness by dropping a small piece of dough into the oil—if it sizzles and rises immediately, the oil is ready (about 350°F or 175°C). Carefully place the sambusas into the hot oil, frying them in small batches to avoid overcrowding. Fry for 3-4 minutes per side, using a slotted spoon to turn them over gently. Keep frying until they become golden brown and crispy on all sides. Once cooked, remove them with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Continue frying the rest of the sambusas.

Serve and Enjoy

For the best experience, serve hot and Traditional Veggie Sambusa recipe immediately. Pair them with traditional condiments like:

🟢Spicy chutney – a tangy, chili-infused sauce
🟢Tamarind sauce – a sweet and sour dip
🟢Mint yogurt dip – a cooling contrast to the warm spices

Tips:

For Extra Crispiness:

🟢Add 1 teaspoon of cornstarch to the dough for a crispier shell.

Alternative Cooking Method:

🟢If you prefer a healthier option, brush sambusas lightly with oil and bake at 375°F (190°C) for 20-25 minutes until golden brown.

Storage Tip:

🟢Store uncooked sambusas in an airtight container and freeze for up to 3 months. Fry directly from frozen, adding 1-2 extra minutes to cooking time.

Other samosa Recipes

• Pizza Samosa Recipe
• Meat Samosa Recipe