Sambuus, sambusa, samosa – are delicious, regardless of what name you use for them. They are a great snack or appetiser.
Other cultures have similar pastries. The Spanish and Portuguese have empanada, the Polish are proud of their pirogi, the English and Aussies love their meatpie, and the Chinese continue to dazzle us with spring-rolls.
In this recipe I have used spring roll pastry instead of the traditional handmade pastry. Using spring rolls is quick and easy, but if you prefer to make your own pastry, check out our meat sambuus recipe for instructions.
Healthy tip: Try baking your sambuus in a medium heat oven for about 10 minutes, turning after five minutes to bake evenly.
Sambuus Qudaar (Vegetable Samosa)
Three large potatoes, boiled and diced into small cubes
1 cup of cooked green peas
One large onion, diced finely
1 bunch of coriander, chopped
1 tablespoon of curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander seeds
½ teaspoon of ground chilli or two diced green chillies (optional)
Salt to taste
10 sheets of spring roll pastry
Oil for deep frying
Sambuus Qudaar filling
1: Gently cook the diced potatoes, peas, coriander, onions, salt and spices in a pan in a tablespoon of oil and cook for about five minutes.
2: Let the mixture cool.
How to wrap the sambuus pastry (see pictures above)
1: Thaw the spring roll pastry and cover with a clean cloth to keep the pastry from drying out.
2: Mix two tablespoons of plain flour with a quarter cup of warm water to form a paste to seal the pastry’s edge.
3: Cut the two pastry sheets into thirds of equal size rectangles. Repeat for the rest of the pastries, using two sheets at a time. In total, you will have 15 rectangles, each forming into one sambuus. Ensure that the pastry pieces are always kept covered with a clean cloth.
4: Fold the two sheets of rectangular pastry into pockets – see picture below.
5: Fill the pocket with about two tablespoons of the vegetable mixture.
6: Spread the flour paste along the edges of the final fold and seal the pastry completely. Ensure that the pastry does not have any holes. You should have a neat triangular sambuus. A well folded sambuus will fry crisply and won’t be oily.
7: Repeat the process of filling and folding with the remaining pieces of pastry. Keep the pasties covered in cloth to ensure they don’t dry out.
Frying the sambuus
1: Heat up oil in a deep frying pan on medium heat. Test the oil with a small strip of excess dough and if the pastry floats up then you are ready to start frying your sambuus.
2: Fry several sambuus at a time until they are a nice golden colour.
3: Drain the sambuus on a clean kitchen towel and serve with a wedge of lemon, lime or shidni sauce.