Potato and Pea Sambusa (Somali)

"We have a Somali community where I'm from and this potato and pea version of Sambusa is my favorite. double this recipe as needed"
 
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Ready In:
30mins
Ingredients:
10
Yields:
8 sambusa
Serves:
8
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ingredients

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directions

  • 1. Heat the butter in a large frying pan; add the ginger, cumin seeds, curry powder, and garam.
  • marsala and fry lightly for 1 minute or until very fragrant.
  • 2. Add the potato and 3 tablespoons of water and cook over low heat for 15-20 minutes or until.
  • the potatoes are tender.
  • 3. Add the peas, cilantro, and green onion and stir through.
  • 4. Set aside to cool.
  • 5. Fill each uncooked sambusa wrapper with a spoonful of the filling.
  • 6. Close top using a flour paste. (Few Tablesppoons of flour and little water until pasty).
  • 7. Fry until golden brown.
  • 8. Remove from oil and drain on a paper towel.

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Reviews

  1. The filling was good for my sister and I as a vegetarian main dish though I used a modification of Recipe #104344 which is a "sweet" not hot curry powder mix as we dont like hot spicy. Saying that I doubled it to give more flavour. I used a canola olive oil mix instead of butter to be dairy free and cumin seed in a lesser amount. I used a garam masala spice mix I had made previously from Zaar I think. For the potatoes I used yellow ones. I didnt have any cilantro left so I added parsley and ground coriander instead. I would like to try fresh cilantro another time. The sambousa wrappers were not in the ingredients and not knowing about what sambousa is to somalians I did not realise I would need them but it worked out fine as the filling was good as a dish alone which I served with white basmati rice, Recipe #322921 and Recipe #57915 for a good pretty quick vegetarian meal.
     
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Tweaks

  1. The filling was good for my sister and I as a vegetarian main dish though I used a modification of Recipe #104344 which is a "sweet" not hot curry powder mix as we dont like hot spicy. Saying that I doubled it to give more flavour. I used a canola olive oil mix instead of butter to be dairy free and cumin seed in a lesser amount. I used a garam masala spice mix I had made previously from Zaar I think. For the potatoes I used yellow ones. I didnt have any cilantro left so I added parsley and ground coriander instead. I would like to try fresh cilantro another time. The sambousa wrappers were not in the ingredients and not knowing about what sambousa is to somalians I did not realise I would need them but it worked out fine as the filling was good as a dish alone which I served with white basmati rice, Recipe #322921 and Recipe #57915 for a good pretty quick vegetarian meal.
     

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