Potato and Pea Sambusa Somali
Delight your taste buds with Potato and Pea Sambusa Somali, a crispy, golden pastry bursting with a spiced vegetarian filling that's both hearty and aromatic. Featuring tender potatoes, vibrant green peas, and a medley of Somali-inspired spices like cumin, coriander, and turmeric, this recipe combines warmth and flavor in every bite. The handmade dough—rolled thin and shaped into delicate cones—encases the savory filling, while deep-frying delivers the perfect crunch. These sambusas make an irresistible appetizer or snack, whether served warm with a tangy chutney or enjoyed on their own. Perfect for entertaining or spicing up your mealtime routine, this dish is a must-try for lovers of global street food!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cups water
- 1 teaspoons salt
- 3 tablespoons vegetable oil
- 3 pieces medium potatoes
- 1 cup frozen peas
- 1 piece onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoons ground turmeric
- 0.5 teaspoons ground black pepper
- 0.25 teaspoons red chili powder (optional)
- 2 tablespoons fresh cilantro, chopped
- 3 cups vegetable oil for frying
Instructions
Peel the potatoes, chop them into small cubes, and boil them in salted water until tender (about 10-12 minutes). Drain and set aside.
In a large skillet, heat 3 tablespoons of vegetable oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
Add the minced garlic, ground cumin, ground coriander, turmeric, black pepper, and red chili powder (if using). Sauté for another 1-2 minutes until fragrant.
Stir in the cooked potatoes and frozen peas. Mash the potatoes slightly while mixing to combine. Cook for 2-3 minutes until the peas are heated through.
Stir in the chopped cilantro, adjust the seasoning with salt, and set the filling aside to cool completely.
To make the dough, mix the flour and salt in a large bowl. Gradually add the water while kneading until a smooth and elastic dough forms.
Divide the dough into small balls (about the size of a golf ball) and roll each ball into a thin circle (about 6 inches in diameter). Cut each circle in half to form two semi-circles.
Take one semi-circle and brush the straight edge lightly with water. Fold into a cone shape, pressing the edges to seal.
Fill the cone with 1-2 tablespoons of the potato and pea filling. Pinch the top edges together to seal the sambusa. Repeat with the remaining dough and filling.
Heat the 3 cups of vegetable oil in a deep pot or fryer to 350°F (175°C). Fry the sambusas in batches until golden brown and crisp, about 3-4 minutes per batch.
Remove the sambusas with a slotted spoon and drain on paper towels. Serve warm with chutney or a dipping sauce of your choice.
Nutrition Facts
Calories |
7989 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 753.4 g | 966% | |
| Saturated Fat | 107.9 g | 540% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2427 mg | 106% | |
| Total Carbohydrate | 333.9 g | 121% | |
| Dietary Fiber | 32.8 g | 117% | |
| Total Sugars | 20.2 g | ||
| Protein | 49.0 g | 98% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 224 mg | 17% | |
| Iron | 22.6 mg | 126% | |
| Potassium | 3781 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
