Potato and Pea Sambusa (Somali) |
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Prep Time: 25 Minutes Cook Time: 5 Minutes |
Ready In: 30 Minutes Servings: 8 |
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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 Ingredients:
1 tablespoon butter or 1 tablespoon ghee |
1 teaspoon ginger, minced |
1 teaspoon cumin seed |
1/2 teaspoon curry powder (spicy) |
1/4 teaspoon garam masala |
2 large potatoes, peeled and diced |
3 tablespoons water (with more potatoes just add a little more water to cook them) |
1/4 cup frozen peas |
1/4 cup cilantro |
2 green onions, sliced |
Directions:
1. 1. Heat the butter in a large frying pan; add the ginger, cumin seeds, curry powder, and garam.
2. marsala and fry lightly for 1 minute or until very fragrant.
3. 2. Add the potato and 3 tablespoons of water and cook over low heat for 15-20 minutes or until.
4. the potatoes are tender.
5. 3. Add the peas, cilantro, and green onion and stir through.
6. 4. Set aside to cool.
7. 5. Fill each uncooked sambusa wrapper with a spoonful of the filling.
8. 6. Close top using a flour paste. (Few Tablesppoons of flour and little water until pasty).
9. 7. Fry until golden brown.
10. 8. Remove from oil and drain on a paper towel.
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