So we made this Sambusa because it is one of my husband’s favorite foods from his childhood. No pressure! Actually, the first attempt for me didn’t work that well. I was cooking three dishes at one and I’m not a great multi-tasker. Normally, I remember to convert the temperature from F to C but with so much on my brain it didn’t even occur to me that 200F is actually 90C. So, the dough dried out too much in the oven and cracked when I tried to wrap it around the filling. Fail!

So one thing that could make this process much easier is if you just buy spring roll wrappers. But then you won’t get the same bubble texture as with handmade dough. You’re choice!

Anyway, two days later with a fresh head, we tried it again and had much better results.




3 1/4 c. flour

1 1/4 c. water

1 1/2 tsp. salt

3 tbsp. oil

Extra flour for coating the dough


  1. Put all ingredients together and knead until dough is no longer sticky. Add more water or flour if needed.
  2. Split the dough into 4-6 balls. Let the dough sit for 30 minutes.
  3. Take one dough ball and coat in flour. Press it into a circle shape on a flat surface. Stretch out the dough with your fists and lay it over the back of a backing sheet. Try to keep it even all around. Let it sit for 5 minutes before cutting it into rectangles with a pizza cutter.
  4. Bake for 4 minutes at 200F. It doesn’t need much time because you still want the dough to be shapable. Make sure you check the F or C depending on your country. 🙂

You can either stack and store these in the fridge for a few days or use them right away for your Sambusa.

For the Sambusa filling, we used a vegetarian version that I mixed together from a few recipes I found.



1 tbsp vegetable oil

1 onion,

2 cloves minced garlic

1 chopped green chili

1 carrot finely diced

2 cups cabbage

1 cup peeled and diced potato

1 tbsp. tomato paste

100 ml. vegetable stock

1 tsp salt

1 tsp. cumin

1/2 tsp. chili powder



  1. Fry onions garlic and spices in oil until soft. Add the vegetables and stir until coated. Pour in the stock and cover. Simmer for 30 minutes.


I think my technique definitely improved by the end. Some of them look a little wonky but they still tasted delicious.

Put the Sambusa together

  1. Take your long rectangle stripes and put the filling in a triangle shape at one end. Fold over carefully. Continue folding the triangle over the whole length. Try to keep the corners tight so oil won’t get inside. At the end trim off any extra dough and add a little water to the dough to help it stick together.
  2. Fry in vegetable oil on medium high heat for 5-10 minutes until the outside is golden brown with bubbles.

sambusa3Eat and enjoy! I think I have a greater appreciation for cumin after these. So yummy!