A traditional fast meal or side dish, the Sambusa can be made with many different fillings. Try these to have either leaner protein like tuna or to put in more vegetables. You can use this modified wrapper recipe:
Ingredients
2 cups all purpose flour
2 cups whole wheat flour
1¼ cups water
1 pinch salt
2 tablespoons oil
Ingredients for paste to seal wrappers
2 tablespoons all
purpose flour
2½ tablespoons water
Preparation
1. Add flour, oil, and salt to a pan.
2. Slowly add the water and mix to form the dough.
3. Th e dough should be soft and smooth.
4. More flour or water may be needed to make the dough.
5. Once the dough is formed, break into 8 balls.
6. Roll each ball into a neat circle and roll into flour.
7. Roll it out fairly thin.
8. Cut it as a triangle.
9. Heated in a frying pan.
10. Fold the Sambusa wrapper into a cone shape by sealing with fl our paste.
11. Each ball makes 2 Sambusa wrappers.
Although these wrappers are easier to use when fresh, they can be frozen. Just place a piece of wax paper in between each layer so they will not stick together.
For an added kick, add a pinch of chili powder to the dough mixture. You can also use spring roll wrappers
instead of homemade wrappers. These can be re-warmed in the oven. Set the oven on 350 degrees and place the Sambusa directly on the oven rack, and cook for 5-8 minutes.
Th is helps keep the Sambusa crispy and non-greasy.