A traditional fast meal or side dish, the Sambusa can be made with many diff erent fillings. Try these to have either leaner protein like tuna, or to put in more vegetables.
You can use this modified wrapper recipe:
Cook time about 20-30 minutes. Makes about 16 large Sambusa Wrappers.
Ingredients
2 cups all purpose fl our
2 cups whole wheat fl our
1¼ cups water
1 pinch salt
2 tablespoons oil
Ingredients for paste to seal wrappers:
2 tablespoons all purpose flour
2½ tablespoons water
How to prepare
1. Add fl our, 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 fl our 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 fl our.
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. This helps keep the Sambusa crispy and non-greasy