Ingredients
-
1
-
1
-
1
-
1/2
-
1/4
-
2
-
3
-
1/4
-
1/4
-
2
-
-
-
-
-
Directions
Potato and Pea Sambusa (Somali), 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, The filling was good for my sister and I as a vegetarian main dish though used a modification of Recipe #104344 which is a sweet not hot curry powder mix as we dont like hot spicy Saying that I doubled it to give more flavour used a canola olive oil mix instead of butter to be dairy free and cumin seed in a lesser amount used a garam masala spice mix I had made previously from Zaar I think For the potatoes used yellow ones I didnt have any cilantro left so I added parsley and ground coriander instead I would like to try fresh cilantro another time The sambousa wrappers were not in the ingredients and not knowing about what sambousa is to somalians I did not realise I would need them but it worked out fine as the filling was good as a dish alone which I served with white basmati rice, Recipe #322921 and Recipe #57915 for a good pretty quick vegetarian meal , The filling was good for my sister and I as a vegetarian main dish though used a modification of Recipe #104344 which is a sweet not hot curry powder mix as we dont like hot spicy Saying that I doubled it to give more flavour used a canola olive oil mix instead of butter to be dairy free and cumin seed in a lesser amount used a garam masala spice mix I had made previously from Zaar I think For the potatoes used yellow ones I didnt have any cilantro left so I added parsley and ground coriander instead I would like to try fresh cilantro another time The sambousa wrappers were not in the ingredients and not knowing about what sambousa is to somalians I did not realise I would need them but it worked out fine as the filling was good as a dish alone which I served with white basmati rice, Recipe #322921 and Recipe #57915 for a good pretty quick vegetarian meal
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Steps
|
1
Done
|
1. Heat the Butter in a Large Frying Pan; Add the Ginger, Cumin Seeds, Curry Powder, and Garam. |
|
2
Done
|
Marsala and Fry Lightly For 1 Minute or Until Very Fragrant. |
|
3
Done
|
2. Add the Potato and 3 Tablespoons of Water and Cook Over Low Heat For 15-20 Minutes or Until. |
|
4
Done
|
the Potatoes Are Tender. |
|
5
Done
|
3. Add the Peas, Cilantro, and Green Onion and Stir Through. |
|
6
Done
|
4. Set Aside to Cool. |
|
7
Done
|
5. Fill Each Uncooked Sambusa Wrapper With a Spoonful of the Filling. |
|
8
Done
|
6. Close Top Using a Flour Paste. (few Tablesppoons of Flour and Little Water Until Pasty). |
|
9
Done
|
7. Fry Until Golden Brown. |
|
10
Done
|
8. Remove from Oil and Drain on a Paper Towel. |
