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
Provided by Jamilahs_Kitchen
Categories Potato
Time 30m
Yield 8 sambusa, 8 serving(s)
Number Of Ingredients 10
Steps:
- 1. Heat the butter in a large frying pan; add the ginger, cumin seeds, curry powder, and garam.
- marsala and fry lightly for 1 minute or until very fragrant.
- 2. Add the potato and 3 tablespoons of water and cook over low heat for 15-20 minutes or until.
- the potatoes are tender.
- 3. Add the peas, cilantro, and green onion and stir through.
- 4. Set aside to cool.
- 5. Fill each uncooked sambusa wrapper with a spoonful of the filling.
- 6. Close top using a flour paste. (Few Tablesppoons of flour and little water until pasty).
- 7. Fry until golden brown.
- 8. Remove from oil and drain on a paper towel.
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