Sambusa filled with peas and potato

This is a vegetable based sambusa recipe, with peas and potato filling.

Sambusa filling

Ingredients

• ½ cup green peas, cooked
• 1 tablespoon chopped cilantro
• 2 teaspoon lemon juice
• 2 large potatoes, cooked, chopped in cubes
• 1 green chili
• 2 tablespoon oil
• 1 onion chopped
• 1 clove garlic
• ½ teaspoon turmeric
• 1 teaspoon coriander
• 1 teaspoon cumin
• 1 teaspoon fresh ginger, minced
• Salt and pepper

for the flour paste

• ¼ cup all-purpose flour
• ¼ cup water, or as needed
• Sambusa wrappers
• Oil for frying

Directions:

• In a skillet heat the oil and sauté the onions until browned.
• Add the ginger and garlic, coriander cumin, green chili, salt, turmeric and cook stirring until fragrant, season with salt and pepper.
• Add the potatoes and stir add the peas and cook for few minutes; add the cilantro and lemon juice.
• Take off the heat. And let it cool until we ready to use.
• In a small bowl, mix flour and the water to make a smooth paste.
• Pick one the sambusa wrappers with your hands and fold it into a cone shape seal it with flour paste.
• Fill the cone with the filling and close the top into a triangle shape and seal it with the flour paste.
• Pinch the edges so that it is completely sealed.
• Continue filling the rest of the sambusas.
• Heat the oil in frying pan, fry the sambusas until golden brown.
• Remove and drain on paper towels.
• Serve while warm.