• to make the dough
• In a bowl add the flour and oil add warm water a little at a time to make pliable dough.
• knead the dough for 5 minutes on floured surface until the dough is smooth.
• Cover and set aside for 20-30 minutes.

to make the sambusa filling

• Sambusa Filling
• Heat the oil in a skillet , Sautee onion until soft about 2 minutes, add garlic and potatoes,tuna, tomato paste and the spices stir gently to combine for 3 minutes, season with salt and pepper to taste. Cook, covered until potatoes are tender add little water if needed. Remove from heat add the cilantro/coriander leaves, and mix until combined.
• Let the filling cool completely, before assembling.

Assembling

• Divide the dough in to 12 portions, roll each out 8 inch, then cut each circle in half.
• Take on piece and fold like cone and seal the two edges with a little water or a flour paste (few tablespoon of water and flour mixed).
• Fill with the tuna filling, seal the top edges with water or flour-water mixture.
• then pinch making sure there are no holes, repeat with the remaining dough and filling.
• Deep fry until golden, serve warm.