How to make it
6 steps. Take it one step at a time.
In a large skillet
In a large skillet over medium heat, brown the ground beef, breaking it apart with a spoon. Season with salt and pepper.
Add the cumin, turmeric, cardamom, minced garlic, grated ginger, and green chili
Add the cumin, turmeric, cardamom, minced garlic, grated ginger, and green chili to the beef. Sauté for 2-3 minutes until fragrant.
3 minStir in the diced onions
Stir in the diced onions and cook until softened but not mushy. Remove from heat and stir in the fresh cilantro. Let the filling cool completely.
Mix flour, water, and oil
In a bowl, mix flour, water, and oil to form a smooth dough. Knead for 5 minutes, then cover and let rest for 15 minutes.
15 minRoll out small portions of dough
Roll out small portions of dough into thin circles, cut into halves or thirds, and fold into cone shapes. Fill each cone with a tablespoon of beef mixture and seal the edges with a flour-water paste.
Heat oil in a deep pan
Heat oil in a deep pan to 180°C (356°F). Fry the sambusas in batches until golden brown and crispy. Drain on paper towels.
5 min
A little kitchen wisdom
Ensure the filling is relatively dry to keep the pastry crispy. You can substitute store-bought spring roll wrappers if you are short on time.
