Potato and Pea Sambusa Somali

Delight your taste buds with Potato and Pea Sambusa Somali, a crispy, golden pastry bursting with a spiced vegetarian filling that's both hearty and aromatic. Featuring tender potatoes, vibrant green peas, and a medley of Somali-inspired spices like cumin, coriander, and turmeric, this recipe combines warmth and flavor in every bite. The handmade dough—rolled thin and shaped into delicate cones—encases the savory filling, while deep-frying delivers the perfect crunch. These sambusas make an irresistible appetizer or snack, whether served warm with a tangy chutney or enjoyed on their own. Perfect for entertaining or spicing up your mealtime routine, this dish is a must-try for lovers of global street food!

Nutriscore Rating: 61/100

Prep Time:40 mins

Cook Time:20 mins

Total Time:60 mins

Servings: 15

Ingredients

• 2 cups all-purpose flour
• 0.75 cups water
• 1 teaspoons salt
• 3 tablespoons vegetable oil
• 3 pieces medium potatoes
• 1 cup frozen peas
• 1 piece onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoons ground turmeric
• 0.5 teaspoons ground black pepper
• 0.25 teaspoons red chili powder (optional)
• 2 tablespoons fresh cilantro, chopped
• 3 cups vegetable oil for frying

Directions

Step 1

Peel the potatoes, chop them into small cubes, and boil them in salted water until tender (about 10-12 minutes). Drain and set aside.

Step 2

In a large skillet, heat 3 tablespoons of vegetable oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.

Step 3

Add the minced garlic, ground cumin, ground coriander, turmeric, black pepper, and red chili powder (if using). Sauté for another 1-2 minutes until fragrant.

Step 4

Stir in the cooked potatoes and frozen peas. Mash the potatoes slightly while mixing to combine. Cook for 2-3 minutes until the peas are heated through.

Step 5

Stir in the chopped cilantro, adjust the seasoning with salt, and set the filling aside to cool completely.

Step 6

To make the dough, mix the flour and salt in a large bowl. Gradually add the water while kneading until a smooth and elastic dough forms.

Step 7

Divide the dough into small balls (about the size of a golf ball) and roll each ball into a thin circle (about 6 inches in diameter). Cut each circle in half to form two semi-circles.

Step 8

Take one semi-circle and brush the straight edge lightly with water. Fold into a cone shape, pressing the edges to seal.

Step 9

Fill the cone with 1-2 tablespoons of the potato and pea filling. Pinch the top edges together to seal the sambusa. Repeat with the remaining dough and filling.

Step 10

Heat the 3 cups of vegetable oil in a deep pot or fryer to 350°F (175°C). Fry the sambusas in batches until golden brown and crisp, about 3-4 minutes per batch.

Step 11

Remove the sambusas with a slotted spoon and drain on paper towels. Serve warm with chutney or a dipping sauce of your choice.

Nutrition Facts

Serving size	(2101.1g)

Amount per serving	% Daily Value*
Calories	7989.1

Total Fat 753.4g	0%
Saturated Fat 107.9g	0%
Polyunsaturated Fat 25.2g
Cholesterol 0mg	0%
Sodium 2427.1mg	0%
Total Carbohydrate 333.9g	0%
Dietary Fiber 32.8g	0%
Total Sugars 20.2g
Protein 49.0g	0%

Vitamin D 0IU	0%
Calcium 223.7mg	0%
Iron 22.6mg	0%
Potassium 3781.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 81.6%

Protein: 2.4%

Carbs: 16.1%