Samboosa — Print Recipe — The Culinary Codex

Golden, crispy triangular pastries filled with spiced minced meat or cheese, deep-fried until shatteringly crisp. These addictive Ramadan favorites disappear from the plate faster than they can be made.

Ingredients

1 packet spring roll wrappers
300g ground lamb
1 onion, finely diced
2 green chilies, minced
1/4 cup fresh cilantro, chopped
1 tsp cumin
1/2 tsp coriander
1/2 tsp black pepper
1 tsp salt
Flour paste for sealing (1 tbsp flour + 2 tbsp water)
Vegetable oil for deep frying

Instructions

1 Brown the ground lamb with onion over medium-high heat for 6 minutes. Add cumin, coriander, pepper, and salt. Cook until meat is fully done.
2 Stir in minced green chilies and cilantro. Remove from heat and let the filling cool completely before assembling.
3 Cut spring roll wrappers into strips about 7cm wide. Place a tablespoon of filling at one end of each strip.
4 Fold the strip diagonally over the filling to form a triangle, then continue folding in triangles along the strip. Seal the end with flour paste.
5 Heat oil to 175C. Fry samboosa in batches for 3-4 minutes, turning once, until evenly deep golden brown and crispy.
6 Drain on paper towels and serve immediately with a tangy dipping sauce of tamarind or green chutney.

Did You Know?

Saudi families prepare samboosa by the hundreds during Ramadan, often freezing batches in advance so they can be fried fresh each evening for iftar.