Discover the ultimate Sambosa recipe—crispy and golden pastries that can be either fried or baked. Stuffed with savory fillings of meat, vegetables, or lentils, these delectable treats are perfect for appetizers or snacks. Learn how to make Sambosa from scratch with our easy-to-follow recipe and tips for achieving the perfect texture and flavor every time.

Ingredients:

For the Dough:

- 2 cups all-purpose flour

- 1/2 teaspoon salt

- 1/4 teaspoon baking powder

- 1/4 cup vegetable oil

- 3/4 cup warm water

For the Filling:

Meat Filling:

- 250g ground beef or lamb

- 1 onion, finely chopped

- 2 garlic cloves, minced

- 1 teaspoon ground cumin

- 1 teaspoon ground coriander

- 1/2 teaspoon paprika

- Salt and pepper to taste

- 1/4 cup chopped fresh cilantro or parsley

Vegetable Filling:

- 1 cup mixed vegetables (carrots, peas, potatoes), finely chopped

- 1 onion, finely chopped

- 2 garlic cloves, minced

- 1 teaspoon ground cumin

- 1 teaspoon ground coriander

- 1/2 teaspoon paprika

- Salt and pepper to taste

- 1/4 cup chopped fresh cilantro or parsley

Lentil Filling:

- 1 cup cooked lentils

- 1 onion, finely chopped

- 2 garlic cloves, minced

- 1 teaspoon ground cumin

- 1 teaspoon ground coriander

- 1/2 teaspoon paprika

- Salt and pepper to taste

- 1/4 cup chopped fresh cilantro or parsley

For Frying/Baking:

- Vegetable oil (for frying)

- 1 egg, beaten (for sealing and egg wash, optional)

Instructions:

Prepare the Dough:

  - In a large bowl, mix the flour, salt, and baking powder.

  - Add the vegetable oil and mix until the mixture resembles coarse crumbs.

  - Gradually add warm water, mixing until a soft dough forms. Knead the dough for about 5 minutes until smooth.

  - Cover the dough with a damp cloth and let it rest for 30 minutes.

Prepare the Filling:

For Meat Filling:

  - Heat a pan over medium heat and add the ground beef or lamb.

  - Cook until browned, breaking up the meat with a spoon.

  - Add the onion and garlic, cooking until softened.

  - Stir in the cumin, coriander, paprika, salt, and pepper.

  - Cook for a few more minutes, then add the cilantro or parsley. Remove from heat and let it cool.

For Vegetable Filling:

  - Heat a pan over medium heat and add a little oil.

  - Add the onion and garlic, cooking until softened.

  - Add the mixed vegetables, cumin, coriander, paprika, salt, and pepper.

  - Cook until the vegetables are tender. Stir in the cilantro or parsley and let it cool.

For Lentil Filling:

  - Heat a pan over medium heat and add a little oil.

  - Add the onion and garlic, cooking until softened.

  - Stir in the cooked lentils, cumin, coriander, paprika, salt, and pepper.

  - Cook for a few minutes, then add the cilantro or parsley. Remove from heat and let it cool.

Assemble the Sambosas:

  - Divide the dough into small balls and roll each ball into a thin circle on a floured surface.

  - Cut the circle in half to form two semi-circles.

  - Place a spoonful of filling on one half of each semi-circle.

  - Fold the dough over the filling to form a triangle or a half-moon shape.

  - Press the edges together to seal, using a little water if needed. You can also crimp the edges with a fork for a decorative touch.

Cook the Sambosas:

For Frying:

  - Heat vegetable oil in a deep pan or fryer to 350°F (175°C).

  - Fry the sambosas in batches until golden brown and crispy, about 3-4 minutes per side.

  - Drain on paper towels.

For Baking:

  - Preheat your oven to 375°F (190°C).

  - Place the sambosas on a baking sheet lined with parchment paper.

  - Brush the tops with beaten egg (optional) for a golden finish.

  - Bake for 20-25 minutes or until golden brown and crispy.

Serve:

  - Enjoy your sambosas warm with your favorite chutney or dipping sauce.

Notes:

- You can customize the filling to your liking by adding different spices or vegetables.

- Sambosas can be frozen before frying or baking. Just freeze them on a baking sheet and transfer to a freezer bag. Cook from frozen, adding extra time if baking.

Enjoy your homemade sambosas!

Nutritional Values:

Dough:

  - Calories: 120 kcal

  - Carbohydrates: 20g

  - Protein: 2g

  - Fat: 4g

  - Fiber: 1g

Benefits: The dough provides carbohydrates for energy. If whole wheat flour is used, it increases fiber content, which supports digestion and provides sustained energy.

Meat Filling:

  - Calories: 150 kcal

  - Carbohydrates: 5g

  - Protein: 12g

  - Fat: 10g

  - Fiber: 1g

Benefits: This filling is rich in protein, essential for muscle repair and growth. It also provides iron and zinc, important for oxygen transport in the blood and immune function.

Vegetable Filling:

  - Calories: 100 kcal

  - Carbohydrates: 15g

  - Protein: 3g

  - Fat: 4g

  - Fiber: 3g

Benefits:Vegetables offer a range of vitamins (A, C, K) and minerals (potassium, magnesium). These support immune health, skin health, and digestion, while the fiber helps keep you full longer.

Lentil Filling:

  - Calories: 120 kcal

  - Carbohydrates: 18g

  - Protein: 6g

  - Fat: 2g

  - Fiber: 5g

Benefits: Lentils provide plant-based protein and fiber, aiding in digestion and blood sugar stability. They are also rich in iron and folate, supporting energy levels and metabolic health.

Here are the combined nutritional values and benefits for each ingredient:

Onion:

   - Calories: 40 kcal (per 100g)

   - Carbohydrates: 9g

   - Protein: 1g

   - Fat: 0g

   - Fiber: 1.7g

Benefits: Onions are rich in antioxidants and anti-inflammatory compounds, supporting immune health, cardiovascular health, and digestion.

Garlic:

   - Calories: 149 kcal (per 100g)

   - Carbohydrates: 33g

   - Protein: 6g

   - Fat: 0.5g

   - Fiber: 2.1g

Benefits: Garlic has antimicrobial and anti-inflammatory properties, helping to boost the immune system, support heart health, and improve digestion.

Cumin:

   - Calories: 375 kcal (per 100g)

   - Carbohydrates: 44g

   - Protein: 18g

   - Fat: 22g

   - Fiber: 10g

Benefits: Cumin provides iron and has antioxidant and anti-inflammatory effects. It aids digestion, enhances immune function, and may help regulate blood sugar levels.

Coriander:

   - Calories: 23 kcal (per 100g)

   - Carbohydrates: 3.7g

   - Protein: 2.1g

   - Fat: 0.5g

   - Fiber: 2.8g

Benefits: Coriander is rich in vitamins A, C, and K and has antioxidant properties. It supports digestive health, reduces inflammation, and may help lower blood sugar levels.

Paprika:

   - Calories: 282 kcal (per 100g)

   - Carbohydrates: 54g

   - Protein: 14g

   - Fat: 13g

   - Fiber: 35g

Benefits: Paprika is high in antioxidants, particularly vitamin A and carotenoids. It supports eye health, boosts the immune system, and has anti-inflammatory effects.

Cilantro/Parsley:

   - Calories: 36 kcal (per 100g)

   - Carbohydrates: 6g

   - Protein: 3g

   - Fat: 0.8g

   - Fiber: 3.3g

Benefits: Both cilantro and parsley are packed with vitamins A, C, and K, and contain antioxidants. They support immune function, improve digestion, and have anti-inflammatory properties.

Egg (for egg wash):

   - Calories: 72 kcal (per large egg)

   - Carbohydrates: 0.6g

   - Protein: 6g

   - Fat: 5g

   - Fiber: 0g

Benefits: Eggs are a rich source of protein, vitamins B12 and D, and minerals like selenium and choline. They support muscle health, brain function, and overall nutrition.

kiro

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