Sambusas

Method

Make the dough by mixing flour, salt, and water with oil until smooth, then knead for 10 minutes and rest for 30 minutes. Whilst the dough rests, heat oil in a pan and fry the onions until golden, then add carrots and cook for 3 minutes. Add the boiled potatoes, peas, and spices, stirring well, then season with salt and fresh coriander and cool completely. Divide the dough into 12 balls and roll each into a thin circle, then cut in half to make semi-circles. Wet the straight edge with water, fold into a cone shape, fill with 2 tablespoons of filling, then seal the top edge firmly. Heat oil to 170°C and deep fry the sambusas for 2-3 minutes until golden and crispy on both sides, turning once. Drain on kitchen paper and serve hot with tamarind or chilli sauce.