Vegan Sambusa/Samosa


What you’ll need:

  • All purpose flour
  • warm water
  • salt
  • Pumpkin
  • Onions
  • Black pepper
  • cumin
  • olive oil
  • sesame seed

For the dough: 4 cups of wheat flour, 1 cup of water, 0.5 tsp of salt.

For the filling: 500 g of pumpkin, 150 g of onion, spices, salt.

  1. Mix flour, water and salt to make a fresh cool dough. Leave the dough to stand for 30-40 minutes.
  2. Divide into 4 flat cakes, sprinkle with flour, cover with a towel and leave for 5 minutes, in a warm place.
  3. Roll out the pellets on the layers, 1.5 mm-2 mm thick with the help of a long rolling pin.
  4. Spread the layers and grease with olive oil or coconut oil.
  5. Roll up all layers into a roll and put in the refrigerator for the night, and preferably in the freezer for 1-2 hours
  6. Then cut the roll into 4 cm into pieces, put each piece vertically and put pressure on it. After that, roll out with a rolling pin, without breaking the layers, into small circles. On the rolled dough there should appear circles of layers.
  7. Make the stuffing. Peel the pumpkin and grate. Then peel your onions, wash and finely chop. Together, mix and fry in a pan with pepper, cumin and salt.
  8. Put a little filling on each cake. Raise the edges of the dough from three sides and fasten with each other – to make a triangular samsa.
  9. Add some oil on a baking sheet. Put your samsa (seam down). Put the baking tray with samsa in a hot oven and bake until completely cooked.

Finish sambusai kadugi with grease or oil. Serve hot.

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