This is a recipe for the Sambusa wrappers. Its an easy recipe with a few simple ingredients. I have also added a few clips to the end on a two different ways to fold the wrappers.
Cook Time about 20-30 minutes
Makes about 16 large Sambusa Wrappers
4 Cups of All Purpose Flour
1 1/4 Cups of Water
1 Teaspoon of Salt
2 Tablespoons of Oil
Ingredients for Paste to seal wrappers:
2 Tablespoons of All Purpose Flour
2 1/2 Tablespoons of Water
Add flour, oil, salt to a pan. Slowly add the water and mix to form a dough. The dough should be soft and smooth. More flour or water may be needed to make the dough. Once the dough is formed, break into 8 balls. Roll each ball into a neat circle and roll into flour. Roll it out fairly thin. Cut it in half and stuff with sambusa filling, fry until golden brown. Each ball makes 2 Sambusa wrappers.
Although these wrappers are easier to use when fresh, they can be frozen. Just place a piece of wax paper in between each layer so they will not get stuck together. For an added kick, add a pinch of chili powder to the dough mixture.
As Salaamu Alaikum:ReplyDelete
This is a great recipe video. Do you ever make your wrappers ahead of time and then freeze them? If so, what is the method you suggest?
I do freeze them, I put 1 layer on a glass plate then put a piece of wax paper on top on the wrapper and keep layering it, wrapper then wax paper. Once you are done cover the whole thing with foil to seal it. Once you unfreeze them I don't recommend re-freezing them. So, just take out what you will use and leave the rest in the freezer.
Because they are thin, you can unthaw the wrappers just by putting your hands over it and the heat from your hands will unthaw it.
As Salaamu Alaikum:ReplyDelete
Thanks so much for the tips!
Thanks for all videos you posted all cooking tips. I find them all interesting and helpful……A lot of Somali men can learn now how to cook in a very simple way. Thanks so much for this, I can't wait to see the rest of your videos.Keep up the good work, bye ...
Thanks for all videos you posted and all cooking tips. I find them all interesting and helpful……A lot of Somali men can learn now how to cook in a very simple way. Thanks so much for this, I can't wait to see the rest of your videos.Keep up the good work, bye ..ReplyDelete
I feel the Indian and Somalia recipes are the same.ReplyDelete
In India, sambusa is called Samosa and the flavoured rices are named here as Biryani or Pulao.
Good to see your videos. Your explanation is really simple and understandable.
Hello, I asked the following question on You-tube & I wanted to ask it again here. I really enjoy your videos. I'm trying to findReplyDelete
out the name of the rolling pin & little
wooden stand you use to roll out your Sambusa
wrappers? Where could I purchase these items
in the Seattle/Tacoma Wa. area Thank You.
I am glad you are enjoying the videos. The board & rolling pin are called 'Chakla-Belan'. I bought mine at an Indian grocery store. If you don't have any of those shops in your area you could always purchase one online; I saw a lot of sites selling these.
GOD Bless You,Thanks for your response. KeepReplyDelete
up the good work! I'll look online for the
sis how to make shuushuumoo?ReplyDelete