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Right amount of oil Chili
250 grams of flour as much as Milk
50 ml Water Ginger
1 egg, beaten chicken salt or to taste
2 tbsp
300 grams finely chopped onion sized potatoes
250 grams of finely chopped goat meat amount of oil
5 cloves of garlic finely chopped Corn Flour Pinch Of Salt
Instant curry seasoning to taste beef tail cut
50 ml Water Ginger
Salt to taste beef tail cut
100 grams of green chili, seeds removed and sliced oblique shitake mushrooms

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This Middle Eastern dish is crunchy and savory. There are various fillings in it
depending on the material. It can be filled with mutton or it can be filled with chicken

  • Medium




Samboosa, also spelled Samosa or Sambusa, is a popular snack and appetizer that is widely enjoyed across South Asia, the Middle East, and parts of Africa. It consists of a crisp pastry shell filled with a savory mixture of ingredients, often including vegetables, meat, or legumes, and a blend of aromatic spices. Samboosas are typically deep-fried to achieve their signature crispy texture. Here’s a description of Samboosa:

Ingredients: The components of Samboosa can vary, but the key ingredients typically include:

  • Pastry Dough: Thin sheets of pastry dough are used to encase the filling. The dough can be made from scratch or purchased pre-made from stores. It becomes crispy and golden when deep-fried.
  • Filling: The filling is where the creativity and variety come into play. Common fillings include:
    • Potatoes: Cubed or mashed potatoes are often combined with spices and herbs.
    • Minced Meat: Ground meat, such as beef, chicken, lamb, or a combination, can be seasoned and cooked before being used as a filling.
    • Vegetables: A mixture of vegetables like peas, carrots, and bell peppers may be sautéed and seasoned as a vegetarian option.
    • Legumes: Cooked legumes like lentils or chickpeas can be mashed and seasoned to create a vegetarian or vegan filling.
  • Spices: Aromatic spices are essential for flavor. Common spices include cumin, coriander, garam masala, turmeric, and chili powder. These spices vary based on regional and personal preferences.
  • Herbs: Fresh herbs like cilantro, parsley, or mint can be added for freshness and a burst of flavor.
  • Cooking Oil: A neutral cooking oil is used for deep-frying the Samboosas.

Texture: Samboosas offer a delightful contrast of textures:

  • Pastry Shell: The pastry shell is crisp, flaky, and slightly crunchy when deep-fried.
  • Filling: The filling can have a soft and somewhat chunky texture, depending on the ingredients used.

Flavor: The flavor of Samboosas is rich and aromatic, with a mix of savory and spicy notes:

  • Filling: The filling is seasoned with a blend of spices and herbs, resulting in a savory, well-seasoned taste.
  • Pastry Shell: The pastry shell adds a buttery and slightly nutty flavor when deep-fried.

Preparation: Making Samboosas involves several steps:

  1. Prepare the Filling: The filling is prepared by cooking and seasoning the chosen ingredients, whether it’s meat, vegetables, or legumes.
  2. Shape and Fill: The pastry dough is cut into rounds or triangles, and a spoonful of the filling is placed in the center of each piece of dough. The dough is then folded over to encase the filling, creating a triangular or cone shape.
  3. Seal: The edges of the pastry are sealed by brushing them with water or a flour-water paste to ensure they don’t open during frying.
  4. Fry: The Samboosas are deep-fried in hot oil until they turn golden brown and crisp. They are often fried in batches to ensure even cooking.
  5. Drain: After frying, the Samboosas are removed from the oil and allowed to drain on paper towels to remove excess oil.

Serving: Samboosas are typically served as a snack, appetizer, or street food. They are commonly enjoyed with various dipping sauces, chutneys, or yogurt-based condiments. Samboosas are a popular addition to festive occasions, celebrations, and gatherings and are loved for their flavorful and satisfying nature.



To make the skin, simply mix all the filling ingredients and stir until it doesn't stick to your hands


Leave the dough for 30 minutes then roll the dough using a rolling pan until thin


Next, cut into 7 cm x 7 cm, set aside


Saute margarine with onions until wilted and fragrant


Add the curry spices, meat, and water and stir until the meat changes color and the water reduces


Enter the green chili stir briefly then remove and cool.


Take 1 skin then fill with 2 spoonfuls of stuffing and fold the triangle. Tighten so that the contents do not come out


Fry over medium heat and remove and serve


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