Teff Sambusa/Samosa ጤፍ ሳምቡሳ

Categories: , Tag:


Teff Sambusa/Samosa ጤፍ ሳምቡሳ


1⁄4 cups teff flour

1 cup all-purpose flour

½ teaspoon baking powder

1⁄2 teaspoon salt

2 large potatoes, peeled

1 cup peas

1 bunch green onions chopped

2 fresh green chiles, seeded and minced

1/2 cup fresh parsley chopped

1/2 cup fresh cilantro chopped

1⁄2 tsp Salt and pepper

3 to 4 cups oil

Mixed Spice (optional)

warm water


In a large bowl combine flour, salt, and baking powder. In a bowl, whisk the oil and water together. Pour the oil and water mixture slowly into the dry mixture, Knead the flour for about 5-15 minutes, until dough is smooth and elastic. Cover and let stand 30 to 40 minutes.

Meanwhile, place potatoes in large saucepan; cover with cold water. Bring to a boil over high heat. Reduce heat to low; cover and simmer until tender. Drain potatoes; let stand until cool enough to handle. Peel and cut into 1⁄2-inch pieces. Heat 2 tsp oil in a large skillet over medium-high heat. Add green onion. Cook and stir. Add potatoes, peas, chills, cilantro, parsley, Salt and pepper. cook and stir 1 minute or until fragrant. Set aside to cool.

Divide dough 10 into equal portions. Using a rolling pin, take a portion, dust in flour and roll into about 4-inch circles. On one circle, apply little oil all over and then sprinkle all-purpose flour.  Cover the oiled and flour-dusted circle with the other circle. Roll out this double circle. On a hot oven at low temperature, place the sheet. once will bubbles.  Immediately flip on the other side. Keep for about 30 seconds. Then remove from the oven.  Repeat steps for remaining dough portions.  separate them into 2 sheets. Finish all the dough. Stack all sheets together. Then using a knife or pizza cutter, cut into 3 portions. You have samosa sheets ready to be used.

Mix flour with sufficient water to form a smooth thick paste. This paste is to be used to seal the samosas.

Take one sheet. Take the bottom left corner. Fold it like a triangle. Then, using that top right corner of the triangle, fold it downwards to form a double triangle. This forms a cone for the stuffing. Fill sufficient potato stuffing.  Seal the remaining end of the sheet with the flour paste and seal the samosa. Deep fry the samosas on medium-low heat till nice and golden brown. Keep them on kitchen paper. Serve hot! Enjoy