SAMBOUSEK - CRISPY SAMOSA DOUGH - HOW TO MAKE PERFECT SAMOSA DOUGH FOR MINCE, CHICKEN, AND POTATO

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more cost-effective for frying.

spinach

🥗Healthier: kale

💰Cheaper: collard greens

Collard greens are often less expensive.

mushrooms

🥗Healthier: zucchini

💰Cheaper: cabbage

Cabbage is a budget-friendly alternative.

Mix flour, salt, and ajwain in a bowl.

Add butter or ghee and mix for 2-3 minutes.

Gradually add water to form a hard dough.

Let the dough rest for 30 minutes.

Roll the dough and cut into circular shapes.

Fill the center with desired filling and wet the edges.

Seal the edges with a fork.

Freeze for up to a month if not using immediately.

Heat vegetable oil in a deep fryer or pot.

Fry the sambousek on medium heat until golden and crispy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens