Sunday, April 11, 2010

How to Fold Triangle Samboosa

سلام! بسم الله


1. Start with a strip of egg roll or spring roll shell that is about 3 inches by 8 or 9 inches (I am demonstrating with paper, lol)


2. Fold a small triangle at the bottom.


The angle it makes with the side of the sheet should be about 45 degrees :-)
3. Apply a paste of flour and water (makes a glue) to the small triangle


4. Fold the triangle from the left to the right and press the small triangle down to stick it together. This makes a triangle shaped pocket. Fill the pocket with whatever you want (I really love spiced ground beef or cheese) Fillings should be precooked.


5. Fold again, this time from right to left, sealing the pocket


6. At this point you should cut the extra shell off at the tip of the triangle for a neater looking samboosa. Apply more *glue* to the small triangle that is left.


7. Fold small triangle over to the middle of the big triangle


8. Press to seal the samboosa

9. At this point you can choose to freeze the samboosa in an airtight container, or fry up a batch. They will look something like this inshaAllah!!


Enjoy and let me know if you give it a try!

13 comments:

Aalia said...

Subhan Allah -- of all the things I CAN do in the kitchen, especially Indian food, I cannot fold samboosa properly. AHHHHH lol

Irendi3786 said...

Hmmm...I may try this!!

Twizzle said...

neat instructions sis :)

I actually just pile the filling on at one end and start triangling from the start and it works for me--but inshallah I'll try your way next time and see :)

Stacy aka Fahiima said...

Thanks for this! I make samboosa all the time, but have a hard time teaching others how to fold them.

NeverEver said...

Aalia: lol yeah I understand the feeling

Irendi3786: excellent, let me know how it goes inshaAllah!

Twizzle: yeah I tend to do it that way if I am using cheese, but if it is beef or something, i always end up losing pieces in the folding process, lol.

Stacy: Do you end up folding them like this? I kind of did it this way out of trial and error, so it is interesting to see how others figure it out :-)

Gabby Hijabi said...

thanks so much. i have been wanting to know how to do it.. but what exactlt are the ingredients.. i always make them wrong.. they never taste like they should.. can you reveal the recipe please??

NeverEver said...

Gabby: I just fix whatever I feel like eating and stuff it in there, lol. It is different every time I make it. My favorite is ground beef, though. I just brown it in a skillet and add corriander, cumin, salt pepper, tumeric, and some garam masala or mixed arabic spices. I usually use a pretty lean ground beef and then don't dump out the fat, let it cool off completely, then fill the samboosa.
The easiest thing to do is to fill it with cheese though :-D I usually use the kind of cream cheese you get from the arabic grocery.

muslimah93 said...

Awww ur so sweeet mashallah! U actually took the time and effort out to demonstrate on paperrr? That's sooooo sweeeet! xoxo. Lol. And yummyy! The samusas loook good mashallah! How do you make urs? =)

NeverEver said...

:-D when i was trying to learn how to do it, no one told me how and I had to figure it out on my own. I figured it would be nice to save someone else the trouble lol

I basically just stuff them with whatever I feel like, lol. These in the photo are made with something kind of like egg roll sheets stuffed with ground beef, onion, and spices.

muslimah93 said...

Awwwwwww! Lol. We make it with ground beef tooo! It's reallyyyyy gooood! Sometimes we make it with potato. That's really good tooo! You should deffo try it! Not that i know the recipe! Hehe. =P

NeverEver said...

I have some that are pre-made that have potato and peas and it is yummmmmy :-) wish I knew the recipe for it

muslimah93 said...

Aww. If you like i can ask my mom for the recipe! =) But we don't make it with peas. Lol. Btw, you still havnt given me ur email address! =P

NeverEver said...

oh, lol sorry! It is findingguidance at gmail.com

I would love to have the recipe thanks! :-D