There’s something irresistible about breaking into a golden, crispy sambosa and finding a warm, savory filling inside. These little triangles combine seasoned beef, tender potatoes, and fresh cilantro in a delicate, crunchy wrapper. They’re perfect for passing around the table as an appetizer or serving alongside soup and salad. Folding them takes a little practice, but once you find your rhythm, preparing a batch becomes part of the enjoyment.

Recipe

Sambosa / Samosa

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These little triangles combine seasoned beef, tender potatoes, and fresh cilantro in a delicate, crunchy wrapper. They’re perfect for passing around the table as an appetizer or serving alongside soup and salad.

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Scale

Ingredients

Filling

3/4 pound coarsely ground beef
3 potatoes, peeled and cut into small cubes
Salt and black pepper, to taste
Dash of allspice
Seasoning salt, to taste
A few sprigs of fresh cilantro, finely chopped
Wrapping and Sealing
Spring roll wrappers
1/4 cup water
1/4 cup all-purpose flour or cornstarch

For Frying

Corn oil or vegetable oil

Instructions

Cook the beef.
In a large skillet over medium heat, cook the ground beef, breaking it apart, until fully browned. Drain excess fat if needed.
Finish the filling.
Add the diced potatoes, salt, black pepper, allspice, and seasoning salt. Stir well, cover, and cook over medium-low heat, stirring occasionally, until the potatoes are tender. If the pan becomes dry before the potatoes soften, add a small splash of water.
Stir in the chopped cilantro. Remove from the heat and let the filling cool completely before wrapping. Any excess moisture should evaporate or be drained away.
Make the sealing paste.
In a small bowl, mix the flour or cornstarch with the water until smooth. The paste should be thick enough to brush along the wrapper edges without running.
Fill and fold.
Keep the wrappers covered with a lightly damp kitchen towel while you work. If using large square spring roll wrappers, cut them into wide strips suitable for folding.
Fold one end of a wrapper strip diagonally, then fold again to form a triangular pocket. Hold the pocket open and spoon in a small amount of the cooled beef and potato filling.
Continue folding the filled pocket along the strip, maintaining the triangle shape. Tuck in any small corners, brush the final edge with sealing paste, and press firmly to close. Make sure the corners are sealed so the filling stays inside.
Fry until golden.
Heat about 2 inches of oil in a deep, heavy pot to 350°F.
Carefully add the sambosa in small batches. Fry for approximately 1–1 1/2 minutes per side, or until golden brown and crispy.
Remove with a slotted spoon and transfer to a wire rack or a plate lined with paper towels to drain.
Serve.
Serve warm while the wrappers are crisp and the filling is hot.

Connie’s notes

Dice the potatoes small and evenly. Small cubes cook more quickly and fit neatly inside the wrappers.
Keep the filling dry. Excess liquid can soften the wrappers and cause splattering during frying.
Cool before folding. Hot filling creates steam, which can weaken the wrappers.
Avoid overfilling. Leave enough room to fold and seal each triangle without stretching or tearing it.
Seal every corner. Check for small openings before frying, and patch them with a little sealing paste.
Taste before adding more salt. Seasoning salt already contains salt, so add both gradually.
Fry in small batches. This helps maintain the oil temperature and gives the sambosa an even golden color.
Freeze a batch for later. Arrange uncooked sambosa in a single layer on a parchment-lined tray. Once frozen, transfer to a freezer bag. Fry from frozen in small batches, allowing extra time for the filling to heat through.