For Day 3 of Cooking with alphabets [BM#25] , I tried this Jewish-Iraqi delight. It is basically a bread dough samosa. Usually it is filled with chick peas or  meats. I made the filling with peanuts and Peas.

Blogging Marathon page for the other Blogging Marathoners doing BM#25

You shall need [Makes about 8 pieces]

For the Dough-

1.5 cup…. All purpose Flour/Maida

1.5 tsp… Active Dry yeast

5 tbsp… Warm milk

a pinch of sugar

1 tsp… Fennel seeds

1 tsp… Khus Khus seeds [Poppy seeds]

1.5 tsp… Salt

2 tbsp… Oil

water to make the dough

For the Filling-

2 tbsp… Oil

1 cup… Boiled Peas

1.. Medium onion [chopped finely]

1…green chilly

1 tsp.. Turmeric powder

1.5 tsp… Corriander powder

1 tsp… Cumin powder


1/2 tsp… Red chilly powder

1/2 cup… Roasted peanuts [crushed coarsely]

1 tbsp… Sesame seeds

1/2 tsp… Amchur powder [Dry mango powder]

Oil to fry


  • Put the yeast in the warm milk with the sugar and let it stand for 10 min.
  • In a bowl, mix the flour, salt, seeds and oil.
  • Now add the yeast and milk mix and make a soft dough out of it with the help of water.
  • Massage the dough well for about 5-7 min and then oil the top portion of the dough before putting it in a warm place to rise.
  • It should almost double in size in about an hour.
  • In the meanwhile, to make the filling, in a wok heat the oil.
  • Add onions and green chillies.
  • Fry them well till they are nice and golden.
  • Add the peas, salt, red chilly powder, cumin powder, corriander powder and turmeric powder.
  • Mix well.
  • Now add the sesame seeds, amchur powder and peanuts.
  • Mix well until the peas are well coated with the masala.
  • Take it out in a dish and let it cook completely.
The filling
The filling
  • Once the dough has doubled, punch it down and make 8-10 same size balls out of it.


  • Roll them one by one in a circle and add some filling in the center.
  • Fold the dough circle in a semi circle and punch the sides of the Sambusac with a fork.
Ready to Fry
Ready to Fry
  • Repeat for others.
  • Heat oil in a wok, reduce the flame to medium-low when the oil has smoked.
  • Add the sambusac’s two at a time or as many as you are comfortable and fry until golden brown.
  • Do not add them in HOT oil as the dough shall not be cooked properly.
Finished product
Finished product
Ready to dig in
Ready to dig in


Sending this to:

Favorite recipes non indian at Ghar ka khana

at Simply Tadka

at Simply Sensational Food

at Cook’s Joy

Untitled-1 at Nivedhanams which is a brain child of Nupur

at Sumee’s Culinary Bite

at Food Corner

19 thoughts on “Sambusac

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