Ethiopian Lentil Sambusa

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Cook the onion, garlic, and chile until soft, then add cumin and coriander.

Ingredients quick view

18 sambusa or spring-roll wrappers

1 cup brown or green lentils, cooked and well drained

1 small onion, finely chopped

2 cloves garlic, minced

1 green chile, minced

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon salt

Oil for frying

Flour-and-water paste, for sealing

Ensure the oil is hot enough before frying to avoid soggy sambusa.

Don't overfill the sambusa to prevent leaking during frying.

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