🥟 Vegetable samboosa

Name: Vegetable samboosa
Total time: 50 min
Yield: 6
Cuisine: Saudi Arabia · Arabian Peninsula
Ingredients: 200 g white cabbage, finely shredded; 2 carrots, grated; 1 onion, thinly sliced; 100 g sweetcorn kernels; 1 tsp mixed spices (cumin, black pepper, paprika); Salt to taste; 24 samboosa pastry strips; Oil for frying

Origin: Saudi Arabia · Arabian Peninsula

334kcal

per serving · 120 g

278kcal

per 100 g

5 gProtein4 g / 100 g

17 gFat14 g / 100 g

41 gCarbs34 g / 100 g

Vegetable samboosa are fried pastry triangles filled with a quick stir-fry of shredded cabbage, carrot, onion and sweetcorn seasoned with mild spices. The filling stays light and slightly crunchy inside a crisp, flaky shell. They are a popular meat-free option on the Ramadan iftar spread in the Gulf, served hot as a snack or starter.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

Veganno meat, fish or animal products in a typical recipe

✓

No pork

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Contains glutenbecause of: pastry

Not keto34 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten

What it is made of

pastrycarrotcabbageonioncornspicesoil

Recipe

6 servings50 min

Ingredients

200 g white cabbage, finely shredded
2 carrots, grated
1 onion, thinly sliced
100 g sweetcorn kernels
1 tsp mixed spices (cumin, black pepper, paprika)
Salt to taste
24 samboosa pastry strips
Oil for frying

Method

Stir-fry the onion in 1 tbsp oil, add the cabbage and carrot and cook on high heat for 4–5 minutes.
Add the corn, spices and salt, cook for 1 more minute and let cool completely.
Fill the pastry strips and fold into triangles, sealing with water.
Fry until golden, drain on paper towels and serve hot.

How to make it lighter

Bake instead of deep-frying: brush with 1 tbsp oil and bake at 200 °C until golden — far less fat is absorbed.
Count them: two or three pieces with a large salad make a lighter iftar than a whole plate.
Drain fried pieces on paper towels and fry at the right temperature (about 175 °C) so the pastry soaks up less oil.

History

Filled fried pastries of this kind spread across the Middle East, Central Asia and India through medieval trade routes, and the name goes back to the Persian sanbosag. In the Gulf and Saudi Arabia, samboosa is closely tied to Ramadan, when it is made in large batches and served at iftar.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →