Samboosa

Prepare the Dough

In a large mixing bowl, combine the flour and salt.

Add the vegetable oil and mix until the flour resembles coarse crumbs.

Gradually add the water, mixing until a dough forms. Knead the dough on a lightly floured surface until smooth and elastic, about 5-7 minutes.

Cover the dough with a damp cloth and let it rest for 30 minutes.

Prepare the Filling

In a large skillet, cook the ground beef or lamb over medium heat until browned. Drain any excess fat.

Add the finely chopped onion and minced garlic to the skillet, and cook until the onion is soft and translucent.

Stir in the ground cumin, ground coriander, ground turmeric, ground cinnamon, ground black pepper, and salt. Cook for another 2-3 minutes until the spices are fragrant.

Remove from heat and stir in the chopped parsley and cilantro. Allow the filling to cool slightly.

Assemble the Samboosa

Divide the dough into small balls, about the size of a walnut.

Roll each ball out on a lightly floured surface into a thin circle, about 6 inches in diameter.

Cut each circle in half to form two semi-circles.

Place a spoonful of the filling in the center of each semi-circle.

Fold the edges of the dough over the filling to form a triangular shape, pressing the edges together to seal.

Fry the Samboosa

In a large, deep skillet or frying pan, heat the vegetable oil over medium-high heat.

Fry the samboosa in batches, turning occasionally, until they are golden brown and crispy, about 3-4 minutes per side.

Use a slotted spoon to remove the samboosa from the oil and place them on a paper towel-lined plate to drain any excess oil.

Serve