Potato Samosa

 Samosa or as we say in Farsi sambose سمبوسه  is a fried , or baked pastry with different filling such as vegetables and herbs such as potatoes, coriander, parsely, onion, cheese, meat (lamb/ beef or chicken) and spices. Traditional samosas are vegetarin food but nowadays, you can add meat to samos’s ingredients too. In English language this food is called samosa and in Farsi language is is samboseh سمبوسه.

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Nowadays, samosa is a  very popular dish in most of countries. Samosa is an inexpensive and tasty food which you can get it from bakeries and sandwich shops in Iran. Samosa In South and East of Iran, is a snack but  in old days it was as a main course in Khorasan  province( East) of Iran.

Preparing this dish is very easy . Typical samosa has a triangle sahpe but at the same time, Samosa takes different forms/shapes too. The samosa wrapper may be made at home with flour in order to make a soft dough or You may make samosa awith pastry or Lavash naan bread and Tortilla bread.

Ingredients

Filo pastry
2 cooked boiled potatoes, peeled and cut into cubes
Small bunch of parsley
½ tsp turmeric powder
Salt and pepper to taste
2 tbsp. flour
butter
Oil

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Preparation

Finely chop parsley. Heat the oil in a pan. Add chopped potatoes, parsley, turmeric, season with salt and chilli. Saute for 2-3 minutes. Remove the pan from the heat.
Mix 2 tbsp .flour with 2-3 tbsp. water and set aside.

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Brush melted butter on a sheet of filo pastry. Put one full spoon of potato mixture on filo pastry and roll it. Do not overfill because will be difficult to roll up. Then, apply flour glue on two ends of rolled filo and fold it upon, and seal two ends properly. Repeat with remaining of ingredients.
Heat the oil in a pan and deep fry rolled pastries until golden brown. Drain on paper towel to get rid of extra oil. Serve this tasty crunchy samosa with pickled jalapeno .

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Samosa

Ingredients

Filo pastry
2 cooked boiled potatoes, peeled and cut into cubes
Small bunch of parsley
½ tsp turmeric powder
Salt and pepper to taste
2 tbsp. flour
butter
Oil

Preparation

Finely chop parsley. Heat the oil in a pan. Add chopped potatoes, parsley, turmeric, season with salt and chilli. Saute for 2-3 minutes. Remove the pan from the heat.
Mix 2 tbsp .flour with 2-3 tbsp. water and set aside.

Brush melted butter on a sheet of filo pastry. Put one full spoon of potato mixture on filo pastry and roll it. Do not overfill because will be difficult to roll up. Then, apply flour glue on two ends of rolled filo and fold it upon, and seal two ends properly. Repeat with remaining of ingredients.
Heat the oil in a pan and deep fry rolled pastries until golden brown. Drain on paper towel to get rid of extra oil. Serve this tasty crunchy samosa with pickled jalapeno .

Published by rozinaspersiankitchen

Hello everyone, my name is Rozina. I am Iranian with Azerbaijani roots. I was raised in Iran but I am living in Scotland. I am passionate about cooking and preparing meals for my family and friends. I tell them the story behind the meal, the pronunciation of their Iranian name and the spices that used in Persian cuisine. I am a photographer, a cooking teacher, and very interested to introduce Persian and Azerbaijani meals, desserts and beverages to people from different cultures, as I love to try food from all over the world. Iranian cuisine is a combination of rice with meat ( chicken, beef, lamb, fish, turkey), nuts, fruits, dried and fresh herbs and vegetables. Iranian food is a celebration of flavor, colour and spices such as: saffron, cinnamon, cardamom, turmeric, dried rose petals, dried limes, cumin, .... I share my recipes in Farsi/English along with step by step photos of preparation. I take all my own pictures. I have learned my traditional Persian and Azerbaijani recipes from my lovely mother, and she has learned from her mother. Over the years, I have experimented and learned more recipes. Some of my recipes are a fusion Western and Middle Eastern cuisine. Some are forgotten from Persian cooking tables and I try with posting and sharing those ones, to preserve them. All my recipes and pictures are property of rozinaspersiankitchen. I would be pleased if you would mention my site if you wish to use any of them. So, if you are interested to know about Persian /Azerbaijani food taste, you can try my website. I will be glad to hear your ideas about my recipes. :) Thank you for visiting my website.

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