Samosa | Persian Sambooseh

Samosas, also known as Persian Sambooseh, can be prepared with a variety of fillings, including meat, chicken, spinach, and potatoes. One of the most popular variations is the potato samosa, which is favored for its delicious taste and the way it balances the richness of frying with the lighter texture of mashed potatoes. This combination helps to moderate the fat and calorie content of the dish. Additionally, some recipes may incorporate fried or grilled potatoes in the filling for added flavor and texture.

▎Ingredients

• 5 loaves of Lavash bread

• 3 potatoes

• 1 onion

• 2 tablespoons coriander

• 1 cup oil

• ¼ teaspoon turmeric

• Salt and pepper to taste

 

▎Instructions

▎Preparing the Samosa Filling

1. Boil the Potatoes: Wash the potatoes thoroughly, then place them in a pot of boiling water. Add a pinch of salt and a little oil to the water while they cook.

2. Sauté the Onions: Chop the spring onions and sauté them in a pan until they become translucent. Stir in some turmeric and then remove the pan from heat.

3. Cool and Prepare Potatoes: Once the potatoes are cooked, allow them to cool. Grate or finely chop them into small pieces.

4. Mix the Filling: In a bowl, combine the grated potatoes with the sautéed onions, coriander, chopped spring onions, salt, turmeric, and pepper. Adjust the salt according to your taste, keeping in mind the salt added during boiling.

▎Preparing Lavash Bread

5. Slice the Lavash: Cut the Lavash bread either lengthwise for larger samosas or widthwise for smaller ones. To maintain flexibility, keep the Lavash covered in a plastic or cloth bag to prevent it from drying out.

▎Wrapping the Samosas

6. Wrap the Filling: Take a rectangular piece of Lavash and place a portion of the filling in one corner. Fold it into a triangular shape and continue folding until you form a complete triangle with all sides sealed. If the edges of the Lavash are dry, lightly moisten them with water to make them easier to fold.

▎Frying the Samosas

7. Heat the Oil: Pour enough oil into a pan to cover about 0.5 cm of the bottom. Heat the oil until it’s hot.

8. Fry the Samosas: Carefully place the samosa triangles in the hot oil, ensuring they are positioned with the folded edge down to prevent any filling from escaping. Allow one side to fry until golden and crispy, then flip them over to fry the other side.

 

9. Drain Excess Oil: Once cooked, remove the samosas from the pan and place them between layers of paper towels or a cloth to absorb any excess oil.

Enjoy your delicious homemade samosas!