Samosa Bandari – سمبوسه بندری is very popular street food from Abadan, a city in southern Iran. We call it Sambooseh Bandari or Sambooseh Irani. Since it is a very popular snack or fast food for in-between meals, you can buy it, along with Sosis Bandari, Falafal, and Burgers everywhere in Persia. The great thing about Tehran is that you can get really good food in small and unimpressive snack bars. In my youth, we liked to go to a fast food restaurant either before or after the cinema and have crunchy samosas with a spicy sauce. My samosa version is vegan and is filled with potatoes, herbs, and spices. Recooking is highly recommended!
WHAT IS SAMOSA?
Samosa is a filled dumpling and a specialty from the south of Iran. These dumplings are also very popular in India and Pakistan and have found their way from there through Indian or Pakistani immigrants to Iran. Meanwhile, they are a very popular snack worldwide. In Abadan they are served very spicily, of course, you can adjust the sharpness yourself. For samosas we use lavash bread, you can also prepare it with yufka or filo dough. But I highly recommend trying it with lavash bread, you will reach another level that way.
LEFTOVER SAMOSA FILLINGS
My vegan Samosas are filled with potatoes and aromatic herbs like spring onions and parsley. Spice them up with turmeric, chili, salt and pepper. Fold them into triangles, and fry them golden and crispy in plenty of oil. If you have an Air Fryer*, prepare them in it and save a lot of oil. Samosas are often filled with leftover dishes from the previous day. Fill them with rice, potatoes, vegetables, cheese, eggs or meat. Another very popular variety in Iran are samosas with a filling of onions. Traditionally, Samosas are served with a spicy or sweet and sour sauce.
LECKERES FÜR JEDEN TAG PICKNICK
You want to head out to nature, so grab a blanket* and fill your picnic basket with these delicious recipes. On the first Sunday of each month, some of our “Leckeres für jeden Tag” Blogger get together to share their recipes. This month we created irresistible picnic food. In any case my samosas belong in the picnic basket, as they are filling and lick-your-fingers-delicious. Now you have the choice with the following recipes.
Gabi von USA kulinarisch mit Patriotic Double Chocolate Cookies
Johanna von Dinkelliebe mit Schnelle Sausage Buns im Tintenfischlook
Sonja von fluffig & hart mit Stockbrot
Britta von Backmaedchen 1967 mit Lütticher Waffeln
Caroline von Linals’s Backhimmel mit Sommerliche Friands mit Beeren
Simone von zimtkringel mit gebackene Baos mit Schweinebauch
Bettina von homemade & baked mit Quarkdessert mit Balsamico-Erdbeeren
Tanja von Liebe&Kochen mit Gefüllte Brottaschen
Cornelia von SilverTravellers mit Eiersalat Sandwich
Kathrina von Küchentraum & Purzelbaum mit Einfache Pizzamuffins
Britta von Brittas Kochbuch mit Bocadillos mit Tortilla
Sylvia von Brotwein mit Quiche Lorraine – Rezept original französisch
Carina von Coffee2Stay mit Ukrainische Wareniki mit Kirschen zum Picknick
Tina von Küchenmomente mit Schokoladen-Rugelach
INGREDIENTS FOR THE POTATO FILLING
4 medium potatoes
1 bunch of spring onions
1 tsp Sesame oil*
1 bunch of parsley
INGREDIENTS FOR THE SPICE MIXTURE
1/2 tsp. chiliflakes*
1 tsp. rose paprika*
1 tsp turmeric*
salt, pepper
INGREDIENTS FOR THE DOUGH
300 ml deep-frying oil ( canola oil)*
PREPARATION FILLING
Boil potatoes with skin for 20 minutes. Remove peel and mash potatoes roughly.
Cut spring onions into rings and fry in sesame oil, add spices and fry for another 2 minutes.
Add mashed potatoes and fry for about 3 minutes.
At the very end, fold in finely chopped parsley. Set aside to allow the filling to cool.
FILLING THE SAMOSAS
Line lavash bread on work surface and cut out either large or small rectangles. I cut out small ones and got about 20 pieces. There are now two ways to fill them.
First version: spread about 1-2 tablespoons of filling on the left end of each lane in a triangle shape on the lavash bread. Fold top left corner down to the right, forming a triangle. Start by folding triangles until you reach the end. There should be an edge of dough left, just insert it into the triangle like a package. Keep doing this until all the samosas are filled.
Second version: or you can make a triangle in advance and then fill the samosas and close them like a package. Choose which version is easiest for you.
FRYING THE SAMOSAS
Heat the oil in a deep fryer or pot to 180° and fry the samosas for 2 – 3 minutes on both sides until golden. Do not fill the pot with too many samosas otherwise they will not turn out as nice and golden.
Place on a plate with a kitchen towel to soak up the excess oil.
Serve with a hot or sweet and sour sauce.
BEFARMAYID!
Susan
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Samosa Bandari – سمبوسه بندری
Vegan samosa are quickly prepared.
Ingredients
INGREDIENTS FOR THE POTATO FILLING
- 4 medium potatoes
- 1 bunch of spring onions
- 1 tsp Sesame oil
- 1 bunch of parsley
INGREDIENTS FOR THE SPICE MIXTURE
- 1/2 tsp chiliflakes
- 1 tsp rose paprika
- 1 tsp turmeric
- salt, pepper
INGREDIENTS FOR THE DOUGH
- 1 Pack of Lavash bread
- 300 ml deep-frying oil (canola oil)
Instructions
PREPARATION FILLING
-
Boil potatoes with skin for 20 minutes. Remove peel and mash potatoes roughly.
-
Cut spring onions into rings and fry in sesame oil, add spices and fry for another 2 minutes.
-
Add mashed potatoes and fry for about 3 minutes.
-
At the very end, fold in finely chopped parsley. Set aside to allow the filling to cool.
FILLING THE SAMOSAS
-
Line lavash bread on work surface and cut out either large or small rectangles. I cut out small ones and got about 20 pieces. There are now two ways to fill them.
-
First version: spread about 1-2 tablespoons of filling on the left end of each lane in a triangle shape on the lavash bread. Fold top left corner down to the right, forming a triangle. Start by folding triangles until you reach the end. There should be an edge of dough left, just insert it into the triangle like a package. Keep doing this until all the samosas are filled.
-
Second version: or you can make a triangle in advance and then fill the samosas and close them like a package. Choose which version is easiest for you.
FRYING THE SAMOSAS
-
Heat the oil in a deep fryer or pot to 180° and fry the samosas for 2 – 3 minutes on both sides until golden. Do not fill the pot with too many samosas otherwise they will not turn out as nice and golden.
-
Place on a plate with a kitchen towel to soak up the excess oil.
Recipe Notes
Serve with a hot or sweet and sour sauce.
Save the recipe for later on Pinterest!
Have you cooked this or maybe another delicious recipe of mine? Feel free to leave me a comment below. If you tag your picture on Instagram with @labsalliebe and use the hashtag #labsalliebe, I won’t miss a post and will be happy to leave you a comment as well. Can’t wait to see your creations.
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