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Samosa Bandari - سمبوسه بندری

Samosa Bandari – سمبوسه بندری

Vegan samosa are quickly prepared.

Course after work cooking, easy recipe, fast cooking, Finger Food, Main Dish, Picnic, Street Food
Cuisine Bandari, iran, persian cuisine, Persian Food
Keyword Samosa Bandari – سمبوسه بندری
Prep Time 30 minutes
Servings 20 small pieces
Author Labsalliebe

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

  1. Boil potatoes with skin for 20 minutes. Remove peel and mash potatoes roughly.

  2. Cut spring onions into rings and fry in sesame oil, add spices and fry for another 2 minutes.

  3. Add mashed potatoes and fry for about 3 minutes.

  4. At the very end, fold in finely chopped parsley. Set aside to allow the filling to cool.

FILLING THE SAMOSAS

  1. 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.

  2. 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.

  3. 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

  1. 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.

  2. 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.