sambosa recipe..yum

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SAMBOSA

 

Fried pastries filled with potato pieces makes 24

 

Sambosa are another popular snack and ideal for serving with drinks.

They are similar to the Indian samosa but are not so hot and spicy.

Some Afghans use the same pastry as for ashak, or ready-made filo

pastry can be used.

 

450 g plain white flour

225 ml water

salt

 

for the filling:

 

450 g potatoes - boiled and cut into small pieces

110 g onion, Finely chopped

2 tbs vegetable oil

1 tsp ground cumin

1 tsp ground coriander

1 tsp black pepper

1-2 hot green chillies, de-seeded and Finely chopped (optional)

1-2 tbs garden peas (optional)

salt

lemon juice

 

vegetable oil for frying

 

Sift the flour into a bowl with about half a teaspoon of salt. Add

slowly as much water as required, mixing to form a stiff dough. Knead

for a few minutes until smooth. Form into 7 equal balls. Cover with a

damp cloth and leave for 15-30 minutes.

 

To prepare the filling, put the potatos and chopped onion in a pan

with the 2 tablespoons of vegetable oil and fry gently for about 15

minutes. Add the peas (if used) and continue frying gently for a

further 15 minutes or so. Add the cumin, coriander, black pepper,

chillies, a sprinkling of lemon juice and salt. Cook for a few more

minutes, stirring well. Drain off the excess oil.

 

Roll out each ball of dough paper-thin on a lightly floured board.

Brush six layers with about 1 tablespoon of oil each. Place the

layers on top of each other, ending with the seventh layer. Roll out

again thinly, trying not to stretch the pastry too much. Cut into 10

cm squares. As with boulanee, the number of sambosa will vary

according to how thinly the dough is rolled out.

Inside each square, spoon about 1 tablespoon of the cooked filling.

Fold the Filled pastry into a triangle and seal shut tightly. Repeat

until all the squares are Filled.

 

Heat enough vegetable oil in a pan to deep fry the sambosa until

golden brown on both sides. Remove from the oil and drain