Posted in samosa, dumpling

Potato samosa

Previously, I have made samosa with homemade pastry, or  with bread and latest one is my potato samosa with filo pastry. Super easy to make it and very delicious.

Filo pastry
2 cooked boiled potatoes, peeled and cut into cubes
Small bunch of parsley
½ tsp turmeric powder
Salt – red chili powder
2 tbsp. flour

Finely chop parsley. Heat the oil in a pan. Add chopped potatoes, parsley, turmeric, season with salt and chili. 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 
potatomixture 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 upn, 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 .

¬سمبوسه ی سیب زمینی
من تا به سمبوسه با خمیر خانگی و نان تست تهیه کردم و امروز سمبوسه ی سیب زمینی با خمیر یوفکا. خیلی آسونه و نتیجه ی کار هم قشنگه.

مواد لازم
خمیر یوفکا
عدد سیب زمینی درشت آبپز و خرد شده
یک دسته ی کوچک جعفری
ق چ پودر زردچوبه
نمک و پودر چیلی به میزان لازم
ق غ آرد سفید
کمی کره
روغن برای سرخ کردن

طرز تهیه
جعفری ها را ریز خرد می کنیم. کمی روغن را در تابه گرم کرده و سیب زمینی های خرد شده را همراه با جعفری – زردچوبه و نمک و فلفل درتابه برای 3-2 دقیقه تفت می دهیم.
دو ق غ آرد را با کمی آب مخلوط کرده و حاضر نگه می داریم. یک ورقه از خمیر یوفکا را باز می کنیم و کمی کره ی آب شده روی خمیر می مالیم. 1 ق غ از مخلوط سیب زمینی را روی خمیر گذاشته و آن را لوله می کنیم. دو سر خمیر را به کمی از مایع آردی آغتشه و آنهارا تا می زنیم تا دوسر خمیر بسته شوند.
مقدار مناسبی روغن را داغ می کنیم و خمیر های پیچیده شده را داخل روغن قرار می دهیم تا برشته و طلایی شوند.
این سمبوسه های خوشمزه با ترشی فلفل هالوپینو یا سس چیلی شیرین خیلی مزه دار خواهد بود..


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 an archaeologist, 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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