Posted in samosa, dumpling

Fried toasted samosa

Earlier I made samosa with filo pastry that was really nice and  crunchy. Today, I prepared samosa with toasted brefried toasted samosa
Earlier I made samosa with filo pastry that was really nice. Today, I prepared samosa with toasted bread. Result was great. I have filled toasted bread with potatoes but  this recipe is flexible and you can choose your favourite ingredients such as ground meat, chicken, sausages or vegetables.

2 cooked boiled potatoes
Small bunch of coriander and parsley
Salt – red chili powder
2 tbsp. flour
Slices of bread
Oil for frying

Cut cooked potatoes into small pieces. Finely chop herbs. Place all of them in a bowl, seasoning with salt and pepper. Add some oil. Mix all together. Set aside. Mix 2 tbsp .flour with 2-3 tbsp. water and set aside.
Cut off crusts of breads. With a rolling pin, roll out until flattened and very thin. Take one spoon of potato mixture in centre. Do not overfill because will be difficult to roll up. Then, apply flour glue on all four sides of bread. Fold up bread, and seal two ends of bread properly. Repeat with all slices of bread.
Heat the oil in a pan and fry both side until golden brown. Drain on paper towel to get rid of extra oil. Serve pan fried toasted samosa with pickles or favourite sauce.


سمبوسه با نان تست سرخ شده در تابه
من قبلن با فیلو پیستری سمبوسه ی سیب زمینی تهیه و در فیس بوک به اشتراک گذاشتم و امروز با نان تست سمبوسه ی سیب زمینی

تهیه کردم ولی چون این دستور تهیه انعطاف پذیر هست می توانید از گوشت – سوسیس یا سبزیجات به عنوان مواد میانی استفاده کنید.


مواد لازم

دو عدد سیب زمینی آبپز شده

یک دسته ی کوچک جعفری یو گشنیز خرد شده

نمک و فلفل  قرمز

تعدادی نان تست


دو ق غ آرد


طرز تهیه
سیب زمینی های آبپز و جعفری گشنیز را ریز خرد کنید. نمک – فلفل و کمی روغن به آنها اضافه کرده و همه ی مواد را با هم مخلوط کنید. دو قا شق غذاخوری آرد با ب3-2 ق غ آب مخلوط و مایع آماده شده را کناری بگذارید تا زمان لازم استفاده شود.
چهار گوشه ی نان های تست را با چاقو یا قیچی جدا کنید. با وردنه نانها را صاف و نازک نمایید. یک قاشق از مخلوط سیب زمینی را وسط نان تست قرار دهید. از مایع آرد مثل چسب استفاده کرده و به جهار گوشه ی نان بریزید. سپس نان را تا کرده و دو سر نان را محکم فشار دهید تا بهم چسبیده شوند.

روغن را در تابه گرم کنید و نانهای آماده شده را در روغن سرخ کرده وقتی طلایی شدند از تابه بیرون آورده و سپس روی حوله ی کاغذی قرار دهید تا روغن اضافی جذب شود.
سمبوسه های آماده را با ترشی یا سس مورد علاقه سرو کنید.





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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