samosa, dumpling, Vegetarains

Potato Samosa

 Samosa or as we say in Farsi sambose سمبوسه  is a fried , or baked pastry with different filling such as vegetables and herbs such as potatoes, coriander, parsely, onion, cheese, meat (lamb/ beef or chicken) and spices. Traditional samosas are vegetarin food but nowadays, you can add meat to samos’s ingredients too. In English language this food is called samosa and in Farsi language is is samboseh سمبوسه.

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Nowadays, samosa is a  very popular dish in most of countries. Samosa is an inexpensive and tasty food which you can get it from bakeries and sandwich shops in Iran. Samosa In South and East of Iran, is a snack but  in old days it was as a main course in Khorasan  province( East) of Iran.

Preparing this dish is very easy . Typical samosa has a triangle sahpe but at the same time, Samosa takes different forms/shapes too. The samosa wrapper may be made at home with flour in order to make a soft dough or You may make samosa awith pastry or Lavash naan bread and Tortilla bread.

Ingredients

Filo pastry
2 cooked boiled potatoes, peeled and cut into cubes
Small bunch of parsley
½ tsp turmeric powder
Salt and pepper to taste
2 tbsp. flour
butter
Oil

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Preparation

Finely chop parsley. Heat the oil in a pan. Add chopped potatoes, parsley, turmeric, season with salt and chilli. Saute for 2-3 minutes. Remove the pan from the heat.
Mix 2 tbsp .flour with 2-3 tbsp. water and set aside.

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Brush melted butter on a sheet of filo pastry. Put one full spoon of potato mixture 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 upon, 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 .

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Samosa

Ingredients

Filo pastry
2 cooked boiled potatoes, peeled and cut into cubes
Small bunch of parsley
½ tsp turmeric powder
Salt and pepper to taste
2 tbsp. flour
butter
Oil

Preparation

Finely chop parsley. Heat the oil in a pan. Add chopped potatoes, parsley, turmeric, season with salt and chilli. 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 potato mixture 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 upon, 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 .

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