SAEDNEWS: Sambuseh is a very delicious and quick snack, mostly prepared in the southern regions of Iran, and can be ready in a minimal amount of time.
According to SAEDNEWS, Samosa is a dish that originates from Abadan. Accordingly, samosas are more commonly served in southern regions of Iran. Samosa combined with red sauce is very appealing. It is very easy and quick to prepare, and the method for making samosa in Namnak Kitchen is explained in the simplest possible way.
Ingredients for 5 servings
Ingredients | Required Amount |
|---|---|
Potatoes | 3 pieces |
Onion | 1 piece |
Lavash bread | As needed |
Oil | As needed |
Turmeric | 1/4 teaspoon |
Salt and pepper | To taste |
Parsley | As needed |
Follow along with Namnak’s homemade samosa recipe to make the best homemade samosas step by step:
First, peel the potatoes and cut them into small cubes, then boil them, or you can boil them with the skin on. Boil the potatoes with water, salt, and a little oil. The reason for adding salt and oil is to ensure that if the potatoes crack or absorb water while cooking, they are flavored and do not taste bland.
While the potatoes are boiling, chop the onions and fry them in a pan. Do not let the onions dry out. At the end of frying, add a little turmeric to make the onions golden and attractive in color.
Optional: If you want to add ground meat to the samosa filling, add it after frying the onions and sauté together.
Once the potatoes are cooked and cooled, mash them with a potato masher. Combine the mashed potatoes, fried onions, and finely chopped aromatic herbs with a little salt, pepper, and turmeric. Sauté slightly.
Note: Since we added salt while boiling the potatoes, be careful not to oversalt the samosa mixture.
You can fill the samosa mixture into the bread and roll it, or cut the bread into triangles and fill them. For large samosas, cut the bread lengthwise; for small samosas, cut it crosswise.
Take some filling, place it on one side of the bread, and fold it into a triangular shape. Continue folding until all edges are sealed. If the bread edges are dry, moisten them slightly to prevent tearing.
After folding, fry the samosas in oil that fills about half a centimeter of the pan. Place them in the oil with the folded side down to prevent them from opening.
Alternative: Instead of frying, you can bake the samosas in the oven for a healthier option.
Once fried, flip the samosas to cook the other side. After frying, drain excess oil using paper towels or a strainer.
You can use either diced or boiled and mashed potatoes in the filling.
To make samosas spicier, sauté a small amount of hot green chili with the other ingredients.
Instead of using lavash bread, you can make the dough at home with flour and water.
Using phyllo or yufka pastry reduces oil absorption and speeds up frying.
Homemade sausages can also be used as filling. If so, remove chili from the recipe.
Special samosa spices can be purchased from herbal shops.
Samosas are a healthy snack for schoolchildren and students.
Serve samosas with red sauce for enhanced flavor.
Preparation time for ingredients: approximately 15 minutes
Cooking and waiting time: approximately 1 hour
Samosas can be served as lunch, dinner, or appetizer.
They can also be eaten during Ramadan as Iftar.
The recipe is suitable for 2 servings.
