🥟 Potato samboosa

Name: Potato samboosa
Total time: 60 min
Yield: 6
Cuisine: Saudi Arabia · Arabian Peninsula
Ingredients: 500 g potatoes, boiled and roughly mashed; 100 g green peas; 1 tsp cumin seeds and 1 tsp ground coriander; 1 green chilli, finely chopped; A handful of fresh coriander leaves; Salt to taste; 24 samboosa pastry strips; Oil for frying

Origin: Saudi Arabia · Arabian Peninsula

359kcal

per serving · 120 g

299kcal

per 100 g

6 gProtein5 g / 100 g

18 gFat15 g / 100 g

43 gCarbs36 g / 100 g

Potato samboosa are crisp fried pastry triangles stuffed with mashed potato and green peas spiced with cumin, coriander and chilli. The filling is soft and fragrant with a gentle heat, contrasting with the crunchy shell. A vegetarian staple of the Ramadan table in the Gulf, they are eaten hot, often with a squeeze of lemon or a green chutney.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

Veganno meat, fish or animal products in a typical recipe

✓

No pork

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Contains glutenbecause of: pastry

Not keto36 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten

What it is made of

pastrypotatopeascumincorianderchili pepperoil

Recipe

6 servings60 min

Ingredients

500 g potatoes, boiled and roughly mashed
100 g green peas
1 tsp cumin seeds and 1 tsp ground coriander
1 green chilli, finely chopped
A handful of fresh coriander leaves
Salt to taste
24 samboosa pastry strips
Oil for frying

Method

Toast the cumin seeds in 1 tbsp oil, add the chilli, peas and ground coriander and cook for 2 minutes.
Mix with the mashed potato, coriander leaves and salt; let cool.
Fill the pastry strips and fold into triangles, sealing with water.
Fry in hot oil until golden, drain and serve hot.

How to make it lighter

Bake instead of deep-frying: brush with 1 tbsp oil and bake at 200 °C until golden — far less fat is absorbed.
Count them: two or three pieces with a large salad make a lighter iftar than a whole plate.
Drain fried pieces on paper towels and fry at the right temperature (about 175 °C) so the pastry soaks up less oil.

History

Filled fried pastries of this kind spread across the Middle East, Central Asia and India through medieval trade routes, and the name goes back to the Persian sanbosag. In the Gulf and Saudi Arabia, samboosa is closely tied to Ramadan, when it is made in large batches and served at iftar.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →