Street Food
Sambosa-e-Bazaar (Bazaar-Style Fried Samosas) (یرازاب هسوبمس)
Ingredients
- - Spring roll or samosa pastry sheets — 12 sheets (12 sheets)
- - Ground beef or lamb — 300g (10.5 oz)
- - Onion, finely chopped — 100g (1 small)
- - Green peas — 80g (1/2 cup)
- - Ground coriander — 3g (1/2 tsp)
- - Ground cumin — 3g (1/2 tsp)
- - Salt — 5g (1 tsp)
- - Vegetable oil, for frying — 500ml (2 cups)
- - Flour paste (flour and water), for sealing — as needed (as needed)
Method
- Cook the ground meat with onion, peas, coriander, cumin and salt in a pan until fully cooked; let cool slightly.
- Lay out a pastry sheet and spoon a small amount of filling near one corner.
- Fold into a triangle shape, sealing the final edge with flour paste.
- Repeat with remaining sheets and filling.
- Heat oil in a deep pot to 175°C (350°F).
- Fry the samosas in batches for 3-4 minutes until golden and crisp.
- Drain on paper towel and serve hot.
Introduction: Crisp, triangular pastries filled with spiced minced meat and peas, a favourite snack from Afghan street vendors and bazaars.
Cultural Background: Sambosa are sold hot from bazaar stalls throughout Afghanistan and are especially popular during Ramadan, when they’re often among the first foods eaten to break the fast.
Tips: Let the filling cool before wrapping to avoid soggy pastry. Seal the edges well — a loose seal will let oil into the filling during frying.
Variations: Use ground chicken for a lighter filling. Add finely diced potato to stretch the filling for a larger batch.
Vegetarian/Vegan: For a vegetarian version, replace the meat with a spiced potato and pea filling — a common and authentic street variation.
Serving Suggestions: Serve hot with a simple green chutney or tamarind sauce.
Storage: Refrigerate cooked samosas for up to 2 days.
Reheating: Reheat in an oven or air fryer to restore crispness; avoid microwaving.
Nutrition: 310 kcal | Protein 14g | Carbs 26g | Fat 17g
FAQs:
Q: Can sambosa be baked instead of fried? A: Yes — brush with oil and bake at 200°C (400°F) for 20-25 minutes, flipping halfway. Q: Can these be frozen before frying? A: Yes, freeze uncooked samosas on a tray, then bag once solid; fry from frozen, adding a few extra minutes.
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