Irani Food & Drinks

Today, finger foods play a very important role in various ceremonies. Therefore, the hosts try to serve their guests in the best way by preparing their favorite finger food. Among the countless varieties of appetizers that exist in the culinary industry, finger food samosa is very popular in the world and especially in Iran.

Sambosa can be prepared in different ways and with different ingredients. Potato samosa is the simplest type of this finger food. Pizza samosa and meat samosa are other types of this nostalgic appetizer. Today we want to teach you how to cook the simplest type of samosa finger food.

Further information

• Ingredients for 5 people
• Cooking and preparation time: 90 minutes

Ingredients

• 4 pieces of rectangular and soft lavash bread
• 3 medium potatoes
• 1 large onion
• 1 medium bunch of fresh parsley
• Half a teaspoon of turmeric
• Half a teaspoon of red pepper
• Salt as needed
• Black pepper as needed
• A sufficient amount of special frying oil

The Recipe

To prepare the best and tastiest samosa finger food, first put 2 potatoes in a pot with water and a little salt and put it on the heat. Let them be completely soft and cooked.

Wash and peel the remaining potatoes. Then, chop it into small jewels and put it in cold water to reduce some of its starch.

Now take a suitable pan and place it on the flame. Pour some oil in it and let the oil heat up in the pan. In the meantime, wash and chop the onion. Then put the chopped onion in the pan and stir. Continue frying until the onion becomes glassy and light.

At this stage, you should add the required spices to the pan. Therefore, add some salt, turmeric, black pepper and red pepper to the onion while frying and stir well so that the spices are completely and evenly mixed with the onion.

Then take the potatoes out of cold water and wash them. After the excess water is removed, fry them in a pan containing hot oil. Now add some washed and chopped parsley to the pan and mix.

Now peel the boiled potatoes and mash them completely with a meat grinder. Then add the remaining amount of parsley and stir. At this stage, add the obtained mixture to the fried potatoes in the pan and mix together.

Cut the loaves lengthwise with desired width. Put some of the middle ingredients of the samosa at the beginning of the bread and wrap it in a triangle shape.

Finally, put the wrapped samosas in a pan that contains a lot of hot frying oil. Reduce the heat and let the samosas fry slowly. After frying, remove the excess oil from the samosa with a kitchen towel.

Your best and most crispy samosa finger food is ready. Eat it with your favorite sauces.

Important points

• The most important thing is that samosas, like falafel, should float in oil when fried.

Source: Bepazeem

Source 2: Babasalman