Afghan
Afghan Sambosa
These Afghan sambosas are crisp, golden pastry triangles filled with softly spiced potato, peas, onion, cilantro, and green chili. They are best eaten hot with a sharp cilantro chatni on the side.
Watch it madeCOOL DADDY · 18:06
Ingredients
- All-purpose flour1 cup
- Salt3/4 tsp, divided
- Neutral oil1 tbsp, plus more for frying
- Warm water1/4 cup, as needed
- Potato1 large, peeled and diced
- Yellow onion1/2 small, finely chopped
- Green peas1/4 cup
- Green chili1 small, finely chopped
- Ground coriander1 tsp
- Ground cumin1/2 tsp
- Turmeric1/4 tsp
- Black pepper1/4 tsp
- Fresh cilantro3 tbsp, finely chopped
- Cilantro chatnifor serving
Method
- Mix the flour with 1/4 tsp salt and 1 tbsp oil, then rub the oil into the flour until it feels slightly sandy.
- Add warm water a little at a time and knead into a firm, smooth dough; cover and rest for 20 minutes.
- Boil the diced potato in salted water until tender, then drain well and mash roughly so some small pieces remain.
- Heat 1 tbsp oil in a pan over medium heat and cook the onion until soft and lightly golden.
- Add the green chili, coriander, cumin, turmeric, black pepper, and remaining 1/2 tsp salt, stirring for 30 seconds until fragrant.
- Add the mashed potato and peas, cook for 2 to 3 minutes until the mixture is dry, then stir in the cilantro and let the filling cool.
- Divide the dough into 3 balls and roll each into a thin oval, then cut each oval in half to make 6 semicircles.
- Brush the straight edge of one semicircle lightly with water, fold it into a cone, and press the seam firmly to seal.
- Fill the cone with potato mixture, moisten the open edge, and pinch it closed tightly; repeat with the remaining dough and filling.
- Heat 2 inches of oil in a deep pan to medium heat, about 170°C, and fry the sambosas in batches until crisp and golden on all sides.
- Drain on paper towels and serve hot with cilantro chatni.
Common questions
Can I substitute the cilantro chatni or leave it out?
Yes. Cilantro chatni is a serving condiment, not essential to the pastry. Serve with mint chutney, tamarind chutney, plain yogurt, or a simple green chutney. You can also leave it out and the sambosa will still taste complete.
How long does the whole recipe take, including resting and cooling?
Plan for about 1 hour 15 minutes to 1 hour 30 minutes total. Dough resting takes 20 minutes, the filling needs a few minutes to cool, and shaping/frying usually takes the longest.
What are the most common mistakes when making these sambosa?
The biggest mistakes are wet filling, undercooked potatoes, and sealing poorly. Make sure the filling is dry and fully cooled before shaping. Roll the dough thin but not fragile, and press seams firmly so they do not open while frying.
How should I store leftovers and reheat them?
Store cooled sambosa in an airtight container in the fridge for up to 3 days. Reheat in a hot oven or air fryer until crisp again. Avoid microwaving if possible, since it softens the pastry.
What is the best way to serve Afghan sambosa?
Serve them hot and crisp with cilantro chutney or another tangy sauce. They work well as a snack, appetizer, or light meal. A squeeze of lemon and a side of tea also pair nicely.