Persian Samosas
Crispy, golden, and bursting with flavor, Persian Samosas are a delightful twist on the classic samosa with a Middle Eastern flair. Stuffed with a savory filling of spiced ground beef or lamb, tender potatoes, caramelized onions, and fragrant parsley, these handheld delights are perfectly seasoned with turmeric, cumin, and paprika for a warm and aromatic kick. Encased in flaky samosa wrappers or spring roll pastry, each samosa is deep-fried to perfection, creating a satisfyingly crunchy exterior that contrasts beautifully with the hearty filling. Ideal as an appetizer, snack, or party food, these samosas pair wonderfully with yogurt dips, tangy chutneys, or your favorite sauce. Quick to prepare and irresistibly flavorful, Persian Samosas are a must-try recipe for anyone craving exotic, crowd-pleasing finger foods.
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Recipe Information
Ingredients
- 250 grams Ground beef or lamb
- 2 medium Potatoes
- 1 medium Onion
- 2 cloves Garlic cloves
- 2 tablespoons Fresh parsley
- 1 teaspoon Turmeric powder
- 1 teaspoon Ground cumin
- 0.5 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 10 sheets Samosa wrappers (or spring roll pastry)
- 500 milliliters Vegetable oil (for cooking filling and frying)
- 2 tablespoons All-purpose flour (for sealing the wrappers)
- 3 tablespoons Water (for flour paste)
Instructions
Peel and dice the potatoes into small cubes, boil in salted water for 10 minutes, or until tender. Drain and set aside.
Finely chop the onion, garlic, and parsley. Set aside.
Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Add the diced onion and sauté until soft and golden.
Add the minced garlic and ground meat to the skillet. Cook, breaking up the meat with a spoon, until it is fully browned and cooked through.
Stir in the turmeric, ground cumin, paprika, salt, and black pepper. Mix well to evenly distribute the spices.
Once the spices are fragrant (about 1 minute), add the boiled potato cubes to the skillet and gently mash them into the mixture. Combine thoroughly but retain some texture.
Remove the mixture from heat and stir in the freshly chopped parsley. Let the filling cool completely.
In a small bowl, mix the all-purpose flour and water to create a thick paste. This will act as the glue for sealing the samosa edges.
Cut each samosa wrapper or spring roll pastry sheet into 3 equal strips, if not already pre-cut.
Place one strip on a clean surface. Add about 1 tablespoon of the filling mixture near one edge of the strip. Fold the corner of the strip over the filling to form a triangle.
Continue folding the strip in triangular shapes until the entire strip is wrapped around the filling. Seal the edge with a small amount of the flour paste.
Repeat the process with the remaining wrappers and filling.
Heat the vegetable oil in a deep, heavy-bottomed pan over medium heat until it reaches 180°C (350°F). To test, drop a small piece of wrapper in the oil – it should sizzle immediately.
Fry the samosas in batches, turning occasionally, until they are golden brown and crispy (about 3-4 minutes per batch). Avoid overcrowding the pan.
Remove the samosas from the oil using a slotted spoon and drain on a plate lined with paper towels.
Serve warm with chutney, yogurt dip, or your favorite sauce and enjoy!
Nutrition Facts
Calories |
5944 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 562.1 g | 721% | |
| Saturated Fat | 93.8 g | 469% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 3104 mg | 135% | |
| Total Carbohydrate | 218.6 g | 79% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 12.2 g | ||
| Protein | 67.8 g | 136% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 246 mg | 19% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 3425 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
