Indian Sambosa


Indian Sambosa

Great as a side dish or for a snack. Serve with mint yogurt or sweet tamarind salad.

  • Preparation time
  • Preparation time

    90 minute
  • cooking time
  • Cooking time

    15 minute
  • Preparation time
  • Difficulty

  • cooking time
  • Serving

    10 People
  • Goody kitchen


For filling:
3 tbsp oil 
2 large potatoes, peeled and diced 
1 can Goody sweet peas 
1 onion, finally chopped 
2 cloves garlic, minced 
1 tsp fresh ginger, minced 
1 pod green chili, seeded and finally chopped 
Salt & pepper to taste 
1 tsp cumin seeds
2 tsp cumin powder 
2 tsp dried coriander 
1 bay leaf 
½ tsp red chili powder 
¼ tsp turmeric 
½ cup fresh coriander, chopped
½ cup water
Oil for deep frying 
For dough:
1 cup flour 
1 tsp cumin seeds 
¼ tsp turmeric 
½ tsp salt  
1 tbsp Goody vegetable shortening, melted 
¼ cup warm water 


1.   For dough: in a bowl, combine all ingredients and knead. Add more water if needed to get soft elastic dough. Cover and rest for 10 minutes. 
2.   For filling: in a pan, heat oil. Fry cumin seeds till aromatic. Add onion, garlic, half amount of peas, bay leaf, ginger and green chili. When onion softens, add potatoes, fry for few minutes. Add cumin, coriander, chili powder, turmeric, seasoning and remaining peas. Add 1/4 cup water and simmer covered. Keep adding 1/4 cup water till potato is tender. Take off heat.Add fresh coriander and mash coarsely. Cool. 
3.   Roll dough into a long medium-thick rope, cut into 2cm pieces. Roll each piece to a large oval, cut in half crosswise. Wet the straight side with water. Hold it in one hand and use the other hand to fold the wet side in half, one part slightly overlapping the other forming a cone. While still holding, fill with 3 tsp filling. Moisten all around the open edges and press one half of the circle on the other, then fold it again. Press to seal. 
4.  Deep fry in hot oil till golden. Place on absorbent paper. Serve hot or warm.