📝 About This Recipe
A beloved staple of Afghan street food and festive gatherings, Sambosa-e-Kachaloo are crispy, golden triangles filled with a savory, aromatic potato mash. Unlike their thicker-crusted cousins, these are known for their thin, shatteringly crisp exterior and a heart-warming filling spiked with fresh cilantro and black pepper. They represent the soul of Afghan hospitality—perfectly balanced, comforting, and impossible to eat just one.
🥗 Ingredients
The Potato Filling
- 3 large Russet or Yukon Gold potatoes (peeled and quartered)
- 1 Yellow onion (very finely minced)
- 1/2 cup Fresh cilantro (finely chopped)
- 1-2 Green chili (Serrano or Thai) (seeded and minced for a kick)
- 1 teaspoon Ground black pepper (freshly ground is best)
- 1 teaspoon Salt (adjust to taste)
- 1/2 teaspoon Ground coriander
The Pastry and Assembly
- 1 package Spring roll wrappers or thin phyllo (8x8 inch size, thawed if frozen)
- 2 tablespoons All-purpose flour (mixed with 1 tbsp water to make a 'glue')
- 3 cups Vegetable oil (for deep frying)
Chutney-e-Gashneez (Cilantro Dipping Sauce)
- 1 bunch Fresh cilantro (stems included)
- 1/4 cup Walnuts (optional, for creaminess)
- 2 cloves Garlic (peeled)
- 3 tablespoons White vinegar or lemon juice
- 2-3 tablespoons Water (to reach desired consistency)
👨🍳 Instructions
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1
Place the quartered potatoes in a large pot of salted water. Bring to a boil and cook for 15-20 minutes until fork-tender.
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2
While potatoes boil, prepare the chutney by blending cilantro, walnuts, garlic, vinegar, and salt in a food processor until smooth. Add water a tablespoon at a time until it reaches a pourable consistency. Set aside.
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3
Drain the cooked potatoes and let them steam-dry in the colander for 2 minutes to ensure the filling isn't soggy.
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4
Transfer potatoes to a large bowl and mash them thoroughly. You want a smooth texture with very few lumps.
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5
Add the minced onion, chopped cilantro, minced chili, black pepper, salt, and ground coriander to the mashed potatoes. Mix until well combined.
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6
Prepare your 'glue' by mixing 2 tablespoons of flour with a little water in a small bowl until it forms a thick paste.
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7
Take a spring roll wrapper and cut it into three equal vertical strips (rectangles). Keep the remaining wrappers under a damp cloth to prevent drying.
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8
Place a heaping tablespoon of the potato mixture at the bottom end of a strip.
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9
Fold the corner of the strip over the filling to form a triangle. Continue folding like a flag, maintaining the triangle shape until you reach the end of the strip.
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10
Dab a small amount of the flour paste on the final edge of the wrapper and press down firmly to seal the sambosa shut.
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11
Repeat the process until all the filling is used. Place prepared sambosas on a tray, ensuring they don't touch.
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12
Heat 2-3 inches of oil in a deep frying pan or wok over medium-high heat (about 350°F/175°C).
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13
Carefully slide 3-4 sambosas into the hot oil. Fry for 2-3 minutes per side, turning once, until they are a deep golden brown and very crispy.
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14
Remove with a slotted spoon and drain on paper towels. Serve immediately while hot and crunchy.
💡 Chef's Tips
Ensure the potato filling is completely cool before stuffing the wrappers, or the steam will make the pastry tear. If using spring roll wrappers, keep them covered with a damp paper towel at all times to prevent them from becoming brittle. Don't overfill the triangles; a burst sambosa will ruin the frying oil with potato debris. For an extra-authentic touch, add a half-teaspoon of cumin seeds to the potato mash for an earthy aroma. To check if the oil is ready, dip the corner of a wrapper in; if it bubbles vigorously immediately, you are ready to fry.
🍽️ Serving Suggestions
Serve hot with a side of spicy Afghan green chutney (Chutney-e-Gashneez). Pair with a cup of hot Afghan tea (Chai) infused with cardamom for a perfect afternoon snack. Serve alongside a fresh 'Salata' (diced tomato, cucumber, and onion salad) to cut through the richness of the fry. These make an excellent appetizer for a larger Afghan feast featuring Kabuli Pulao. Provide a small bowl of plain yogurt mixed with dried mint for those who prefer a cooling dip.