📝 About This Recipe
A beloved treasure of Afghan street food and home kitchens, Sambosa-e-Kadu features thin, crispy pastry pockets filled with a luscious, spiced pumpkin mash. The filling balances the natural sweetness of sugar pumpkin with the warmth of ginger and the kick of fresh green chilies. Served with a cool, tangy garlic yogurt sauce, these savory triangles offer a perfect harmony of textures and flavors that celebrate Afghanistan’s rich culinary heritage.
🥗 Ingredients
The Pumpkin Filling
- 2 lbs Sugar Pumpkin or Butternut Squash (peeled, seeded, and cut into small cubes)
- 1 large Yellow Onion (finely diced)
- 3 cloves Garlic (minced)
- 1 tablespoon Fresh Ginger (grated)
- 2 Green Chilies (seeded and finely chopped)
- 1/2 teaspoon Ground Turmeric
- 1 teaspoon Ground Coriander
- to taste Salt and Black Pepper
- 2 tablespoons Vegetable Oil (for sautéing)
The Pastry
- 24 sheets Egg Roll Wrappers or Spring Roll Pastry (cut into long strips if using large sheets)
- 1 large Egg (beaten with 1 tablespoon of water for sealing)
- 2 cups Vegetable Oil (for deep frying)
Garlic Yogurt Sauce (Chaka)
- 1 cup Greek Yogurt (plain and full-fat)
- 1 clove Garlic (pressed or finely grated)
- 1 teaspoon Dried Mint
- 1/4 teaspoon Salt
👨🍳 Instructions
-
1
Start by preparing the filling: Heat 2 tablespoons of oil in a large skillet over medium heat. Add the diced onions and sauté for 5-7 minutes until translucent and slightly golden.
-
2
Stir in the minced garlic, grated ginger, and chopped green chilies. Cook for another 2 minutes until fragrant.
-
3
Add the cubed pumpkin to the skillet along with turmeric, coriander, salt, and pepper. Stir well to coat the pumpkin in the spices.
-
4
Add about 1/4 cup of water, cover the skillet with a lid, and reduce heat to low. Simmer for 15-20 minutes, or until the pumpkin is very tender.
-
5
Once tender, remove the lid and increase the heat slightly to evaporate any excess moisture. Mash the pumpkin coarsely with a fork or potato masher. It should be a thick, chunky paste. Let it cool completely.
-
6
While the filling cools, prepare the yogurt sauce by whisking together the Greek yogurt, garlic, dried mint, and salt in a small bowl. Set aside in the refrigerator.
-
7
To assemble, lay a strip of pastry on a clean surface. Place 1 heaped tablespoon of the cooled pumpkin mixture at the bottom end of the strip.
-
8
Fold one corner over the filling to form a triangle. Continue folding the triangle along the strip, similar to folding a flag, until you reach the end.
-
9
Brush the final edge with the egg wash and press firmly to seal the sambosa. Repeat until all filling is used.
-
10
Heat the frying oil in a deep pan or wok to 350°F (175°C). You can test the oil by dropping a small piece of dough in; it should sizzle and rise immediately.
-
11
Fry the sambosas in batches of 3 or 4, making sure not to overcrowd the pan. Fry for 2-3 minutes per side until they are an even, deep golden brown and very crispy.
-
12
Remove with a slotted spoon and drain on a wire rack or paper towels to maintain crunchiness.
-
13
Serve immediately while hot, accompanied by the chilled garlic yogurt sauce for dipping.
💡 Chef's Tips
Ensure the pumpkin filling is as dry as possible; excess moisture will make the pastry soggy during frying. Always let the filling cool to room temperature before stuffing, or the pastry will tear. If you prefer a healthier version, you can brush the triangles with oil and bake them at 400°F (200°C) for 15-20 minutes until golden. Use a damp paper towel to cover your pastry sheets while working to prevent them from drying out and cracking. For an extra touch of authenticity, add a pinch of ground cinnamon or cardamom to the pumpkin for a deeper aromatic profile.
🍽️ Serving Suggestions
Serve with a side of Afghan Salata (diced tomato, cucumber, and onion salad) for a refreshing crunch. Pair with a hot cup of cardamom-infused green tea (Chai-e-Sabz). A side of spicy cilantro-walnut chutney (Chatney Gashneez) complements the sweetness of the pumpkin beautifully. Arrange on a large platter garnished with fresh cilantro leaves and a dusting of sumac. Serve as an appetizer before a main course of Kabuli Pulao.