📝 About This Recipe
A beloved staple of Afghan street food and festive gatherings, Sambosa-e-Sabzi are crispy, golden triangles filled with a vibrant, aromatic mixture of fresh leeks and fragrant herbs. Unlike their meat-filled counterparts, these herb-centric parcels offer a bright, earthy flavor profile enhanced by a touch of black pepper and green chili. Perfectly crunchy on the outside and tender within, they represent the soul of Afghan hospitality and the region's love for fresh greenery.
🥗 Ingredients
The Dough
- 3 cups All-purpose flour (sifted)
- 4 tablespoons Vegetable oil
- 1 teaspoon Salt
- 1 cup Warm water (added gradually)
The Herb Filling
- 3 large Leeks (whites and light green parts only, very finely chopped)
- 1 bunch Fresh Cilantro (finely chopped)
- 1/2 cup Fresh Dill (finely chopped)
- 4 stems Green Onions (thinly sliced)
- 1-2 Green Chili (seeded and minced for a subtle kick)
- 1 teaspoon Black Pepper (freshly cracked)
- 1/2 teaspoon Salt (to taste)
- 1 tablespoon Olive oil (to bind the filling)
For Frying and Sealing
- 3 cups Vegetable oil (for deep frying)
- 1 Egg (beaten with a splash of water for egg wash)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the flour and salt. Create a well in the center and pour in the 4 tablespoons of vegetable oil.
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2
Slowly add the warm water while mixing with your hand or a wooden spoon until a shaggy dough forms. Knead the dough on a lightly floured surface for 8-10 minutes until it is smooth, elastic, and no longer sticky.
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3
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rest for at least 30 minutes. This relaxes the gluten, making it easier to roll thin.
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4
While the dough rests, prepare the filling. Ensure the chopped leeks are thoroughly washed and dried. Moisture is the enemy of a crispy sambosa!
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5
In a medium bowl, combine the finely chopped leeks, cilantro, dill, green onions, and chili. Season with salt, black pepper, and 1 tablespoon of olive oil. Toss well to combine.
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6
Divide the rested dough into 12 equal-sized balls (about the size of a golf ball). Keep them covered while you work to prevent drying.
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7
On a floured surface, roll one ball into a very thin circle, roughly 7-8 inches in diameter. Cut the circle in half to create two semi-circles.
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8
Take one semi-circle and brush the straight edge with the egg wash. Fold it into a cone shape, overlapping the straight edges by about half an inch, and press firmly to seal.
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9
Hold the cone in your hand and fill it with 2 tablespoons of the herb mixture. Do not overstuff, or it may burst during frying.
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10
Brush the top open edges with egg wash and pinch them together tightly to seal the triangle. Repeat with the remaining dough and filling.
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11
Heat the vegetable oil in a deep pan or wok to 350°F (175°C). You can test the heat by dropping a small piece of dough; it should sizzle and rise immediately.
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12
Fry the sambosas in batches of 3 or 4. Fry for 3-4 minutes per side, turning once, until they are a deep golden brown and blistered.
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13
Use a slotted spoon to remove the sambosas and drain them on a wire rack or paper towels. Serve immediately while piping hot.
💡 Chef's Tips
Ensure the leeks are cut very finely so they soften quickly inside the pastry. If you are short on time, high-quality spring roll wrappers or phyllo dough can be used as a substitute for homemade dough. Keep the prepared sambosas under a dry cloth while waiting to fry to prevent the dough from cracking. Do not salt the herb filling until right before you are ready to assemble, as salt draws out moisture and will make the filling watery. For an extra crunch, you can double-fold the edges or use a fork to crimp the seals.
🍽️ Serving Suggestions
Serve with a side of 'Chatney-e-Gashneez' (Afghan spicy cilantro and walnut chutney). A cooling bowl of plain Greek yogurt seasoned with dried mint makes a perfect dip. Pair with a hot cup of cardamom-infused Afghan green tea. Serve as an appetizer alongside a fresh 'Salata' of diced cucumbers, tomatoes, and red onions. These are excellent when served with a squeeze of fresh lemon juice to brighten the herbal notes.