When we sit round the fire in the evening, after a busy day game viewing we enjoy samosas with our drinks. The day you leave I hear you all ask Alex ‘How do you make the samosas?’
Well, today I decided to post it here so you all could enjoy making them in the comfort of your home.
I have kept it simple and I hope clear, a step by step.
Freeman vegetable Samosa – a classic & popular Kenyan snack stuffed with vegetables filling.
Course: snacks, starters
Ingredients – measuring cup used, 1 cup = 250 ml
For the samosa pastry:
- 2 cups all purpose flour
- 4 tablespoons olive oil
- 5 to 6 tablespoons water.
- Salt as required ¾ teaspoon salt
- Oil for deep frying
For the samosa stuffing:
- 1 medium carrot
- 1 medium cucumber
- 1 green chili (optional)
- 1/4 white cabbage
- A bunch of coriander
- ½ tablespoon oil
- Salt as required
Whole spices (optional) to be ground for stuffing:
- ¼ inch cinnamon
- 1/4 tea spoon black pepper
- ½ teaspoon cumin seeds
Preparing the samosa pastry:
- Take the flour, salt in a bowl. Mix well and add oil.
- With your fingertips rub the oil in the flour to get a breadcrumb like consistency.
- The whole mixture should clamp together when joined.
- Add 1 or 2 tbsp water.
- Begin to knead adding water as required.
- Knead to firm dough. Cover the dough with a moistened napkin and keep aside for 30-40 minutes.
- Wash all vegetable and chop into small cubes
- Heat oil in a pan.
- Add the vegetable in the already hot pan
- Add all spices into the pan
- Stir and sauté on a low flame for 1-2 minute
- Keep the filling aside to cool.
Shaping, stuffing and frying the samosa:
- After keeping the dough for 30-40 minutes. Knead the dough lightly again.
- Divide the dough to 6 equal pieces.
- Take each piece and roll in your palms first to make a smooth ball.
- Then roll it with a rolling pin keeping the thickness neither thin nor thick.
- Lightly fly each roll separately.
- Cut with a knife or a pastry cutter through the center of the samosa pastry.
- With a brush or with your fingertips, on the straight edge of the sliced pastry, apply some water.
- Join the two ends bringing the watered edge on top of the plain edge.
- Press the edges so that they get sealed well.
- Stuff the prepared samosa cone with the prepared vegetables.
- Press both the edges. be sure there are no cracks.
- Prepare all the samosas this way and keep covered with a moist kitchen napkin.
- Now heat oil for deep-frying in a pan. Once the oil becomes hot, fry the samosas.
- Turn over in between and fry the samosas till golden. Drain samosas on paper towels to remove excess oil.
- Fry the samosas in batches.
- For frying the second batch, remember to increase the temperature of the oil.
- Serve samosas hot or warm. We usually have samosa with Kenyan Chai!
Soup recipe coming soon! Any other recipe you would like to know kindly do let us know.