Kenyan Famous Samosas

Balanced Healthy Meals
Servings: 6
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Kenyan Famous Samosas, pinit

Kenyan Famous Samosas are a popular snack or appetizer made of crispy pastry that is filled with savory ingredients. They are a common cuisine in East Africa, mostly Kenya and India.

Kenyan Famous Samosas are triangular or cone shaped pastry that are filled with spiced vegetables, ground meat or lentils. They can be a good meal idea for picky eaters as they are simple and very tasty.

Kenyan Famous Samosas are enjoyable as they are easy to eat, can be customized as a vegetarian or as a non-vegetarian dish. They pair well with different sauces of your choice.

For more interesting recipes, click this link: https://balancedhealthymeals.com/recipe/sausage-rolls/

Ingredients For Making Kenyan Famous Samosas

  • 250 g ground beef
  • 1 clove garlic minced
  • 2 large Red onions
  • 1 small bunch leeks
  • 1 tsp. salt
  • 1 tsp. paprika powder
  • 1 tsp. turmeric powder
  • 1 tsp. cinnamon powder
  • 1/2 tsp. black pepper powder
  • 1 tsp. cayenne pepper
  • 1 tsp. ground coriander
  • 1 tsp. cumin
  • 1/2 cup boiled green peas
  • 1 small bunch cilantro
  • 4 Lime wedges for serving
  • 500 ml cooking oil for deep frying (canola)
  • 1 tbs. ghee for frying

For The Samosa Wraps

  • 2 cups wheat flour
  • 1/4 tsp. salt
  • 3/4 cup of Luke warm water
  • 1/2 tsp. cooking oil

How To Prepare The Samosa Filling

  1. Peel the outer cover of the onion and cut it into small cubes, put in a bowl.
  2. Cut the leeks into small cubes and put in a bowl, then chop the cilantro leaves and stalks into small cubes and put in a separate bowl.
  3. Put a cooking pan on medium heat and add the ghee and let it heat up, add the red onions and let them soften, then add the leeks and cook for 2 minutes.
  4. Add the crushed garlic and cook for for 2 minutes turning constantly not to burn.
  5. Add the paprika powder, cayenne, turmeric powder, salt, black pepper powder, cinnamon powder and cardamon. Mix well and cook for about 2 minutes.
  6. Add the minced beef and mix well to combine with the onions and spice mix. Add a dash of water and cover to cook on low heat for about 20 minutes or until the beef is cooked through.
  7. Add the boiled green peas, coriander leaves (cilantro leaves) and beef cubes ( beef bouillon) add 1/4 cup of water, mix well then cover and cook on high heat until the water dries up.
  8. Put aside to cool down.

How To Make Samosa Wraps

  1. In a mixing bowl, add two cups of wheat flour, add salt, mix together then add the water bit by bit and mix the water and flour together. Knead the dough for about 6 minutes, this will depend on the amount of dough, the more the dough the longer it will take to knead. The dough should be firm but not hard.
  2. Add 1/2 teaspoon of cooking oil and continue kneading for two minutes until soft, then cover with a dump kitchen cloth and put aside for 15 minutes.
  3. After the dough has rested, cut into equal small balls of about 120 g each or into equal sizes. This will depend on the size of your pan. This dough makes 24 samosa pockets.
  4. Roll the balls into round shapes of about 15 cm in circumference. Apply little oil all over the top of one circle, stuck it on top of the other circle covering the side that has oil.
  5. Repeat the process of stacking two or more of the round shapes, ensuring that each under side has oil. This will ensure that when put on heat, the dough will rise to separate the circles.
  6. Roll the circles into bigger circular shapes, this will depend on the size of your pan. They should fit the pan.
  7. Put a flat pan or skillet on low heat, put the rolled circle on the pan. As the pan heats up on low heat, the circles will start to rise, flip to the other side to warm up. Ensure that the dough does not cook through, but just warm up and rise in a way that circles can be separated.
  8. Repeat the process until all the shapes are done.
  9. Stack the warmed up circles together in uniform, place a round plate or cutter that is slightly smaller than the shapes, cut into uniform circles.
  10. Cut the circles into four equal triangles, and separate them into individual triangles.
  11. In a small bowl mix 2 tablespoons of wheat flour with 3 teaspoons of water, mix together to form a liquid thick batter.
  12. Take a piece of the triangle, fold one of the sides, apply some liquid dough on the edge, fold the other side to join together, this forms a pocket. Put aside and repeat the process for the other triangles.
  13. Now you have pockets, take the meat mixture and put a spoonful into each pocket, seal the edges with the liquid batter.
  14. Put a sauce pan on heat, add the cooking oil and heat it up on high heat then reduce to medium, drop the samosas into the hot oil.
  15. Cook for about 2 minutes on each side and remove from heat when they turn golden brown.
  16. Put in a plate lined with serviette to absorb the excess oil from the samosas.
  17. Serve the samosas while still hot with a wedge of lime, enjoy the samosa as a snack or as a side dish.

Kenyan Famous Samosas, pinit
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Kenyan Famous Samosas

Author: Balanced Healthy Meals
Servings: 6

Description

Kenyan Famous Samosas are a popular snack or appetizer made of crispy pastry that is filled with savory ingredients. They are a common cuisine in East Africa, mostly Kenya and India.

Kenyan Famous Samosas are triangular or cone shaped pastry that are filled with spiced vegetables, ground meat or lentils. They can be a good meal idea for picky eaters as they are simple and very tasty.

Kenyan Famous Samosas are enjoyable as they are easy to eat, can be customized as a vegetarian or as a non-vegetarian dish. They pair well with different sauces of your choice.

For more interesting recipes, click this link: https://balancedhealthymeals.com/recipe/sausage-rolls/

Ingredients

Ingredients For Making Samosa Wraps

Instructions

How To Prepare Samosa Filling

  1. Peel the outer cover of the onion and cut it into small cubes, put in a bowl.
  2. Cut the leeks into small cubes and put in a bowl, then chop the cilantro leaves and stalks into small cubes and put in a separate bowl.
  3. Put a cooking pan on medium heat and add the ghee and let it heat up, add the red onions and let them soften, then add the leeks and cook for 2 minutes.
  4. Add the crushed garlic and cook for for 2 minutes turning constantly not to burn.
  5. Add the paprika powder, cayenne, turmeric powder, salt, black pepper powder, cinnamon powder and cardamon. Mix well and cook for about 2 minutes.
  6. Add the minced beef and mix well to combine with the onions and spice mix. Add a dash of water and cover to cook on low heat for about 20 minutes or until the beef is cooked through.
  7. Add the boiled green peas, coriander leaves (cilantro leaves) and beef cubes ( beef bouillon) add 1/4 cup of water, mix well then cover and cook on high heat until the water dries up.
  8. Put aside to cool down.

How To Make Samosa Wraps

  1. In a mixing bowl, add two cups of wheat flour, add salt, mix together then add the water bit by bit and mix the water and flour together. Knead the dough for about 6 minutes, this will depend on the amount of dough, the more the dough the longer it will take to knead. The dough should be firm but not hard.
  2. Add 1/2 teaspoon of cooking oil and continue kneading for two minutes until soft, then cover with a dump kitchen cloth and put aside for 15 minutes.
  3. After the dough has rested, cut into equal small balls of about 120 g each or into equal sizes. This will depend on the size of your pan. This dough makes 24 samosa pockets.
  4. Roll the balls into round shapes of about 15 cm in circumference. Apply little oil all over the top of one circle, stuck it on top of the other circle covering the side that has oil.
  5. Repeat the process of stacking two or more of the round shapes, ensuring that each under side has oil. This will ensure that when put on heat, the dough will rise to separate the circles.
  6. Roll the circles into bigger circular shapes, this will depend on the size of your pan. They should fit the pan.
  7. Put a flat pan or skillet on low heat, put the rolled circle on the pan. As the pan heats up on low heat, the circles will start to rise, flip to the other side to warm up. Ensure that the dough does not cook through, but just warm up and rise in a way that circles can be separated.
  8. Repeat the process until all the shapes are done.
  9. Stack the warmed up circles together in uniform, place a round plate or cutter that is slightly smaller than the shapes, cut into uniform circles.
  10. Cut the circles into four equal triangles, and separate them into individual triangles.
  11. In a small bowl mix 2 tablespoons of wheat flour with 3 teaspoons of water, mix together to form a liquid thick batter.
  12. Take a piece of the triangle, fold one of the sides, apply some liquid dough on the edge, fold the other side to join together, this forms a pocket. Put aside and repeat the process for the other triangles.
  13. Now you have pockets, take the meat mixture and put a spoonful into each pocket, seal the edges with the liquid batter.
  14. Put a sauce pan on heat, add the cooking oil and heat it up on high heat then reduce to medium, drop the samosas into the hot oil.
  15. Cook for about 2 minutes on each side and remove from heat when they turn golden brown.
  16. Put in a plate lined with serviette to absorb the excess oil from the samosas.
  17. Serve the samosas while still hot with a wedge of lime, enjoy the samosa as a snack or as a side dish
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