Samosas are one of Kenya’s all-time favorite snacks. They are simply mouth-watering good when well prepared. They are a terrific accompaniment to fast foods such as French fries but can also be nibbled alone to keep hunger pangs at bay.
“Making these pastries is not as hard as many imagine,” says premium caterers Divine Caterers who are well aware of how beloved Samosas are as they feature in many of their meal plans.
The recipe is quite manageable, something that even kitchen-shy individuals will find doable. Making your own fresh batch beats buying ready prepared ones. It will save you some pretty pennies and is fun to try out.
For the filling
- Half kg mincemeat
- 2 finely chopped red onions- Add or reduce depending on your preference
- 5 cloves of garlic
- 1 tsp. of ginger paste or an inch of fresh ginger
- 1 chopped green chili- If you like the heat
- 1 chopped bunch of coriander(daniaa)
- 1 tbsp. of black pepper
- 1 tbsp. of garam powder (mixed spice powder)
- 1 tsp. of turmeric powder
- 1 tbsp. of ground cumin
For the dough
- 4 cups of all-purpose flour
- 5 cups of warm water
Heat some oil in a frying pan. Add the minced meat and dry fry it, remembering to stir constantly with your spatula to prevent lumps. Mix in the spices and the salt. Add in the onions, garlic and the coriander once all the moisture has evaporated. Cook under low heat for about three minutes, not forgetting the mixing part. Remove from heat and allow to cool.
When it comes to the dough, kneed it as you would do for chapatis. Once you have rolled it out, cut the dough into trapezium strips. Create a pocket by folding the two corners at the center and filling it with the meat or folding the flaps over the meat.
Close the samosa by either pinching the sides or sealing with a “glue”( flour mixed with water to form a thick paste).
Heat some vegetable oil in a deep frying pan and fry the samosas. It will take about a minute on each side or until golden brown. Drain them off on a clean towel or kitchen paper and enjoy.