Kenyan Samosa
East African spiced pastry - crispy, golden triangles filled with a fragrant, spiced minced meat or vegetable mixture. An essential accompaniment to chai or as a delightful snack.
🧂 Ingredients
- 300 g All-purpose flour(For the dough)
- 2 tbsp Vegetable oil(For the dough, plus more for frying)
- 1/2 tsp Salt(For the dough)
- approx. 150 ml Warm water(For the dough, adjust as needed)
- 400 g Ground beef(Or minced lamb)
- 1 Large onion(Finely chopped)
- 1/2 cup Fresh cilantro(Finely chopped)
- 2 Green chilies(Finely chopped (adjust to spice preference))
- 1 tsp Garam masala
- 1 tsp Ground cumin
- 1/2 tsp Turmeric powder(Optional, for color and subtle flavor)
- to taste Salt
- for frying Vegetable oil
👨🍳 Instructions
- 1
Prepare the dough: In a large bowl, combine the flour and salt. Rub in the 2 tbsp of vegetable oil until the mixture resembles coarse breadcrumbs. Gradually add warm water, mixing until a firm dough forms. Knead for 5-7 minutes until smooth and elastic. Cover with a damp cloth and let it rest at room temperature for at least 30 minutes.
⏱️ 15 minutes - 2
Make the filling: Heat 1 tbsp of oil in a pan over medium heat (approx. 180°C / 350°F). Add the chopped onion and sauté until softened and translucent, about 5 minutes. Add the ground beef and cook, breaking it up with a spoon, until browned and no pink remains. Drain off any excess fat. Stir in the chopped green chilies, garam masala, cumin, turmeric (if using), and salt to taste. Cook for another 2-3 minutes until the spices are fragrant. Stir in the chopped cilantro. The filling should be relatively dry; if it seems too wet, cook for a few more minutes until the moisture evaporates.
⏱️ 20 minutes - 3
Assemble the samosas: Divide the rested dough into 10-12 equal portions. Roll each portion into a ball and then flatten it into a disc. Roll each disc into a thin oval shape (about 6-7 inches long). Cut each oval in half crosswise. Take one half-circle, moisten the straight edge with water, and form it into a cone shape, pressing the edges firmly to seal. Fill the cone with about 1-2 tablespoons of the meat filling. Moisten the open edges of the cone with water and pinch them together to seal securely, creating a triangular shape. Ensure there are no gaps to prevent oil from seeping in during frying. Repeat with remaining dough and filling.
⏱️ 30 minutes - 4
Fry the samosas: Heat enough vegetable oil in a deep pan or wok for deep frying over medium heat to approximately 175°C (350°F). Carefully slide 3-4 samosas into the hot oil, ensuring not to overcrowd the pan. Fry for 6-8 minutes, turning occasionally, until they are deep golden brown and crispy. Remove the samosas with a slotted spoon and drain on paper towels. Repeat with the remaining samosas.
⏱️ 15 minutes
💡 Pro Tips
- ✓Ensure the filling is completely dry before assembling to prevent a soggy crust.
- ✓Use a flour-water paste (a thick paste made from flour and water) to seal the edges of the samosas for a more secure closure.
- ✓Fry the samosas at a consistent medium heat (175°C / 350°F) for even cooking and a golden-brown, crispy exterior without burning.
- ✓If the dough becomes sticky while assembling, lightly dust your hands and work surface with flour.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Vegetable filling: Sauté finely diced potatoes, peas, carrots, and onions with similar spices.
- With minced lamb: Substitute ground lamb for ground beef for a richer flavor.
- Baked Samosas: For a lighter version, bake at 200°C (400°F) for 20-25 minutes until golden, brushing with oil before baking.
🏷️ Tags
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