Samosas are a fried or baked pastry usually made in a triangular shape. Delicious fillings of spiced vegetables, beef, chicken, lentils or any other spice are a crucial part of this special delicacy. This dish has become very popular worldwide, though cooking it remains a challenge for most people. Let’s take a look at how to prepare mouth-watering Kenyan beef samosas.
Things you’ll need:
- 2-4 cups of all-purpose flour (400 grams)
- 3-4 cups of vegetable oil for frying the samosas
- 1 tablespoon of vegetable oil for making the dough
- A pinch of salt to taste
- Enough warm water to bring the dough together
- 1 piece black pepper (ground)
- ½ tablespoon cumin seeds (optional)
- ¼ tablespoon ground chili (optional)
- 1 tablespoon spring onions (chopped)
- 2 medium onions (chopped)
- 1 clove of garlic (ground)
- 1 inch of ginger root ( chopped)
- A bunch of coriander leaves (chopped)
- ½ kg of minced meat
Making this recipe requires preparation in two stages. The first preparation will be for the spice mixture, which will be used to fill in the samosas. The second preparation involves making the dough pockets to hold the meat filling.
A. Steps to Make the Filling
Step 1. Cook the meat filling
- Heat some oil in a pan and add 2 finely-chopped onions.
- Stir it for about a minute, then add the minced meat, salt, the garlic and ginger and any other spice like cumin seeds or any other spice of your choice.
- For those who want it hot, you can add the ground black pepper at this stage.
- Add a little water, cover and let it simmer for 15 minutes. Once all the water dries up, add coriander and stir gently to get a uniform mixture.
- Some people love to add spring onions as well at this stage. When the meat is done, set aside and let it cool down for filling the dough pockets.
B. Steps to Make the Dough
Step 1. Prepare the dough
- Start by taking flour in a container for kneading along with enough salt to taste.
- Mix both properly and then add oil as you rub it in.
- Add water in small amounts until all the flour is well incorporated. Don’t let the dough become too sticky
- When the dough comes together, turn it around and knead for about 5 minutes till it looks firm.
- Oil it and let it rest for about one hour
Step 2. Make the round chappatis
- After one hour, the dough will be stiff enough. Flour your working surface together with the dough.
- Split and roll the dough into golf-sized balls.
- Press each ball into a round, thin sheet. You can use a round container to make it perfectly round like in the picture. Cut off the edges and you’ll be left with a round sheet.
- Then place your sheet of dough on to a pan on low heat in order to dry it up; this will also make it non-sticky and easy to roll.
Step 3. Prepare the pockets for filling
- Use a thick made of flour and water to serve as glue for binding the samosa pockets together.
- Cut the round sheet into four equal portions so that they are in quarters.
- Take one quarter, fold once and apply glue on the folded side.
- Fold the other half to come on top of the part with glue.
- Stick the two sides together to form a small pocket.
Step 4. Fill the dough pockets
- Hold the pocket upright.
- Take the filling (the cooked minced meat with spices) and fill up to only ¾ of the pocket.
- You need the other empty quarter to allow you to fold in the inner flap.
- Apply your glue on the exposed flap. Fold it and press to hold down over the rest of the pocket.
- Put each aside and continue to fold and fill the remaining pockets until you have exhausted all of the dough and filling.
- Give time to allow the edges of the samosa pockets to stick and ensure that the edges are pressed well in order to stick together.
Step 5. Deep-fry the samosas
- Heat the 4 cups of vegetable oil in a deep frying pan. Once the oil is ready, carefully add the filled samosas into the hot oil.
- Ensure that you don’t overcrowd the cooking pan while putting in the uncooked samosas.
- Cook at medium temperature for about 2 to 3 minutes on each side or until the samosas turn golden brown.
- Turn the other side as well. Ensure that you check your fire and adjust it if necessary. This is to let the samosas cook at the required heat.
Enjoy your delicious and mouth-watering Kenyan beef samosas.
- Place the freshly-fried samosas on a plate lined with a paper towel. This helps to drain excess oil which is accidentally carried along as you remove the samosas from the hot oil.
- Allow the samosas to cool down and then enjoy as a really delicious snack with a drink of your choice.
- Dip them in sour sauce or squeeze lemon to add more flavor and to help in digestion.
- You can tweak the recipe to make any filling of your choice; you can also use different kinds of meats like minced mutton, chicken or pork to make the samosas.
- If you do not want to make the dough from scratch, you can buy ready made uncooked chappatis from the supermarket and use them as described to make the samosa pockets.
- You can also add a variety of fresh herbs like chopped cilantro and basil to the meat filling for a fresh, herby flavor.
- To make a healthier version of this recipe, you can bake the samosas in the oven instead of deep-frying them. Just add another ½ tablespoon of oil while kneading the dough.
- Preheat the oven the to 200 degrees Celsius. Place the prepared samosas on a greased baking dish and bake them in the oven for 20 to 25 minutes
- Serve with mint chutney or homemade mustard sauce.
- To make larger samosas, split the chappatis into 2 equal halves and use 1 half to make the dough pockets.