Samosas are prepared with flour and some fillings such as minced meat, ndengu (green grams) or potatoes.
They can be can eaten for breakfast, snacks or as a light lunch meal.
The key to a crispy flavourful samosa is the seasoning.
Always ensure to add seasoning to your fillings such as the minced meat.
Ingredients:
Cooking oil
1 kg minced meat
1 medium red onion, diced
1 clove garlic, minced
Turmeric
Black pepper
Paprika
2 Coriander
4 Chillies
3 cups all-purpose flour
Salt
Sugar
Water
Step 1
Add the onions and sauté them in 1 tablespoon of vegetable oil for about 3 minutes, or until they are tender.
When everything is fragrant and nicely cooked, add the fresh ginger and garlic and fry for about 2 minutes.
Step 2
Add the spices next. That is the turmeric, black pepper, paprika and coriander. Let the spices roast for 1 minute and simmer to fully extract their flavours.
Step 3
Add the minced beef. Switch the heat down to medium-low. Allow meat to cook fully till the broth dries up.
Stir and add a little salt. To further cook the meat, add roughly 1/4 cup of water.
Step 4
Boil the meat again till the water dries up once more, but ensure it is not so dry as to become granular. Make sure there is still some moisture in the meat.
This guarantees juicy, delicious samosas. Stir in the coriander and chillies.
Step 5
After a few minutes of stirring, remove from the oven. Make sure the minced beef is well-seasoned by tasting it. Add a little salt if necessary.
Ensure the minced beef cools down before filling the samosa skins.
Step 6
Making the samosa skin and paste
To make the paste, stir flour and water until the mixture resembles thin adhesive.
Some samosa skins are already premade and can be bought at the nearest food supermarket.
However, you can always prepare at home by:
Mix 3 cups flour, salt, olive oil, and 2 cups of water with a wooden spoon to make a thick soft consistency, ensuring the flour mixture has a thick soft consistency.
Start kneading the dough for 10 minutes, adding flour to the dough till it becomes firm and is not sticky. Add 5 tablespoons of oil to the dough and let it rest for 30 minutes.
Step 7
The vegetable oil should be heated. Insert a tiny piece of dough to check the temperature. Count for three seconds, the oil is ready if the dough rises at three.
Maintain a medium heat setting during the cooking process. Recheck the temperature after cooking each batch by adding a piece of dough and counting to three. If the oil is not heated sufficiently, it turns into a soggy mess.
Make sure the pan is not overloaded when you deep fry the samosas in tiny batches.