Recipes and steps for making Kenyan samosa
Kenyan Cuisine - Beef Samosa
*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
There are 260 calories in one serving of Beef Samosa
Calorie Breakdown: 17% fat, 60% carbs, 23% protein
Ingredients for the pastry
- 2 Tablespoons vegetable oil
- ¼ cup water
- ¼ cup all-purpose flour (for making paste)
- 2 Cups sifted all-purpose flour.
- 1 teaspoon garlic powder (not garlic salt).
- 1/4 teaspoon salt.
- 3/4-1 cup water (for making dough).
- Medium bowl filled with 1/2 cup all-purpose flour (for rolling out dough).
- 3-4 cups of vegetable oil for frying the samosas
Recipe Instructions for the pastry
- Mix all the dry ingredients-flour, salt, garlic powder
- Add the vegetable oil and mix again
- In a large mixing bowl, put the flour and salt together and make a well at the centre. Add the water and a little oil at the centre and mix till all the water is absorbed and the surface of the bowl is dry and the dough doesn’t stick.
- Knead the dough for about 3 mins until it has a smooth surface. The dough should be soft but not sticky.
- Let the dough rest for relatively 45 mins-1hr in a lightly greased container. Cover the dough with paper towels or plastic wrap and ensure that no part of the dough is exposed to air.
- After the dough has rested, remove it and form it into a ball.
- Lightly flour your working surface to prevent the dough from sticking in it.
- Divide the ball to smaller balls the size of a golf ball.
- Heat the frying pan to medium heat at this point.
- Roll the balls into thin round shapes but ensure that they do not tear.
- Cook the flattened dough on the pre-heated pan till it becomes firm and transparent but not fully cooked. Ensure that both sides are exposed to the heat and then set it aside.
- Do the same for all the balls and set them aside.
- Cut the wraps into halves each or quarters according to the size of samosa you desire.
Ingredients for the meat
- 1/2kg Lean Minced beef
- 1 Small Onion(Diced small)
- 2 Cloves Garlic(Chopped)
- Small piece Ginger(Chopped)
- 2 Tsp Cumin Seeds
- Chilli (optional)
- Small bunch Coriander(Chopped)
- Salt and pepper to taste
- Cook the meat by allowing all the water in it to evaporate.
- Add some little oil. Add the onions, coriander, garlic, ginger, salt, pepper and cumin.
- Stir and let it cook for a while probably 1-2mins then turn off the heat. Ensure that the meat is dry.
- Taste the meat. You should have a slightly higher amount of salt taste. The reason is to maintain the salty flavor when you wrap the meat with the dough.
- Allow it to cool completely before wrapping.
Assembling the samosa
- Fold the wraps into pockets and fill them with the cooled meat.
- Seal the pockets and neatly arrange them awaiting frying.
- Heat oil in a deep pan to medium heat where you will fry the samosas.
- Test whether the oil has heated up to the right temperature by dropping a tiny piece of dough into the oil. The dough should rise slowly to the top. If it rises immediately after you drop it the oil is too hot and you should reduce the heat to medium heat.
- Once the oil has acquired the right temperature, place the stuffed samosas in the oil.
- Do not overcrowd the pan with samosas because the temperature of the oil will drop.
- Let the samosas cook evenly on both sides till they attain a golden brown colour.
- Remove them from the oil and place them in paper towels to absorb the excess oil.
- Samosas are best served when hot.
Facts about Kenyan samosa
Beef samosa (Kenyan Recipes)
Samosas are eaten in Kenya as a snack. They are readily available in Kenyan hotels and snack shops.
Kenyans started making samosas when the Indians came to build the railway in pre-colonial times.
The traditional samosa is triangular in shape that is filled with spiced meat fillings and vegetables
I rate Kenyan samosa 4 out of 5