Learn how to make Kenya Vegetable Samosa Recipe

Kenya Vegetable Samosa Recipes are available everywhere and yet the samosa varies wherever it is found. That’s the beauty – you can make Samosas in so many different ways. Each cook adding their own different signatures to a time honored basic Samosa Recipe

Samosas are cheap and easy to make. Whether you make meat Samosas or vegetable Samosas, make your own pastry or buy the pastry ready-made, Samosas are always appetizing. Served with tea, they form the basis of the perfect snack.

Ingredients You Will Need to Make Kenya Vegetable Samosa Recipes

Filling:

•1 tablespoon vegetable oil

•Pinch hing (pre-mixed Indian spice, may be omitted)

•1/2 teaspoon cumin/mustard/sesame seed mixture

•1 medium Onion, finely chopped

•1-tablespoon fresh coriander leaves

•(cilantro), chopped

•1/2-tablespoon amchur (mango) powder or 1 tablespoon lemon juice

•1 teaspoon cumin/coriander powder

•1/2 teaspoon salt

•Pinch of hot red pepper powder

•3 medium potatoes, boiled, peeled and cut into very small pieces

•1/4 cup frozen Peas (optional)

Dough:

•2 cups white flour

•2 1/2 tablespoons vegetable oil

•1 1/2 tablespoons rice flour

•1/2 teaspoon salt

Or substitute eggroll covers for dough

Directions and Methods to Make Kenya Vegetable Samosa Recipe

To make the samosa filling:

Heat vegetable oil, hing and cumin/mustard/sesame seed mixture in a skillet. When the seeds pop, add Onion and coriander.

Sauté until the Onion becomes translucent, then add amchur powder or lemon juice, cumin/coriander powder, salt and hot red pepper powder. Sauté a few minutes, then add potatoes and Peas.

Mix well and sauté just until heated through, then remove from heat and set aside.

To make the samosa dough: Mix flour, vegetable oil, rice flour and salt in a bowl. Add water gradually (about 1/4 cup) until the dough holds together, and knead well.

Roll into a ball and cover with a moist cloth. Let rest about 20 minutes.

To assemble the samosas, break off 1 1/2- to 2-inch pieces of dough and roll out into 6- to 8-inch diameter circles. Cut each circle in half.

Fold each half-circle in thirds to make a pie-wedge shape. Seal the point by pressing or pinching. Pick up the dough, and seal the outside edge by pinching to form a cone.

Fill the cone two-thirds with Potato mixture. Moisten the lip of the cone with a little milk or water, and pinch to seal. Press the samosa between your palms to remove air pockets.

Flute the top edge and cover with a moist cloth until ready to fry.