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
•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
•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)
•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.
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