Samosa II

Authentic Kenyan Samosa II Recipe with Onions, Turmeric, Curry, and Salt

Region / culture: Kenya | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 6

Introduction

Samosa II is a delicious and popular snack that originated in the Indian subcontinent. It is a savory pastry filled with a spiced meat mixture and deep-fried until crispy and golden brown. This recipe is a variation of the traditional samosa, using eggroll casings for the pastry.

History

Samosas have been enjoyed in India and surrounding countries for centuries. They were originally brought to the region by Middle Eastern traders and have since become a beloved street food and party snack. The combination of crispy pastry and flavorful filling has made samosas a favorite around the world.

Ingredients

Use eggroll casings for pastry.

Filling

1 lb (454 g) ground meat
0.5 lb (227 g) onions, chopped
1 tsp turmeric
1 tsp curry powder
1 tsp salt
0.25 tsp red pepper

How to prepare

Form triangular cups with pastry.
Seal the edges with a paste made of flour and water.
Fill the cups with the meat filling. Fold the top over and seal it.
Make sure there are no open corners, as the filling may escape during frying.
The pastry will have a triangular shape.
Fry the cups in moderately hot deep fat until they turn brown and crisp.
Serve the cups warm and fresh, accompanied by a wedge of lemon for squeezing.

Variations

Vegetarian option: Replace the ground meat with mashed potatoes or mixed vegetables for a vegetarian version of Samosa II.
Spicy option: Add extra red pepper or chili powder to the filling for a spicier samosa.

Cooking Tips & Tricks

Make sure to seal the edges of the pastry well to prevent the filling from leaking out during frying.

- Fry the samosas in moderately hot oil to ensure they cook through evenly and become crispy.

- Serve the samosas fresh and warm for the best flavor and texture.

Serving Suggestions

Samosa II can be served as a snack or appetizer with a side of chutney or yogurt sauce.

Cooking Techniques

Deep-frying: Samosa II is traditionally deep-fried to achieve a crispy and golden brown exterior.

Ingredient Substitutions

Ground meat: Ground chicken or turkey can be used as a substitute for the ground meat in the filling.

Make Ahead Tips

Samosa II can be assembled ahead of time and frozen before frying. Simply fry the samosas straight from the freezer when ready to serve.

Presentation Ideas

Serve Samosa II on a platter with a garnish of fresh herbs and a side of dipping sauce for an attractive presentation.

Pairing Recommendations

Samosa II pairs well with a refreshing mint chutney or a tangy tamarind sauce.

Storage and Reheating Instructions

Store any leftover Samosa II in an airtight container in the refrigerator. Reheat in the oven or toaster oven until heated through.

Nutrition Information

Calories per serving

Each serving of Samosa II contains approximately 250 calories.

Carbohydrates

Each serving of Samosa II contains approximately 20 grams of carbohydrates.

Fats

Each serving of Samosa II contains approximately 15 grams of fats.

Proteins

Each serving of Samosa II contains approximately 10 grams of proteins.

Vitamins and minerals

Samosa II is a good source of iron, vitamin C, and vitamin B12.

Alergens

Samosa II contains wheat and soy allergens.

Summary

Samosa II is a flavorful and satisfying snack that is relatively high in fats and carbohydrates. It is a good source of proteins and essential vitamins and minerals.

Summary

Samosa II is a delicious and satisfying snack that is perfect for parties or as a special treat. With a crispy pastry shell and flavorful meat filling, these samosas are sure to be a hit with your family and friends.

How did I get this recipe?

The first time I saw this recipe, I was immediately intrigued. It was given to me by a friend who had learned how to make these delicious samosas from her grandmother. As soon as I read through the list of ingredients and instructions, I knew I had to give it a try.

I remember the first time I attempted to make samosas. I gathered all the necessary ingredients – potatoes, peas, onions, spices, and of course, the dough. I carefully followed the instructions, rolling out the dough and filling it with the savory potato and pea mixture. As I fried them to a golden crisp, the aroma of the spices filled my kitchen, making my mouth water in anticipation.

When I finally took my first bite of the freshly made samosa, I was transported back to my childhood. I remembered the times when my own grandmother would make these delicious treats for us. Her samosas were always the highlight of family gatherings, and I wanted to recreate that same sense of joy and nostalgia for my own loved ones.

Over the years, I have honed my samosa-making skills, tweaking the recipe here and there to suit my taste. I have added extra spices for a more flavorful filling, experimented with different folding techniques for a more professional-looking samosa, and even tried out baking them instead of frying for a healthier alternative.

Each time I make samosas, I am reminded of the joy of cooking and sharing food with others. I love to see the smiles on my family's faces when they bite into a freshly made samosa, savoring the crispy exterior and the flavorful filling. It warms my heart to know that I am carrying on a tradition that has been passed down through generations.

One of my favorite memories involving samosas was when I decided to host a samosa-making party for my friends. I set up a station with all the ingredients and utensils needed to make samosas, and everyone got to try their hand at folding and frying these delectable treats. It was a fun and interactive way to bond with my friends while sharing a part of my culinary heritage.

As the years have passed, I have continued to make samosas for special occasions and everyday meals alike. Whether it's a birthday celebration, a holiday gathering, or just a regular weeknight dinner, samosas always have a place on my table. They have become a staple in my repertoire of recipes, a beloved tradition that I hope to pass down to future generations.

I am grateful for the opportunity to learn how to make samosas and for the joy that they bring to all who taste them. Cooking has always been a passion of mine, and sharing my creations with others is a source of great fulfillment. I will continue to make samosas with love and care, honoring the tradition that has brought so much happiness into my life.