Samosa III

Samosa III Recipe from Kenya with Beef, Potato, and Green Peas

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

Introduction

Samosa III is a delicious and popular Indian snack that is enjoyed by people all over the world. This recipe features a flavorful filling of lamb, potatoes, green peas, and a blend of aromatic spices, all wrapped in a crispy egg roll wrapper. Perfect for parties, gatherings, or simply as a tasty snack, Samosa III is sure to be a hit with your family and friends.

History

Samosas have a long history in Indian cuisine and are believed to have originated in the Middle East before making their way to the Indian subcontinent. Over the years, samosas have evolved to include a variety of fillings, from vegetarian options to meat-filled versions like the Samosa III. Today, samosas are enjoyed around the world and are a beloved snack for many.

Ingredients

1 large pack of egg roll wrappers
1 lb (454 g) of ground beef or lamb
1 cooked medium potato
0.25 cup of cooked green peas
1 medium onion, grated
1 clove of garlic, crushed
0.5 inch piece of fresh ginger, grated
2 tsp of curry powder
0.5 tsp of chili powder
0.25 tsp of turmeric
1 tsp of salt
0.25 tsp of black pepper
2 tbsp of butter
1 tbsp of lemon juice
1 tbsp of fresh coriander, chopped - or mint

How to prepare

Mix the filling ingredients, excluding the butter, lemon juice, and chopped herbs. Fry the mixture in the butter until it is just cooked through. Sprinkle approximately 2 tbsp of water and increase the heat until the liquid has evaporated. Remove from the heat and add the lemon juice and herbs. Stir well and let it cool.
Cut the egg roll wrappers into strips measuring 1.75 inches. To prepare the samosas using the egg roll wrapper strips, fold one end over to create a triangular-shaped pocket, then fold again in the opposite direction. Fill the pocket with a spoonful of the cooked filling and continue folding until the entire strip has been used, resulting in a triangular-shaped pastry. Seal the end with water or a paste made from flour and water.
Heat oil for deep frying until it is fairly hot. Fry the samosas, several at a time, until they turn golden and crisp. Serve hot with fresh mint chutney.

Variations

Substitute the lamb with chicken or beef for a different flavor.
Add diced carrots or bell peppers to the filling for added texture and color.

Cooking Tips & Tricks

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

- Fry the samosas in batches to ensure they cook evenly and become crispy.

- Serve the samosas hot for the best flavor and texture.

Serving Suggestions

Serve Samosa III with mint chutney or tamarind sauce for a delicious accompaniment.

Cooking Techniques

Deep frying the samosas results in a crispy and golden exterior.

- Folding the egg roll wrappers into a triangular shape creates the classic samosa shape.

Ingredient Substitutions

Use ground chicken or beef instead of lamb for a different flavor.

- Substitute the egg roll wrappers with phyllo dough for a lighter option.

Make Ahead Tips

Prepare the filling and assemble the samosas ahead of time, then fry them just before serving for the best results.

Presentation Ideas

Arrange the samosas on a platter with a garnish of fresh mint leaves for a beautiful presentation.

Pairing Recommendations

Serve Samosa III with a side of cucumber raita or a fresh salad for a complete meal.

Storage and Reheating Instructions

Store any leftover samosas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or toaster oven until heated through.

Nutrition Information

Calories per serving

Each serving of Samosa III contains approximately 250 calories.

Carbohydrates

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

Fats

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

Proteins

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

Vitamins and minerals

Samosa III is a good source of vitamin C, iron, and potassium.

Alergens

Samosa III contains wheat (in the egg roll wrappers) and may contain traces of nuts.

Summary

Samosa III is a flavorful snack that is moderate in carbohydrates and fats, making it a satisfying treat for any occasion.

Summary

Samosa III is a delicious and flavorful snack that is perfect for any occasion. With a crispy exterior and a savory filling, these samosas are sure to be a hit with your family and friends. Enjoy them hot with a side of chutney for a tasty treat that everyone will love.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was a warm summer day many years ago when I stumbled upon the secret to making the most delicious samosas I had ever tasted.

I had always loved cooking, and samosas were one of my favorite dishes to make. I had tried many different recipes over the years, but none of them quite lived up to the ones I had tasted in my favorite Indian restaurant.

One day, I was chatting with a friend of mine who was also a fantastic cook. She mentioned that she had recently learned a new recipe for samosas from her neighbor, who had grown up in India and had passed down the recipe through generations.

I was intrigued and begged her to share the recipe with me. She hesitated at first, saying that it was a family secret, but eventually relented and wrote it down for me on a scrap of paper.

I was ecstatic as I hurried home to try out the recipe. I gathered all the ingredients and got to work in the kitchen, following the instructions carefully. The aroma of the spices filled the air as the samosas fried to a crispy golden brown.

When I finally took a bite, I knew I had struck gold. The filling was perfectly spiced, with just the right amount of heat, and the pastry was light and flaky. It was the best samosa I had ever tasted, and I couldn't believe that I had made it myself.

I made a few tweaks to the recipe over the years, adding a bit more of this spice and a touch less of that one, until it was just right. I shared the recipe with my friends and family, and they all raved about how delicious it was.

The secret to making the perfect samosa, I soon learned, was all in the spices. I made sure to use only the freshest and highest quality spices, grinding them myself for maximum flavor. The filling had to be just the right consistency, not too dry or too wet, and the pastry had to be rolled out thin and fried to a perfect crisp.

I continued to make samosas for every special occasion, from family gatherings to potluck dinners with friends. Everyone always asked for the recipe, but I kept it close to my heart, knowing that it was a treasure that had been passed down to me.

As the years went by, I taught my own grandchildren how to make samosas, passing on the recipe and the love for cooking that had been instilled in me. They would gather around the kitchen table, their eyes wide with excitement as they learned the secret to making the perfect samosa.

And now, as I sit here reminiscing about that fateful day when I discovered the recipe for Samosa III, I can't help but feel grateful for the joy and memories that cooking has brought me over the years. It has been a true labor of love, and one that I will continue to cherish for as long as I am able to cook.