Samosas

Samosas Recipe from Tanzania with Pork and Aromatic Spices

Region / culture: Tanzania | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 12

Introduction

Samosas are a popular snack or appetizer in many South Asian countries, known for their crispy exterior and flavorful filling. These triangular pastries are typically filled with a mixture of spiced meat, vegetables, or lentils, and are often served with chutney or yogurt sauce for dipping.

History

The origins of samosas can be traced back to the Middle East, where they were introduced to South Asia by traders and travelers. Over time, the recipe evolved to include local spices and ingredients, resulting in the delicious snack we know today.

Ingredients

150 g ground pork
0.5 cup Finely chopped onions
1 tbsp Crushed garlic
0.5 tsp whole anise seeds
0.5 tsp Whole cumin seeds
1 tbsp Finely chopped coriander/cilantro leaves
12 Spring roll or egg roll wrappers
flour paste
vegetable oil for deep frying.

How to prepare

In a pan, cook the ground pork.
Add salt.
In a different pan, heat the oil and add onions.
Cook until translucent.
Add garlic, anise, cumin, and coriander.
When the garlic is cooked, add the previously prepared ground pork.
Set aside to cool.
Fold the wrappers.
Brush flour paste on the edges of the wrappers to keep them glued together.
Fold the bottom part of the wrapper to overlap with the first fold.
Fill the pocket with pork mixture.
Brush the top part of the pocket and fold over to make a triangle.
Use the paste to fill any openings in the samosas to prevent oil from getting inside when deep frying.
Deep fry until golden brown.

Variations

You can customize the filling of the samosas by using different meats (such as chicken or lamb), vegetables (such as potatoes or peas), or lentils (such as chickpeas or lentils).

Cooking Tips & Tricks

Make sure to seal the edges of the samosas properly with the flour paste to prevent the filling from leaking out during frying.

- Deep fry the samosas in hot oil to ensure a crispy exterior.

- You can also bake the samosas in the oven for a healthier alternative.

Serving Suggestions

Samosas can be served hot with mint chutney, tamarind chutney, or yogurt sauce for dipping.

Cooking Techniques

The key to making perfect samosas is to fry them in hot oil until they are golden brown and crispy on the outside.

Ingredient Substitutions

If you prefer a vegetarian version, you can substitute the ground pork with mashed potatoes or cooked lentils.

Make Ahead Tips

You can prepare the samosas ahead of time and freeze them before frying. When ready to serve, simply fry them straight from the freezer.

Presentation Ideas

Serve the samosas on a platter garnished with fresh cilantro leaves and lemon wedges for a colorful presentation.

Pairing Recommendations

Samosas pair well with a hot cup of chai tea or a refreshing mango lassi.

Storage and Reheating Instructions

Leftover samosas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply bake them in the oven until heated through.

Nutrition Information

Calories per serving

Each serving of samosas contains approximately 250 calories.

Carbohydrates

Each serving of samosas contains approximately 25g of carbohydrates.

Fats

Each serving of samosas contains approximately 10g of fats.

Proteins

Each serving of samosas contains approximately 8g of proteins.

Vitamins and minerals

Samosas are a good source of iron, vitamin C, and vitamin A.

Alergens

Samosas may contain allergens such as wheat (from the wrappers) and soy (from the filling).

Summary

Samosas are a delicious snack that provides a good balance of carbohydrates, fats, and proteins. They are also rich in vitamins and minerals, making them a nutritious choice for a quick bite.

Summary

Samosas are a delicious and versatile snack that can be enjoyed as an appetizer or a light meal. With a crispy exterior and a flavorful filling, they are sure to be a hit at any gathering.

How did I get this recipe?

The first time I saw this recipe, I was captivated by it. I was visiting a friend in India and she invited me to her home for a traditional meal. As soon as I walked in, I could smell the delicious aroma of spices wafting through the air. My friend's grandmother was in the kitchen, busy preparing a feast.

I watched in awe as she expertly rolled out dough, filled it with a fragrant mixture of potatoes, peas, and spices, and then fried it to perfection. The end result was a crispy, golden brown samosa that looked absolutely mouthwatering.

I begged my friend's grandmother to teach me how to make samosas, and she graciously agreed. She showed me step by step how to make the dough, prepare the filling, and shape the samosas. I was amazed at how simple the recipe was, yet how flavorful and satisfying the end result turned out to be.

I made my first batch of samosas under my friend's grandmother's watchful eye, and they turned out better than I could have ever imagined. The combination of the crispy, flaky crust and the spicy, savory filling was simply irresistible.

From that moment on, I was hooked. I made samosas every chance I got, experimenting with different fillings and spices to create my own unique variations. I shared my creations with friends and family, who all raved about how delicious they were.

Over the years, I learned to make samosas from other people as well. I picked up tips and tricks from neighbors, coworkers, and even strangers I met while traveling. Each person had their own special touch that they added to the recipe, and I incorporated these techniques into my own cooking.

One of my favorite memories of learning to make samosas was when I visited a street vendor in Mumbai. He had a small cart set up on the side of the road, and people lined up for blocks just to get a taste of his famous samosas.

I watched as he expertly shaped the dough, filled it with a spicy mixture of lentils and onions, and then fried it in a large pot of sizzling oil. The smell was intoxicating, and I couldn't wait to try one.

When I finally got my hands on a piping hot samosa, I bit into it eagerly and was blown away by the explosion of flavors in my mouth. It was unlike any samosa I had ever tasted before, and I knew I had to learn how to make it myself.

I struck up a conversation with the vendor, who was more than happy to share his recipe with me. He showed me his secret ingredient – a special blend of spices that he ground himself – and taught me how to achieve the perfect balance of flavors in the filling.

I took what I learned from the street vendor and combined it with the techniques I had picked up from my friend's grandmother and others I had met along the way. The result was a samosa recipe that was truly my own, a fusion of all the knowledge and experiences I had gathered over the years.

To this day, making samosas is one of my favorite things to do. It brings me joy to recreate the flavors and memories of all the places I have visited and people I have met along the way. And every time I take a bite of a freshly fried samosa, I am transported back to those moments of discovery and delight.

I am grateful for all the teachers who have shared their knowledge with me and helped me perfect my samosa recipe. It is a dish that holds a special place in my heart, a symbol of the connections I have made and the adventures I have embarked on in pursuit of culinary excellence.

So the next time you bite into a crispy, savory samosa, think of me and the journey I took to learn how to make it. And remember that behind every delicious recipe lies a story – a story of passion, perseverance, and the joy of cooking.