Somosa

Kenyan Somosa Recipe with Beef, Onion, and Cilantro

Region / culture: Kenya | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 10

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 often filled with a mixture of minced meat, vegetables, and spices, making them a delicious and satisfying treat for any occasion.

History

The origins of the samosa can be traced back to Central Asia, where it was believed to have been introduced by traders traveling along the Silk Road. Over time, the recipe spread to various parts of the world, including South Asia, where it became a staple in Indian, Pakistani, and Bangladeshi cuisine. Today, samosas are enjoyed by people all over the globe, with each region adding its own unique twist to the classic recipe.

Ingredients

1.0 kg minced beef
salt to taste
0.25 tsp turmeric powder
0.25 tsp chili powder
3-4 green chilies, chopped
2 onions, coarsely sliced
1 cup fresh cilantro leaves
2 lb (907 g) frozen egg-roll dough, thawed
flour
oil

How to prepare

Place the meat in a pot over medium-low heat and cook until the water present in it evaporates. Stir constantly to prevent burning. Season with salt, pepper, and turmeric.
Once the water has evaporated, add green chilies, onions, and cilantro. Cook on high heat until the remaining water evaporates. Remove from heat.
Cut thawed egg-roll dough into strips measuring approximately 3 by 6 inches. Fold one corner up to create a triangular pocket. Fold over again and fill the pocket with some of the meat mixture. Fold down the top and seal all open sides using a paste made of flour and water (mix some flour dissolved in a small amount of water and cook until thick). This will result in a secure triangle-shaped pastry filled with meat.
Deep-fry the filled samosas in hot oil, a few at a time, until they turn golden brown. Drain the excess oil and keep them warm.

Variations

Vegetarian samosas: Replace the minced beef with a mixture of potatoes, peas, and spices for a vegetarian version of the recipe.
Spicy samosas: Add extra chili powder or chopped jalapenos for a spicier kick.
Baked samosas: Instead of deep-frying, bake the samosas in the oven for a healthier alternative.

Cooking Tips & Tricks

Make sure to cook the minced beef thoroughly before filling the samosas to ensure that it is fully cooked.

- Use frozen roll dough for convenience, but make sure to thaw it properly before using it in the recipe.

- Seal the samosas tightly to prevent the filling from leaking out during frying.

- Fry the samosas in hot oil to achieve a crispy and golden brown exterior.

Serving Suggestions

Samosas can be served hot with a side of chutney or yogurt sauce for dipping.

Cooking Techniques

Deep-frying: The traditional method of cooking samosas involves deep-frying them in hot oil until they are crispy and golden brown.

Ingredient Substitutions

Ground chicken or lamb can be used as a substitute for minced beef.

- Fresh dough can be used instead of frozen roll dough for a homemade touch.

Make Ahead Tips

Samosas can be prepared ahead of time and frozen before frying. Simply thaw and fry when ready to serve.

Presentation Ideas

Arrange the samosas on a platter and garnish with fresh cilantro leaves for a beautiful presentation.

Pairing Recommendations

Samosas pair well with a 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. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

Each serving of samosa contains approximately 250 calories.

Carbohydrates

Each serving of samosa contains approximately 25 grams of carbohydrates.

Fats

Each serving of samosa contains approximately 15 grams of fats.

Proteins

Each serving of samosa contains approximately 10 grams 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 dough) and soy (from the oil used for frying).

Summary

Samosas are a delicious and satisfying 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 and tasty meal.

Summary

Samosas are a delicious and versatile snack that can be enjoyed by people of all ages. Whether you prefer them spicy or mild, vegetarian or meat-filled, there is a samosa recipe out there for everyone to enjoy. So why not try making a batch of these tasty pastries at home and impress your friends and family with your culinary skills?

How did I get this recipe?

I remember the excitement I felt when I first saw this recipe. My dear friend, Mrs. Patel, had invited me over for lunch one day and served me the most delicious dish I had ever tasted - somosas. The golden, crispy pastry filled with spicy potatoes and peas, served with tangy tamarind chutney, was a taste sensation unlike anything I had experienced before.

I begged Mrs. Patel for the recipe, but she simply smiled and told me it was a family secret passed down through generations. Determined to recreate the magic of those somosas in my own kitchen, I set out on a mission to learn how to make them.

I started by researching recipes online and in cookbooks, but none of them came close to the flavor of Mrs. Patel's somosas. I knew I needed to find someone who could teach me the authentic way of making this delectable dish.

One day, while visiting the local market, I stumbled upon a small food stall run by an elderly woman named Mrs. Khan. The aroma of spices and frying pastry filled the air, and I knew I had found the right person to teach me the art of making somosas.

Mrs. Khan welcomed me into her kitchen with open arms and began to show me the intricate process of making the perfect somosa. She explained that the key to a delicious somosa lay in the dough, which needed to be thin and crispy, yet sturdy enough to hold the filling.

We started by making the dough, combining flour, water, and a touch of ghee to create a smooth, elastic dough. Mrs. Khan showed me how to roll out the dough into thin circles, then cut them into halves to create the somosa wrappers.

Next, we moved on to the filling. Mrs. Khan taught me how to cook potatoes and peas with a blend of spices including cumin, coriander, turmeric, and garam masala. She emphasized the importance of balancing the flavors and adjusting the seasoning to taste.

Once the filling was ready, Mrs. Khan demonstrated how to assemble the somosas. She showed me how to fold the wrappers into triangles, sealing the edges with a flour and water paste to prevent any leaks during frying.

As we fried the somosas in hot oil, the kitchen filled with the mouthwatering aroma of spices and pastry. I couldn't wait to taste the finished product and see if I had successfully recreated the somosas that had captured my heart.

Finally, the somosas were ready. Mrs. Khan served them piping hot, accompanied by a selection of chutneys and pickles. I took a bite and was transported back to Mrs. Patel's dining room, savoring the familiar flavors of crispy pastry and spicy potato filling.

Mrs. Khan smiled at me as I exclaimed in delight at the taste of the somosas. She knew that I had mastered the art of making this traditional dish and passed on her knowledge to me with pride.

From that day on, somosas became a regular feature on my family's dinner table. I would make them for special occasions and gatherings, sharing the recipe with friends and loved ones who marveled at the delicious flavors and textures.

I am grateful to Mrs. Patel, Mrs. Khan, and all the wonderful people who have shared their recipes with me over the years. Each dish tells a story and carries with it the love and tradition of those who have passed it down through generations.

Someday, I hope to pass on the recipe for somosas to my grandchildren, so they too can experience the joy of creating something delicious and meaningful in their own kitchens. Cooking is not just about following a recipe; it's about connecting with our roots, our heritage, and the people who have shaped us along the way. And for me, somosas will always hold a special place in my heart as a reminder of the power of food to bring people together and create lasting memories.