What is Samosas?
A samosa or singhara is a fried South Asian pastry with a savory filling, including ingredients such as spiced potatoes, onions, and peas.
It may take different forms, including triangular, cone, or half-moon shapes, depending on the region.
How To Make Samosas In Zambia
Ingredients:
Filling:
1 ½ tablespoon cooking oil
1 pack of ground beef
1 medium red onion, diced
1 clove garlic, minced
1 teaspoon salt
1 teaspoon black pepper, curry, thyme
1 teaspoon ground coriander (optional)
1 cup peas/carrots/ potatoes…whatever veggies you prefer
2 tablespoons fresh parsley, chopped
Wrapper:
3 cups all-purpose flour
¼ teaspoon salt
2 teaspoons cooking oil
1 cup water
1 tablespoon flour, mixed with 1 tablespoon of water
3 cups cooking oil for deep frying
Instructions:
- In a large pan heat the oil over medium-high heat, and fry the onion till they turn translucent. Add the ground beef and fry till it turns brown and don’t forget to keep breaking it down into tiny pieces. Approximately 10 minutes.
- Add all the spices and salt and cook for 3 minutes.
- Then add your preferred veggies till they are ready. Once done let it cool as you begin to make the wraps.
- In a large bowl, combine the flour, salt, cooking oil, and water. Mix together with your hands or use a spatula. Once it stops sticking to the walls of the bowl, transfer it to a kneading board.
- Always make sure the surface or board you’re using has flour on it…once everything is set, knead the dough for another 5 minutes till it’s smooth and soft.
- Once you’re done, shape the dough into a ball, apply cooking oil all around it, and cover it with plastic wrap. Add a warm kitchen towel on top of it and let it rest for at least 30 minutes.
- Remove the kitchen towel and plastic wrap and roll the dough out into a 25cm long log. Cut into 10 equal sections.
- Take one section and roll it into a ball.
- Place the ball on a lightly floured surface and use a rolling pin to roll it out into a thin circle about 25cm in diameter. Repeat with the remaining dough.
- Sprinkle a bit of flour between each one as you set them aside and keep them covered with plastic wrap so they don’t dry out.
- In a greased large pan over high heat, place one of the circles of dough and cook for 10 seconds or less on each side. Repeat with the remaining dough (this is just to make the circles a little bit hard don’t burn them).
- Cut one of the pre-cooked dough circles into four parts.
- To make the glue that’s going to be keeping the wraps from opening, just mix 1 spoon and one spoon of water. Make a paste.
- Take one piece of the cut circle and, with the round side closest to you, fold the bottom half to the right. Use the glue paste to seal the fold. Repeat with the left side, crossing over your previous fold to create a cone-like pocket.
- Fill the pocket with meat filling, then fold the remaining tip of the dough towards you and seal with the glue paste. Repeat with the remaining dough and filling.
- In a large, deep pan, heat the cooking oil to medium-high heat. Once the oil is heated, carefully place 4-6 samoosas in the pan. Fry for about 5 minutes, flipping once, light, golden brown. Remove from oil and dry on paper towels.
- Ready to eat!!!
What is the dough of samosa made of?
A traditional samosa is made with a mixture of maida flour (white wheat flour that can be substituted with all-purpose flour), vegetable oil or butter, salt, and water.
Traditional samosa dough is often flavored with carom seeds.
Does samosa dough contain eggs?
The filling contains animal-based ingredients like meat, cheese, or eggs; The dough contains egg; Or the samosas are fried or cooked with animal ingredients (i.e. ghee).