Golden Crunchy Samosa

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Golden Crunchy Samosa

Crispy, flavorful, and perfect for any time of the day!

If you’re craving a savory, crunchy treat, look no further than these homemade Kenyan-style beef samosas. Wrapped in a thin, golden pastry and packed with a spicy, aromatic filling, these samosas are perfect for breakfast, as a snack with tea, or for entertaining guests. You can easily swap out the beef for chicken, mutton, paneer, or soy chunks for a variation.

Ingredients

For the Samosa Dough (Pockets):

  • 400g all-purpose flour
  • 3 tablespoons oil
  • ½ teaspoon salt
  • Water (just enough to form a soft, pliable dough—add gradually)

For the Filling:

  • 300g minced beef
  • 2 bunches spring onions, finely chopped
  • 2 tablespoons garlic and ginger paste
  • 1 teaspoon cumin
  • 1 teaspoon curry powder
  • 1 bunch fresh coriander (cilantro), chopped
  • Salt, to taste

Instructions

1. Prepare the Dough:

  • In a large mixing bowl, combine the flour and salt.
  • Add the oil and rub it into the flour until it resembles coarse crumbs.
  • Slowly pour in water while mixing, just until a soft, non-sticky dough forms.
  • Transfer to a lightly floured surface and knead for 3–5 minutes until smooth.
  • Cover the dough with a damp cloth and let it rest while you prepare the filling.

2. Cook the Filling:

  • Boil the minced beef until fully cooked, then drain and set aside.
  • In a large skillet, heat a bit of oil over medium heat.
  • Add garlic-ginger paste and stir until fragrant.
  • Add cumin, curry powder, and chopped spring onions; sauté briefly.
  • Return the cooked beef to the pan, season with salt, and stir well.
  • Add chopped coriander, mix everything together, and cook for 3–5 more minutes.
  • Remove from heat and allow to cool.

3. Form the Samosa Pockets:

  • Divide the rested dough into equal-sized balls.
  • Roll each ball into a thin, round disc (about 6–7 inches in diameter).
  • Lightly toast each disc on a dry pan over medium heat just until one side becomes pale and slightly cooked—do not brown it.
  • Cut each toasted disc into quarters (4 equal triangle-like pieces).

4. Seal and Fill:

  • Make a paste from flour and water to use as glue.
  • Take one quarter of the disc and form a cone by overlapping the two straight edges and sealing them with the paste.
  • Spoon in a generous amount of the beef filling, being careful not to overfill.
  • Fold over the top and seal tightly with more paste. Ensure there are no open edges to prevent oil from seeping in during frying.

5. Fry Until Golden:

  • Heat oil in a deep pan over medium heat.
  • Fry the samosas in batches until they are golden brown and crispy on all sides.
  • Drain on paper towels and serve hot.

Serving Suggestions:

Enjoy these golden samosas with a cup of chai, a cooling yogurt dip, or tangy tamarind sauce. They also make a delicious appetizer for parties and special occasions.

 

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