Golden Crunchy Samosas

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Golden Crunchy Samosas

Crispy on the outside and bursting with flavor inside, these homemade beef samosas are a true classic snack loved across East Africa.

Description

Golden Crunchy Samosas are perfectly fried triangular pastries with a savory spiced meat filling wrapped in a thin, crisp shell. This Kenyan-style version uses minced beef and aromatic spices, but you can easily swap in minced chicken, lamb, cottage cheese, or soy chunks for a vegetarian twist. Serve them hot with a cup of tea or as a delicious appetizer for guests — they’re always a hit!

Ingredients

For the Samosa Dough

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

For the Beef Filling

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

Instructions

Step 1: Prepare the Dough

  1. In a large bowl, mix the flour and salt.
  2. Add the oil and rub it into the flour using your fingers until the mixture looks like breadcrumbs.
  3. Gradually add water, a little at a time, and knead until a soft but non-sticky dough forms.
  4. Transfer the dough to a floured surface and knead for about 3–5 minutes until smooth.
  5. Cover the dough with a damp cloth and let it rest while preparing the filling.

Step 2: Make the Filling

  1. In a pan over medium heat, add a little oil and cook the minced beef until browned. Remove and set aside.
  2. In the same pan, heat oil and sauté the garlic, ginger, and chopped spring onions until fragrant.
  3. Add cumin, curry powder, and salt. Stir to combine.
  4. Return the cooked beef to the pan and mix well to coat with the spices.
  5. Stir in the fresh coriander, cook for about 5 minutes, then remove from heat and let cool completely.

Step 3: Form the Samosa Pockets

  1. Divide the rested dough into small, equal-sized balls.
  2. Roll each ball out into a thin, even circle using a rolling pin.
  3. Lightly cook each circle on a hot dry pan just until pale on both sides (do not brown).
  4. Cut each circle into quarters to form four wedge-shaped pieces.
  5. Mix a small amount of flour with water to create a thick paste — this will help seal the samosa edges.

Step 4: Assemble the Samosas

  1. Take one quarter piece and fold it into a cone shape, sealing the overlapping edge with a little flour paste.
  2. Fill the cone with about a tablespoon of the cooled meat mixture — don’t overfill.
  3. Seal the top edge using more paste, ensuring there are no gaps or holes.
  4. Repeat the process with the remaining dough and filling.

Step 5: Fry the Samosas

  1. Heat oil in a deep pan over medium heat.
  2. Fry the samosas in batches until golden brown and crisp, turning occasionally for even coloring.
  3. Remove and drain on paper towels.

Serving Suggestions

Serve these golden, crunchy samosas warm with a side of chutney, tamarind sauce, or a creamy yogurt dip. They make a perfect snack for breakfast, iftar, parties, or teatime.

Tips for Perfect Samosas

  • Ensure the filling is completely cool before stuffing to prevent soggy pockets.
  • Seal the edges tightly to avoid oil seeping inside.
  • Keep the dough covered while working to prevent it from drying out.
  • You can freeze assembled samosas before frying — just fry them directly from frozen when needed.

 

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