Malawi Food: Samosa

By Chef Yotamu

Samosas are originally from the Indian sub continent. There are many samosa (sambusa) recipes that you can use. Vegetarian samosa are an option for those who do not eat meat. If you are a meat lover on the other hand, you can choose to use chicken, lamb or just plain beef.

Ingredients: ( fillings)
1.  Fillings- I will use minced beef 1/2 kg, you can also use green grams or any other veggie or meat
2.  Onions  – 3 large ones
3.  Garlic and ginger  – about a 1/2 tea spoon of crushed garlic and ginger
4. Salt and pepper to taste.
5. Garam masala – about 1/4 of  tea spoon

Preparations:
1. Put the minced meat in a sauce pan and put on the fire on medium level, stir it continuously as you break down in to small pieces possible.
2. Add the garlic-ginger mixture, garam masala, salt and pepper as you continue stirring.
3. When the meat has dried. add the onions and mix for about a minute and remove from the heat for it to cool.

As the filling is cooling, we can now prepare the dough. For this you will need:

Ingredients:
1. Flour – 2 cups
2. Salt  – a pinch
3. Water
4. Cooking oil – about 2 table spoons for mixing the dough and more for deep frying

Procedure:
1. In a bowl, mix the flour with the salt.
2. Add a little water at a time and mix to a not so tough dough.
3. Cut it into small pieces and roll into a small ball like shape.
4. Taking one ball like piece at time, place it on a rolling board (dusted with some flour to prevent the dough from sticking on the board) and roll it out in to a 1/4 inch circular shaped dough.
5. Place the 1/4 inch flat circular dough on a plate or any other flat surface, and brush a little oil on it.
6. Repeat step 4 and 5 until you have 3 or 4 pieces stack together.
7. Take the stack and place them on a dusted board and roll them out thinly.
8. Place the thin dough on a warm cooking pan and peel off one piece at a time. This gives you thin samosa  covers.
9. Repeat until you are done.
10.  Take 3-4 thin slices and cut them into quarters.
11. Taking each 1/4 at a time fold and glue two sides with the paste ( made of flour and water) leaving one side open for filling.
12. Repeat until you have  folded all the pieces.
13. Fill and seal the samosas.
14. Deep fry for about 2 minutes or until they turn light brown.
15. Remove from the oil and serve with a lemon slice.

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