Vegetable Samosa recipe (Sambusa ya Mboga)
This vegetarian samosa is made with vegetables in season and heavily spiced, giving it a deliciously great
taste! Loved for its health consciousness, the vegetable samosa serves as an all-time snack and mainly
enjoyed by the whole family.
Ingredients
557 g cabbage
1 head garlic, fresh (42 g)
4 onions, red skinned, raw, unpeeled (389g)
2 carrots, orange, raw (307 g)
3 pieces ginger, fresh, (34 g)
3 cups (363 g) garden peas, green, raw
3 ¾ cups (825 g) water
4 ¼ cups (608 g) wheat flour, refined
1 ½ tsp. (7 g) salt, iodized
1 ½ tsp. (2 g) green chilli, fresh
4 1/3 cups (857 g) cooking oil
Preparation 1 hour | Cooking 1 hour 30 minutes | Makes 23
Samosa filling preparation:
• Wash and finely chop the cabbage.
• Peel the carrots, wash and grate.
• Peel the onion and chop.
• Peel garlic and ginger, then wash and crush with a mortar and pestle.
• Wash peas and boil in 2 cups of water for 15 minutes
Vegetable filling cooking:
• In a pot, heat 4 tablespoons of oil for 2 minutes.
• Add onions to cook for 12 minutes.
• Add garlic, ginger and the green chilli. Cook for 3 minutes.
• Add carrots, stir and cover to cook for 2 minutes.
• Add cabbage, and stir. Cook for 1 minute.
• Add salt, stir and cook for 1 minute.
• Add peas and cook for 1 minute.
• Remove from heat and let this cool before filling the pockets.
Samosa pocket preparation:
• Put 3 ½ cups of wheat flour in a bowl and add 1 cup of cold water.
• Mix the ingredients and knead to a soft dough.
• Divide the dough and roll into medium-sized balls.
• Lightly dust the rolling surface to prevent the dough from sticking onto the working surface. Flatten the balls and apply a little oil onto the surface of each of the spread dough and stackthree pieces together (the oil will help the layers to separate later).
• Roll out each stack into thin discs.
• Place a circular plate on the rolled-out dough and trim the edges to form a circle the size of the plate.
• Place a pan on the fire on high heat for 1 minute.
• Place the rolled-out dough onto the hot pan and lightly cook each side for 1 minute.
• Separate each lightly cooked layer (previously placed on top of each other), place into a wide bowl or plate and cover to prevent them from drying.
• Spread the next batch of stacked discs and cook for 1 minute on each side
To make the paste:
• The paste is used to seal the envelopes as a bonding agent.
• Mix ¾ cup of wheat flour and ¾ cup of water to make a paste.
• Make the casings using the paste to bond and seal the edges.
• Fold the layers previously covered into 2, cut into half and then into quarters.
• Take a quarter and fold it into a samosa case and apply the paste to hold the edges together.
• Repeat this for the rest of the batches.
Filling the Samosa:
• • Take each piece and fill in the pocket in the previously prepared vegetables.
• • Use the wheat flour water paste to seal the samosa case.
Cooking:
• Put the remaining oil onto a pan and heat for 17 minutes or until the oil bubbles when a pinch of dough is dropped in the oil.
• Drop the samosa gently into the oil and cook each side for 2 minutes until golden brown.
• Remove from the oil and place over kitchen towels to drain any excess oil
Nutrition data per 100g of recipe:
Energy 1,361 kJ/ 325 kcal |│ Fat 13.1 g |│ Carbohydrates 40.2 g │| Protein 8.5 g │| Fibre 6.2 g │
Vitamin A 138 mcg |│ Iron 3.8 mg |│ Zinc 1.76 mg
Kenyan Food Recipes download pdf
