Samosa or sambosa in arabic is a common snack in South Asia and as usual very common here Kuwait. It generally consists of a fried triangular-/pyramid-shaped pastry shell with a savory potato, onion and pea stuffing, but other stuffings like minced meat and fish are often used. There are many variations nowadays to the stuffings and wrapping, some add cheese to the stuffings and other used spring roll wrappers instead of making a dough (like me) to minimized the preparation time.
Ingredients:
1 cup cooked potato, sliced in very small cubed (as in very small)
1/3 cup ground beef
2/3 cup mixed vegetables (carrots, peas and corn)
1/2 cup shredded cheese
1 onion, minced
1 tsp. ginger powder
1/2 tsp. black pepper powder
1/2 tsp. garlic powder
salt and pepper to taste
2 tbsp. melted butter
spring roll wrapper or dough (see below for dough’s recipe)
Oil for deep frying
Directions:
1. Saute onions in heated butter until translucent then add ground beef and stir until brown.
2. Add potatoes and mixed vegetables. Stir in the ginger powder, garlic powder, salt and pepper. Mix well and sauté just until heated through, then remove from heat and let cool.
3. Stir in the grated cheese.
4. Separate the wrappers and place enough amount from the mixture to the center and fold to make like a triangular shape, seal the edges with a little amount of water.
5. Deep fry until lightly brown, drain on paper towels and serve.
If you want to used dough as your wrapper, then here’s how:
Ingredients:
1 cup white flour
1 1/4 tbsp. vegetable oil
2 tsp. rice flour
1/4 teaspoon salt
Directions:
1. Mix all ingredients in a bowl until Add water gradually (about 1/8 cup) until the dough holds together, and knead well. Roll into a ball and cover with a moist cloth. Let rest about 20 minutes.
2. Break off 1 1/2″-2″ pieces of the dough, and roll out into 6″-8″ diameter circles. Cut each circle in half. Fold each half-circle in thirds to make a pie-wedge shape. Seal the point by pressing or pinching. Pick up the dough, and seal the outside edge by pinching to form a cone.
3. Fill the cone two-thirds with potato mixture. Moisten the lip of the cone with a little milk or water, and pinch to seal. Press the samosa between your palms to remove air pockets. Flute the top edge and cover with a moist cloth until ready to fry.
Filed under: Appetizers
