Super Crispy Vegetable Samosas that are full of peas and potatoes and infused with just enough spices and heat.
Ever since I made this east African chapatti, I have been dying to make vegan samosas – African Style, if there is such a way of making it. I have no clue why I waited this long because I simply love these snack.
Samosas are a deep fried pastry snack that originated from India and East Asia but have quickly become an African favorite especially in East (Kenya, Tanzania) and other South African Countries due to the influx of Indian immigrants to these parts of Africa. I would say it is quickly spreading to West African countries as well especially in Nigeria.
If you have never tried one before, you are in for a treat!
These savory pastry snacks are quite addictive – they can be stuffed with a variety of fillings from vegetables to proteins; can be slightly sweet or really spicy – a real crowd pleaser! These are made with potatoes and peas.
Be forewarned though, it quickly disappears off the table.
I know looking at the recipe; you might think it such a time consuming and an arduous task. Fear not! It is not that difficult to put together. You can make the filling the night before and let the flavors come together or even make the whole thing a week before and freeze.
For short cuts, you can use filo dough, instead of making your own samosas dough or use mashed potatoes.
In this Vegetable samosas recipe, I only used the spices that appealed to me, garlic, ginger, curry, smoked paprika, onions and vegetables and toned done the heat level.
Traditionally, they are made with garam masala, but that is just not my thing. Aren’t you glad you can always switch up spices that does not appeal to you when cooking at home? Yes, this is why homemade always taste great. Serve this with this super easy and tasty African sauce.
Watch How To Make It
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- 3 cups all purpose flour plus more as needed
- 1-2 tablespoon granulated sugar
- 1 1/2 teaspoon salt
- 3- tablespoon ghee Clarified butter or oil
- 1 1/4 cup warm water
- In a medium- large skillet, add oil, onions, garlic, ginger and sauté, for about 2-3 minutes, stirring constantly to prevent any burns.
- Then add, curry, pepper sauce and paprika, and continue stirring with a heavy wooden spoon, about 2 minutes.
- Add boiled potato cubes, and peas. Slightly smash the potatoes and peas then thoroughly mix until ingredients are fully combined, add a little bit of water to prevent any burns. Simmer for about 2 minutes. Finally throw in cilantro, adjust the seasoning, to taste. Remove from the heat and let it cool. You may prepare this a day in advance.
- In a large bowl, add flour and make a well then add sugar and salt. Followed by water, ghee or oil.
- Knead to form soft and sticky dough.
- Place dough on a heavily floured board and knead for about 5-7minutes. Continue to flour dough as needed to facilitate kneading. Be careful not to over do it. Dough should be soft, elastic and smooth.
- On a lightly floured surface, form the dough into 16 balls.
- Roll the dough using a lightly floured rolling pin; cut it half. Spoon a generous 1-2 tablespoons filling in the center of a half-circle; lightly moisten the dough edges with water or flour paste, using your finger. Fold the end over the filling to form a triangle, and then continue to fold up the strip in triangles, like you would a flag. Continue with remaining dough. Set samosas on tray.
- In a large sauce pan, pour vegetable oil, until it is at least 3 inches), and place on medium heat until oil is 350 degrees.
- When ready gently place a few samosas at a time into saucepan.
- Fry for a few minutes until the bottom side is light brown
- Turn over and fry for a few more minutes until the other side is light brown.
- Use a large spoon or something like that to take it out of the oil. Repeat the process until finish. Best serve warm with this pepper sauce.