Learn how to make crispy, delicious homemade samosas using simple local ingredients! In this video, I show you step-by-step …
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How To Make Crispy Homemade Samosas | Ugandan Style Samosa Recipe
Samosas, a beloved snack across many cultures, have carved out a special place in Ugandan cuisine. These crispy, triangular pastries are typically stuffed with spiced fillings, offering a perfect blend of textures and flavors. Whether enjoyed as an appetizer, snack, or party treat, Ugandan-style samosas are sure to impress. Here’s how to make them at home, from scratch!
Ingredients
For the Dough:
- 2 cups all-purpose flour
- ½ teaspoon salt
- 2 tablespoons ghee or unsalted butter (melted)
- Water (as needed)
For the Filling:
- 2 large potatoes (boiled and mashed)
- 1 cup green peas (fresh or frozen)
- 1 onion (finely chopped)
- 2 cloves garlic (minced)
- 1 teaspoon ginger (grated)
- 2 teaspoons cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- Salt to taste
- Fresh coriander leaves (chopped, optional)
- Oil (for frying)
Instructions
Step 1: Prepare the Dough
- Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour and salt. Mix well.
- Add Fat: Incorporate the melted ghee or butter into the flour. This helps make the dough flaky. Mix until the mixture resembles breadcrumbs.
- Form the Dough: Gradually add water, kneading until you achieve a smooth, pliable dough. Cover it with a damp cloth and let it rest for at least 30 minutes.
Step 2: Make the Filling
- Sauté Aromatics: In a skillet, heat a tablespoon of oil over medium heat. Add the chopped onions and sauté until translucent. Add garlic and ginger, cooking for an additional minute.
- Add Spices: Stir in the cumin seeds, coriander powder, and garam masala. Cook for about 1 minute until fragrant.
- Combine Filling Ingredients: Add the mashed potatoes and green peas to the skillet. Mix well and season with salt. If desired, fold in chopped coriander leaves.
- Cool the Filling: Once combined, transfer the filling to a plate and let it cool completely.
Step 3: Assemble the Samosas
- Divide the Dough: Punch down the rested dough and divide it into small balls, about the size of a golf ball.
- Roll Out the Dough: On a floured surface, roll each ball into a thin circle (about 6 inches in diameter).
- Cut in Half: Using a sharp knife, cut the circle in half to form two semi-circles.
- Form the Cone: Take one semi-circle and create a cone shape by bringing the two straight edges together and sealing them with a little water.
- Fill the Cone: Add about a tablespoon of the filling into the cone. Seal the open edge by pinching it close, ensuring there are no gaps.
Step 4: Fry the Samosas
- Heat Oil: In a deep frying pan, heat enough oil over medium heat for deep frying. Test the oil’s temperature by dropping in a small piece of dough; if it bubbles and rises, it’s ready.
- Fry in Batches: Carefully add a few samosas to the hot oil, ensuring not to overcrowd the pan. Fry until they turn golden brown and crispy, about 5-7 minutes.
- Drain: Remove the samosas using a slotted spoon and drain on paper towels to absorb excess oil.
Step 5: Serve
Serve your delicious, crispy Ugandan-style samosas hot and pair them with tamarind sauce, chili sauce, or a side of fresh chutney. Perfect for parties, gatherings, or simply snacking, these homemade samosas are sure to be a hit!
Tips for Perfect Samosas
- Temperature: Ensure the oil is hot enough before adding samosas to prevent them from becoming greasy.
- Sealing: Make sure the edges are sealed well to avoid leakage during frying.
- Variations: Experiment with fillings! Ground meat, lentils, or even cheese can create delightful variations of this classic snack.
Enjoy your culinary journey into Ugandan cuisine with this simple yet satisfying samosa recipe!
