Samosa

Name: Samosa
Prep time: 50 min
Cook time: 30 min
Total time: 80 min
Yield: 6
Cuisine: Ouganda
Ingredients: 250 g wheat flour for dough; 20 g flour for rolling; 20 g flour for sealing paste; 30 ml neutral oil for dough; 110–130 ml drinking water for dough; About 30 ml drinking water for sealing paste; 250 g cooked, well-drained peas; 100 g finely diced carrot; 100 g seeded, finely diced green pepper; 100 g chopped onion; 150 g diced tomato; 6 g chopped garlic; 10 g grated fresh ginger; 15 ml oil for filling; 4 g salt divided between dough and filling; About 1 litre neutral frying oil, not all consumed

🥟 Crisp Ugandan-style vegetable samosas with peas, carrot and green pepper. Makes twelve, or two per serving, without meat or cheese.

Ingredients

250 g wheat flour for dough
20 g flour for rolling
20 g flour for sealing paste
30 ml neutral oil for dough
110–130 ml drinking water for dough
About 30 ml drinking water for sealing paste
250 g cooked, well-drained peas
100 g finely diced carrot
100 g seeded, finely diced green pepper
100 g chopped onion
150 g diced tomato
6 g chopped garlic
10 g grated fresh ginger
15 ml oil for filling
4 g salt divided between dough and filling
About 1 litre neutral frying oil, not all consumed

Preparation

Mix 250 g flour with 1 g salt and 30 ml oil. Gradually add 110–130 ml water, knead 3 minutes and rest covered for 20 minutes.

Heat the 15 ml filling oil. Soften onion 4 minutes, add garlic and ginger for 30 seconds, then tomato for 5 minutes.

Cook carrot and green pepper for 5–8 minutes. Add cooked peas and remaining 3 g salt; cook about 3 minutes until no free liquid remains.

Spread filling on a clean plate to cool. Mix the 20 g sealing flour with about 30 ml water into a thick paste.

Divide dough into 6 balls. Roll each with the dusting flour into a thin 20 cm circle and halve it. Fold each semicircle into a cone, overlap the straight edges and seal with paste.

Divide cooled filling between the 12 cones without overfilling. Leave a clear rim, apply paste and pinch shut, checking the tips for holes.

Heat oil to about 170 °C in a deep pan no more than half full. Fry 3–4 samosas at a time for 4–6 minutes, turning until evenly golden.

Drain on a rack and cool briefly; the filling is hot. Serve two per person. Refrigerate cooled leftovers promptly and reheat in the oven the next day.