Samosa And Spring Rolls

Samosa And Spring Rolls

Samosa Recipe - Crispy, crunchy samosa is the perfect appetizer for any occasion. These samosas are filled with spicy fillings.

Samosa and spring rolls are flaky pastry filled with potatoes, green beans, carrots, ground beef and spices. They are a perfect snack for any get together. Samosas are loved by everyone, make them for your guests to complete that celebration. 

Samosas are very common in Zambia and other parts of the world, you can literally get them at every street. They are more popular than scones and pies. 

They look intimidating and time consuming, but the truth is that they are quick and easy to make. A perfect homemade samosa is crispy and not oily.

This step-by-step guide will help you to make the tastiest samosa recipe from scratch. 

The filling in this samosa are prepared on the stove top, they can also be prepared using an instant pot or a pressure cooker.  The filling are blended with spices for a satisfying stuffing that will keep you wanting for more.

PART 1: SPICED POTATO AND GROUND BEEF FILLING

The filling for this samosa recipe is typically made with potato that’s cooked up with spices, green beans, carrots and minced meat. Although you can have vegetarian samosa by just using green beans, potatoes, carrots or green peas. 

Cook potatoes – Cut potatoes into cubes and put in a pot, add carrots, 2 cups of water and ½ teaspoon of salt and boil until tender. A fork or knife should be able to slide though easily if the potatoes or carrots are cooked properly. 

Ground beef and green beans - In a large saucepan over medium high heat, heat oil. Mix in ground beef and carrots cook until the ground beef browns. Mix in green pepper and green beans, cook until soft, about 5 minutes. Season with curry rajah, black pepper, coriander powder and salt. 

Add potato – Add the potato and carrots and in the minced beef mixture, gently but thoroughly mix through. Add a bit of water and let simmer for 3 minutes. 

PART 1: SAMOSA DOUGH

Mix flour and salt in a large mixing bowl. Add water and mix with your hands. 

Add 3 tablespoons of olive oil 

Rub fat in – Use your fingers to rub olive oil in until it resembles breadcrumbs. 

Knead Dough: Once the dough pulls away from sides of the bowl, transfer to a lightly floured surface and knead for 4 minutes or until the dough is soft and smooth. 

Shape dough – Shape dough into a ball and brush with olive oil. Cover with plastic wrap and a warm damp tea towel. Let rest for 30 minutes.

Divide – Form a log, then cut into 6 or 7 pieces. Take each piece and gently roll in your palms to smooth and soften. Place on a rolling board or on a working surface. 

Roll out balls – Roll the dough balls into discs of 1mm thick. They should be about 16cm in diameter.

Making Samosas – Use a small knife or a pastry cutter to cut a circle in half. Work with one disc of dough at a time. Keep the others covered under cling wrap so they don’t dry out.

Use a rolling pin to gently flatten disc of dough. 

Brush disc with water along half the straight edge you just cut.

Place a mound of filling in one corner of the samosa. Leave a 1cm boarder, do not overfill otherwise your samosa will split when cooking. 

Fold the pastry corner diagonally to create a triangle, continue to fold retaining the triangle shape. 

Continue with the remaining dough and filling samosa.

Brush with beaten eggs along the triangle mouth edge.

How to make Samosas

Seal – Press with a fork to seal.

HOW TO FRY SAMOSAS 

To fry the samosas, fill a pan with oil until it’s 2 to 3 inches deep. Heat the oil slowly over medium heat until it reaches 325 degrees.

Gently add the spring rolls one at a time, frying in small batches. Carefully roll them in the oil so they cook evenly until golden brown and transfer them to a plate lined with paper towels.

Prepare the dipping sauce by adding all ingredients to a small sauce pan. Mix and heat until just simmering and pour into a small bowl.

Serve your homemade samosas hot with the dipping sauce!.

HOW TO MAKE SPRING ROLLS

Spring roll wrappers are similar to egg rolls, they are deep fried in oil until crispy on the outside. 

I prepared these beef spring rolls the same way I prepared samosas, I just divided the filling. 

Spring rolls are dipped in dipping sauce.

HOW TO FOLD A SPRING ROLL

The key to wrapping spring rolls is making sure that they’re tight, yet not overstuffed. It’s best to use fresh spring roll wrappers if you can, as freezing the wrappers can result in the spring roll skin being a bit too damp.

1. Place the spring roll wrapper on a flat surface so that a corner is facing toward you. Use about two spoonfuls of the mixture per spring roll, and spoon it about 2 inches from the corner that is closest to you.

2. Roll it over once, and, like you’re making a burrito, fold over both sides.

3. Continue rolling it into a cigar shape. With your fingers, brush a bit of the egg wash onto the corner of the wrapper that is farthest from you to seal it.

HOW TO FRY SAMOSAS 

To fry the spring rolls, fill a pan with oil until it’s 2 to 3 inches deep. Heat the oil slowly over medium heat until it reaches 325 degrees.

Gently add the spring rolls one at a time, frying in small batches. Carefully roll them in the oil so they cook evenly until golden brown and transfer them to a plate lined with paper towels.

Prepare the dipping sauce by adding all ingredients to a small sauce pan. Mix and heat until just simmering and pour into a small bowl.

Serve your homemade spring rolls hot with the dipping sauce!.

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       Samosa And Spring Rolls 

Author:Catherine

Prep Time: 20 Min   Cook Time: 20 Min

         Total Time: 40 Min       Serving: 17   

Crispy, Crunchy Samosa Is The Perfect Appetizer For Any Occasion. These Samosas Are Filled With Spicy Fillings.

Ingredients  

 Ingredients

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• FILLING 
• ▢ 2 Large Irish potatoes, cubed
• ▢ 500g minced beef
• ▢ 2 Carrot
• ▢ ⅓ Cup green beans 
• ▢ 1 teaspoon coriander powder
• ▢ 1 teaspoon black pepper
• ▢ 1 teaspoon samosa spice
• ▢ 1 teaspoon curry rajah
• ▢ 1 egg, for sealing
• ▢ ½ teaspoon salt
• DOUGH
• ▢ 2 ½ cups, all purpose flour
• ▢ 10 tablespoons water or add as needed. 
• ▢ 7 tablespoon olive oil
• ▢ ½ teaspoon salt

Instructions 

1. Cut potatoes into cubes and put in a pot, add carrots, 2 cups of water and ½ teaspoon of salt and boil until tender. A fork or knife should be able to slide though easily if the potatoes or carrots are cooked properly. 
2. In a large saucepan over medium high heat, heat oil. Mix in ground beef and carrots cook until the ground beef browns. Mix in green pepper and green beans, cook until soft, about 5 minutes. Season with curry rajah, black pepper, coriander powder and salt. 
3. Add the potato and carrots and in the minced beef mixture, gently but thoroughly mix through. Add a bit of water and let simmer for 3 minutes.

SAMOSA DOUGH

1. Mix flour and salt in a large mixing bowl. Add water and mix with your hands. 
2. Add 3 tablespoons of olive oil 
3. Use your fingers to rub olive oil in until it resembles breadcrumbs. 
4. Once the dough pulls away from sides of the bowl, transfer to a lightly floured surface and knead for 4 minutes or until the dough is soft and smooth. 
5. Shape dough into a ball and brush with olive oil. Cover with plastic wrap and a warm damp tea towel. Let rest for 30 minutes.
6. Form a log, then cut into 6 or 7 pieces. Take each piece and gently roll in your palms to smooth and soften. Place on a rolling board or on a working surface. 
7. Roll the dough balls into discs of 1mm thick. They should be about 16cm in diameter.
8. Use a small knife or a pastry cutter to cut a circle in half. Work with one disc of dough at a time. Keep the others covered under cling wrap so they don’t dry out.
9. Use a rolling pin to gently flatten disc of dough. 
10. Brush disc with water along half the straight edge you just cut.
11. Place a mound of filling in one corner of the samosa. Leave a 1cm boarder, do not overfill otherwise your samosa will split when cooking. 
12. Fold the pastry corner diagonally to create a triangle, continue to fold retaining the triangle shape. 
13. Continue with the remaining dough and filling samosa.
14. Brush with beaten eggs along the triangle mouth edge.
15. Press with a fork to seal.
16. Fill a pan with oil until it’s 2 to 3 inches deep. Heat the oil slowly over medium heat until it reaches 325 degrees.
17. Gently add the samosas one at a time, frying in small batches. Carefully roll them in the oil so they cook evenly until golden brown and transfer them to a plate lined with paper towels.

DIPPING SAUCE

1. Prepare the dipping sauce by adding all ingredients to a small sauce pan. Mix and heat until just simmering and pour into a small bowl.
2. Serve your homemade samosas hot with the dipping sauce!.

Notes

1.Make Ahead and storage:You can shape samosa and freeze them or you can fry them until the crust becomes opaque and then freeze.The fried samosa can be kept at room temperature for some hours. If you are not able to finish them all, then store them in an air-tight container in the fridge for a couple of days. When serving you can warm them in a preheated oven until warm.
2. Baking: Bake samosa in a preheated oven at 180°C for 30 minutes or until crisp and golden.

Nutritional Information

Nutrition Facts
Servings: 17
Amount per serving
Calories	144
% Daily Value*
Total Fat 7.9g	10%
Saturated Fat 1.6g	8%
Cholesterol 36mg	12%
Sodium 101mg	4%
Total Carbohydrate 8.4g	3%
Dietary Fiber 1g	4%
Total Sugars 0.9g
Protein 10.3g
Vitamin D 38mcg	190%
Calcium 9mg	1%
Iron 6mg	34%
Potassium 300mg	6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
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