CUMIN NDENGU SAMOSAS

Samosas are my all time favourite snack! Aren't they just soo versatile? Samosas can literally be stuffed with almost anything and enjoyed as a snack anytime of the day! One thing I have to say; you have not lived until you have tried ndengu samosas. They tend to remind me of chapatti and ndengu which is a match made in food heaven. Ndengu samosas however have that extra kick as they are so nice, crispy and flavourful! For this recipe we will be using pre-boiled ndengus from Nairobeans. They are a company that sells hygienically pre-boils legumes so that you don't have to! Click

here

to make your first order and lets make some samosas ama niaje?

MAKES 16 SAMOSAS

INGREDIENTS

1pack pre-boiled ndengus(green grams) from Nairobeans

4 garlic cloves crushed

1 tbs freshly grated ginger

1/2 a large red bell pepper(capsicum) chopped

1 medium red onion finely chopped

Handful chopped dania stems

1 green chili chopped

1 tsp. cumin powder

Handful chopped dania leaves

1/2 tsp Salt and 1/4 tsp black pepper to taste

Samosa pockets

1/2 cup all purpose flour

water

vegetable oil for frying

PROCEDURE

-Heat up 2 tbs vegetable oil in a pan. Add in your crushed garlic and freshly grated garlic. Saute' on low heat for 30 seconds.

- Add in your pack of pre-boiled ndengus( green grams). Season with your salt and black pepper. Mix everything together.

-Add in your red bell pepper(red capsicum),onion, dania stems, chopped green chili and cumin powder. Mix everything together evenly. Leave to cook for 2-3 min on medium heat until your onions have softened and your cumin spice has cooked. Stir from time to time to ensure everything cooks evenly without burning.

- Add in your chopped dania stems, give things a final mix and remove from the heat. leave to cool before stuffing them into your pockets.

- To make your pockets, click

here

to see how I make them. Alternatively, you may buy pre-made samosa pockets from the supermarket.

-Make your pastry glue by mixing 1/2 cup all purpose flour and about 1/4 cup of water. Your pastry glue should be the consistency of thick yogurt. Use your pastry glue to bind together your pockets as shown below.

-Fold your pockets as shown in the images down below.

-Fill your samosa pockets with 2 tbs ndengu (green grams) per samosa and seal using your pastry glue.

-Heat up a pan with your vegetable oil. Once oil is hot place in your samosas and deep fry for 1-2 min until samosas are golden brown on both sides.

-Remove samosas from the oil and place on a plate lined with kitchen napkins to absorb the excess oil. Serve hot!