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If you think of an “a Nairobian snack”, probably the first image that pops into mind is the Samosa. These little fried parcels of flaky-yet-tender pastry, stuffed to the brim with spiced potatoes and other ingredients, are pretty much my idea of the Kenya’s greatest savory snack.
Not only are they insanely delicious, but they’re also incredibly versatile. Samosas can be served as appetizers, entrees, or a lunch on the move. They’re good hot or at room temperature. They keep for days and days, and they reheat well. What is not to love?
Finding a great Samosa though, is no easy feat – whether they’re bought or recipes. Most are “OK” but never quite get there for me. So I set myself the goals of creating my own ideal Samosa recipe.
And so, after many rounds of testing, eating, rethinking and eating some more, I’m happy to report I’ve finally arrived at this recipe – my idea of the perfect Kenyan made Samosa Recipe
Dipping Samosa into tamarind sauce
Tamarind dipping sauce is a popular condiment to serve alongside Samosas. The tart sauce is perfect for cutting through the richness! Recipe provided below.
What you need to make Samosas
Here’s what you need to make Samosas. Yes, you will see a few less-common spices in this recipe that call for a trip to the Indian grocery store if you truly want to make real Samosas. If not, I’ve got alternatives to suggest!
SAMOSA INGREDIENTS
THE SPICES
The spices marked with an asterisk* are specialty spices that likely require a trip to an Indian grocery store. But I’ve made notes for best substitutions!
Ajwain seeds – An Indian spice with a fragrant and fruity but bitter taste. Substitute thyme leaves;
Amchur – Also known as mango powder, is made from dried green mangoes. It is sour in taste and is said to help digestion. Substitute 1/2 tsp lemon juice;
Asafoetida – Also known as hing, this is a traditional ingredient used in Indian cooking that is derived from a species of giant fennel. It has a somewhat bitter garlic / onion flavor, which makes it a great substitute for people who can’t have garlic or onion.! Substitute 1/4 tsp each of garlic and onion powder;
Black mustard seeds – They look like poppyseeds but are fragrant and have a slight horseradish-like bite to them. They’re not spicy, more a fresh zing. ~ $1.50 in small packs at Indian grocery stores. Also sold in the Indian food section at some Woolworths (Australia) $1.70, and online! Also used in Eggplant Curry, Dal and Vegetable Samosa Pie recipes;

Garam Masala – A well-known Indian spice mix which is pretty common these days. It’s found in the spice aisle of regular supermarkets and costs not more than other spices; and
Cumin seeds and powder, coriander seeds and turmeric – Very common spices used in Indian cooking, found everywhere these days at regular grocery stores.
OTHER INGREDIENTS
Flour – Just regular all-purpose/plain flour;
Green chili – Use a cayenne pepper which provides just a mild background hum of spice. These Samosas are not overly spicy!
Ghee or oil – Ghee is a traditional cooking fat used in Indian cooking. It is simply normal butter but with milk solids and water removed, leaving behind pure butter fat. Ghee has a more intense butter flavor than normal butter, with the added bonus that unlike butter, it doesn’t burn even on high heat.
It is rubbed into the flour to make the Samosa pastry flaky.
You can either make your own Ghee (it’s cheaper, really easy and keeps for months), buy it, or just use normal butter;
Potatoes – For the potato filling. Use either starchy or all-rounder potatoes,
Ginger – Fresh ginger is best here, but you could substitute with ginger powder in an emergency 😇;
Peas – Frozen all the way! No need for fresh here; and
Coriander/cilantro – Stirred into the potato filling at the end, it adds such a great hit of freshness.

How to make the Kenyan Samosas
The four parts to making Samosas are:
The spiced potato filling;
The Samosa dough;
Making the Samosa parcels; and
Frying – Sorry, there is no alternative! Do not try to bake them, you will be sorely disappointed!

PART 1: SPICED POTATO and MEAT FILLING
The filling for Samosas is typically vegetarian, made with roughly mashed potato that’s cooked up with spices, fresh green chili and peas. Although you’ll see plenty of versions with meat (usually ground), I like to keep things traditional – regular readers know I don’t say that often!
Rough-mashed potato – Boil potatoes until tender, then use a fork to roughly mash. It’s nice to have bits of chunks in the potato for interest, rather than a soft, creamy and uniform mash;
Cook spices and aromatics – A healthy dose of spices are fried up with fresh ginger and chili which is then tossed through along the peas;
Add potato and meat– Add the mashed potato and gently but thoroughly mix through, so the flavoring fully permeates the potato; and
Fresh coriander, then cool – Lastly, mix through fresh coriander, then let the filling cool completely before using.

PART 2: SAMOSA DOUGH
A key feature of the Samosa pastry is how flaky it is. This is achieved by rubbing ghee or oil into the flour until it resembles breadcrumbs, just like we do with Western shortcrust pastry!
How to make the Samosas
Mix dry ingredients, add ghee – Mix the flour, Ajwain seeds and salt, then pour the ghee or oil in;
Rub fat in – Use your fingers to rub the ghee in until it resembles coarse breadcrumbs. This is the step that gives the Samosa pastry the signature flakiness we know and love so much!
Form dough, rest 30 minutes – We then add water until it is wet enough to form a dough. The dough should be soft and pliable, but not so sticky that it sticks to your hands. Form a ball and let it rest for 30 minutes;
Divide – Form a log, then cut into 6 equal pieces;
Shape dough into balls;

Roll out balls to 2mm thick – Roll the dough balls into discs 2mm thick. They should be about 16cm /6.5” in diameter.
Now, you’re ready to make the little Samosa parcels!

PART 3: SAMOSA PARCELS or raps
Don’t get stressed out about this part. It’s honestly not that hard. And if yours are a bit deformed and wonky, so what? It’s still going to taste amazing!!! And you can just say they’re “rustic”. 😉
How to make Samosas
Cut in half – Use a small knife 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;
Brush disc with water along half the straight edge you just cut;
Fold one side in;
Form cone – Then fold the other side in, overlapping by about 1cm / 2/5″, to form a cone shape. Press joined edges together to secure;
Fill cone – Form an “O” with your thumb and forefinger, then place the cone inside (like at the holders at the ice cream shop). Fill with the spiced potato filling;
Brush with water along the cone mouth edge;
Seal – Press to seal;
Fold seam side down – Place the seam side down on the work surface so it folds over;
Trim excess pastry off;
Pinch top of cone to make it nice and pointy;
Fold in the other two corners;
Voila! You’re done!

PART 4: FRYING – AND THE TRICK TO LESS GREASY, ULTRA-CRISPY SAMOSAS!
The trick to frying Samosas is to start on low heat, otherwise the pastry can burst open and the filling spills out into the hot oil!
Consequently, most recipes will call for the Samosas to be fried at a relatively low temperature of 160°C/320°F for 10 minutes+. But this makes them SUPER-greasy!

Instead, we’re using the good old, reliable Kenyan double-fry method. It’s fast becoming the world’s worst-kept cooking secret for less greasy, ultra-crispy fried goods, it’s used in takeout favorites from Honey Chicken to Sweet & Sour Pork, to Japanese Karaage. It involves an initial fry on low heat to seal, followed by a second fry on high heat to color and crisp.
How to make Samosas
First fry: Seal Pastry – Heat the oil to 160°C/320°F, then fry 3 or 4 samosas for 3 minutes, turning occasionally. The pastry should be cooked but pale;
Drain on paper towels then repeat this first fry with remaining samosas;
Second fry: Color and crisp – Once you’ve done the first fry with all the Samosas,
Increase the oil heat to 190°C/375°F.
Then fry the Samosas in batches of 3 or 4 for around 1 1/2 to 2 minutes until golden.
The Samosas are already cooked through, this step is just to color and really crisp up that pastry;
Drain on paper towels and serve piping hot for optimum eating experience!
Pile of Samosas on a plate, ready to be eaten
Dipping Sauce for Samosas
The recipe includes a Tamarind Dipping Sauce which is a popular condiment to serve alongside Samosas. The sauce is a bit tart, which nicely cuts through the rich flaky pastry and balances the spice infused filling.
For a simpler option, you could just blitz up yogurt with fresh mint leaves for a quick Raita of sorts.
How to serve Samosas
Samosas, like Pakoras, are typically served as a starter or snack, being the terrific hand-held size that they are. Though mind you, I’ve seen plenty of gigantic Samosas in my time. I can’t deal with the thought of the volume of oil required to fry those beasts!
I’m sharing this Samosa recipe as part of a Kenyan Baking Week, so you can make your very own Nairobian feast…

It is a family favorite for many years. Eyes light up while saliva trickle when they discover I’ve prepared them.
What you need to know;
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Servings: 24
Yield: 24 mini muffins
Ingredients
cooking spray
1 ¾ cups all-purpose flour
¾ cup white sugar
¾ cup milk
⅓ cup vegetable oil
1 egg
1 ½ teaspoons baking powder
½ teaspoon salt
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
Coating:
¼ cup butter, melted, or more to taste
Dusting:
⅓ cup white sugar, or more to taste
1 tablespoon ground cinnamon, or more to taste
1 teaspoon ground nutmeg, or more to taste
Preparation
Preheat oven to 350 degrees F (175 degrees C). Spray a mini muffin tin with cooking spray or line with paper cups.
Place flour, sugar, milk, vegetable oil, egg, baking powder, salt, 1/2 teaspoon nutmeg, and 1/2 teaspoon ground cinnamon in a bowl. Mix dough by hand until well combined but some lumps remain. Fill muffin tin with dough.
Bake in the preheated oven until tops spring back when lightly pressed, but color is not yet golden brown, about 15 minutes.
Pour melted butter into a bowl. Mix 1/3 cup sugar, 1 tablespoon cinnamon, and 1 teaspoon nutmeg together in a separate bowl. Dip muffins in the butter coating; immediately roll in the cinnamon dusting.
Cook’s Notes:
Add 5 minutes to baking time if you use regular muffin tins.
Margarine may be substituted for butter.
Nutrition Facts (per serving)

120 Calories
6g Fat
17g Carbs
2g Protein
Hide Full Nutrition Label

Nutrition Facts
Servings Per Recipe 24
Calories 120
% Daily Value *
Total Fat 6g 7%
Saturated Fat 2g 10%
Cholesterol 13mg 4%
Sodium 99mg 4%
Total Carbohydrate 17g 6%
Dietary Fiber 1g 2%
Total Sugars 10g
Protein 2g 3%
Calcium 33mg 3%
Iron 1mg 3%
Potassium 27mg 1%

• Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Mandazi is an African word meaning doughnut. Hear is a simple recipe guide that will help you make tasty fluffy Mandazi for your breakfast.

Preparation time: 10 minutes + 20-30 minutes resting time; 
Cooking time: 30 minutes 
Makes: 15-40 depending on size and thickness of rolled dough
Ingredients
300g (10.5oz, 2⅓ cup) all-purpose flour
2¼ teaspoons baking powder
1½ teaspoons ground cardamom
¼ cup (50g, 2oz) sugar
50g (2oz, 3 tablespoons) margarine or butter
1 egg, beaten
60ml (¼ cup) buttermilk or plain yoghurt or milk
80ml (⅓ cup) warm water
Instructions
Sift the flour, baking powder, cardamom and sugar. Rub in the margarine. Make a well in the center of the flour.
Add the egg, buttermilk and warm water and mix to a very soft, almost sticky dough. Turn on a well-floured surface and knead for 5 minutes until very soft and elastic.
Divide into 2 balls, flatten the balls on a well-floured surface, cover and let rest for 20-30 minutes.
Roll the doughs into quarter inch thickness and cut to your desired shape. Deep-fry at 380°F until golden brown on both sides. I just fried mine on the stove top. In East Africa, it’s always served with tea.
If you don’t have milk/yoghurt you substitute with 60ml (¼ cup) water, but note that the texture will be slightly different.
For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml, American cup.

This dough is very forgiving, and will last in the fridge, well-wrapped, for 3 days. That makes it easy to break up the recipe into batches and fry the doughnuts when it’s convenient for you. This makes a great weekend breakfast or dessert!
Prep Time: 30 mins
Cook Time: 45 mins
Additional Time: 5 hrs
Total Time: 6 hrs 15 mins
Servings: 18
Yield: 2 1/2 dozen jelly doughnuts
Ingredients
Doughnut Dough:
½ cup unsalted butter
¾ cup boiling milk
1 cup canned pumpkin puree
¾ cup white sugar
2 eggs
1 egg yolk
5 cups unbleached all-purpose flour
1 (.25 ounce) package instant yeast
1 ¼ teaspoons salt
½ teaspoon ground ginger
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
⅛ teaspoon ground allspice
Filling:
1 (14 ounce) can jellied cranberry sauce
⅓ cup water
1 quart vegetable oil for frying
1 egg white
1 teaspoon water
½ cup white sugar, or as needed
¼ cup confectioners’ sugar, for dusting
Directions on Preparations
Place butter in the mixing bowl of a stand mixer. Pour hot milk over butter; stir occasionally until butter melts. Whisk pumpkin puree, 3/4 cup white sugar, eggs, and egg yolk into milk mixture.
In separate bowl, combine flour, yeast, salt, ginger, cinnamon, and allspice. Using the paddle attachment, mix in about 4 cups of flour mixture on low speed. Scrape down sides of bowl and underneath paddle. Add remaining flour and mix, scraping down sides, on low speed until fully combined. Dough will be very wet, almost cookie-dough consistency; don’t worry, it will absorb moisture as it sits.
Transfer dough to a greased bowl. Cover bowl with plastic wrap lightly coated with cooking spray. Refrigerate for at least 5 hours or overnight.
Combine canned cranberry sauce with 1/3 cup water in a small saucepan. Break the sauce up slightly with a spoon. Heat, covered, over medium-low heat, stirring occasionally, until cranberry sauce melts, about 25 minutes. Pour into a bowl and refrigerate.
Place chilled dough on well-floured work surface. Shape it into a ball, divide the dough in half, and return half the dough to the greased bowl. Cover with greased plastic wrap and refrigerate. Roll out remaining dough half, flouring surface as needed, to 1/4-inch thickness. Cut out dough rounds with a 3-inch cutter.
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or a silicone liner. This will prevent the dough from sticking and tearing.
Transfer dough rounds to prepared baking sheet in pairs (one will be the top half, the other the bottom half of the doughnut). Gather up remaining dough scraps and add them to the dough stored in the refrigerator.
Whisk egg white with 1 teaspoon water. Brush the rounds that will be the bottom halves of the doughnuts with the beaten egg white.
Spoon 1 teaspoon cranberry jelly into center of each bottom round; arrange second round on top and press edges to seal. Let doughnuts rest 20 minutes.
Working in batches, fry doughnuts until well browned, about 1 1/2 minutes per side. Drain doughnuts on paper towels. Pour 1/2 cup white sugar into a bag or large bowl; toss doughnuts in sugar to coat. Dust doughnuts with confectioners’ sugar before serving. Repeat with remaining dough.
Cook’s Note:
There will be a lot of cranberry jelly left over; I like to add it to plain yogurt.
Preparation Notes:
We have determined the dietary value of oil for frying based on a retention value of 10% after cooking. The precise amount will vary subject to cooking time and temperature, ingredient density, and the specific type of oil used.
The nutrition data for this recipe includes the full amount of the cranberry jelly and the sugar for topping the doughnuts. The actual amount of the filling and toppings used will vary.
Nutrition Facts (per serving)

316 Calories
11g Fat
49g Carbs
5g Protein
Hide Full Nutrition Label

Nutrition Facts
Servings Per Recipe 18
Calories 316
% Daily Value *
Total Fat 11g 14%
Saturated Fat 4g 22%
Cholesterol 46mg 15%
Sodium 217mg 9%
Total Carbohydrate 49g 18%
Dietary Fiber 2g 6%
Total Sugars 25g
Protein 5g 10%
Vitamin C 1mg 1%
Calcium 24mg 2%
Iron 2mg 12%
Potassium 71mg 2%
Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

The word Mahamri is a Swahili word meaning doughnut that is made of coconut milk as a solvent.
Below is a step by step guide on how to make these amazing breakfast delicacy that can also be consumed at dinner. One of my favorite food to have for breakfast is definitely Mahamri. Cut down your poisonous saliva with some tasty Mahamri through the recipe below.

Ingredients
1/4 cup of sugar
1 cup of coconut milk
2 cups of all-purpose flour
1 teaspoon of yeast
1 teaspoon of freshly ground cardamom

Method
To your bowl, add your flour, the yeast, your sugar and the freshly ground cardamom.
Mix it all up and once combined, proceed to add your coconut milk – bit by bit- mixing with each addition.
Once all the coconut milk is in proceed to knead with your hands until the dough is soft, malleable and no longer sticking onto your hands.
Let this rest and rise for about 40 min.
Then divide the dough into quarters and allow it to rise for an additional 20 minutes.
Roll it out into 1/4cm thick dough and slice into quarters.
Proceed to fry for about 2 minutes until golden brown, swollen and airy, then serve.

The word doughnut is the translation of “mandazi” into English.
English
Doughnut Noun
Alternative names; Doughnut, bofrot, puff puff.

Swahili
Mandazi, mahamri/mamri (when made with coconut milk)

Main ingredients;
Water,
Sugar,
Flour,
Yeast, And
Milk (Coconut Milk in Mahamri or Mamri)
Peanuts, Or Almonds

Mandazi is a form of fried bread or fried cake that originated on the Swahili Coast. It is also known as bofrot or puff puff in Western African states such as Ghana and Nigeria. It is one of the principal dishes in the gastronomy of the Swahili people who inhabit most of the Coastal Region of Kenya and Tanzania.
Characteristics
Mandazis are comparable to doughnuts, having a sweet taste which can be distinguished from the addition of different ingredients. However, they are typically less sweet than the United Kingdom and the United States style of doughnuts and are usually served without any frosting or glazing. They are often made triangular in shape (similar to Samosas), but are also universally shaped as ovals or circles. They have a fluffy texture when cooked.
Preparation
Mandazi Being Fried
Mandazi are made by temporarily cooking the dough in cooking oil. The ingredients normally used to make mandazi include water, sugar, flour, yeast, and milk. Coconut milk is also commonly added for sweetness. When coconut milk is added, mandazi are generally denoted to as mahamri or mamri. Ground peanuts and almonds, among other ingredients, can also be used to add a different flavor.
After being prepared, they can be eaten warm or left to cool down. They are popular in the African Great Lakes region, as they can be eaten in accompaniment with many foods. They are regularly made in the morning hours or at night, eaten for breakfast, then re-heated in the evening for dinner.
Mandazi are often eaten with tea or fresh fruit juice, or are eaten as snacks. Different dips, often fruit flavored, can be used to add various tastes. Mandazi can also be eaten as a dessert after a meal where it is usually served with powdered or cinnamon sugar to add sweetness.

This delicious snack that is known to have its roots at the coast of Kenya is a breakfast favorite. Learn how to make this delicious snack with this very easy steps.
Prep time1 hour 10 minutes
Ready In1 hour 18 minutes

Serving; 3 Portions
Ingredients
1 cup all-purpose flour
1 and half tablespoons margarine spread melted
Half cup natural yogurt
1 teaspoons yeast
3 tablespoons sugar
Quarter cup warm water
Half cup chocolate chopped
2 tablespoon Blue Band peanut butter
Instructions
Make the dough by mixing together flour, yoghurt, yeast and sugar. Add water only a little at a time until it is at a picking consistency.
Fry the dough in little balls for 3-4 minutes. Take them out on a kitchen towel to drain excess oil.
In a small bowl, add the chocolate and melt in a microwave in 20-second bursts. Add the peanut butter and mix. Fill the chocolate peanut butter in a piping bag.
Use a toothpick to make a hole in the kaimati and pipe the chocolate peanut butter into it.
Repeat with the rest and serve with a dusting of icing sugar.

Early mornings are meant with a desire of making and eating mandazi for breakfast. Waking from bed and getting ready for the day’s events can only be energized by the thought of a tasty mandazi and tea or coffee for a Kenyan breakfast.
These tasty and fluffy snacks are popular in Nairobi Kenya. They’re similar to doughnuts and fun for special occasions, events and parties. Cocking them is a hobby. I am going to show how to make them.

Ingredients
1 egg, beaten
½ c. sugar
½ c. milk
2 tbsp. butter, melted
2 tsp. baking powder
2 c. white flour
½ c. cooking oil, plus more as needed
powdered sugar for sprinkling (optional)

Directions for preparations
Mix together the egg, sugar, milk, butter and baking powder.
Slowly mix in the flour, forming dough that’s
soft but not sticky. Add more flour if needed.
With a rolling pin, roll the dough on a lightly floured surface until it’s about ¼-inch thick.
Let it stand about for 20 minutes, then cut it into 12-15 sizable triangles.
Heat the oil in a skillet.
Place the triangles in oil over medium heat and fry until both sides are golden brown.
Remove to drain on paper towels.
Finally Sprinkle with powdered sugar.
Ready to serve.

Samosa Recipe
Prep: 30minutes mins
Cook: 15minutes mins
Dough resting: 30minutes mins
Servings 12 samosas

Moist, spiced potato wrapped in tender, flaky pastry, Samosas are one of the world’s great street snacks! Despite this, it’s hard to find a great one.
Here I’ve come up with what is my ideal Samosa – it’s just the right size, with the right thickness of flaky pastry and a deliciously moist potato filling, so that every bite is perfect. I’ve gone all the way and used authentic spices to remain true to this Recipe, and I dare say the result is better.
Makes 12 Samosas.
INGREDIENTS
Cups
Metric
DOUGH:
1 1/2 cups flour , plain/all purpose
1 tsp ajwain seeds (Note 1)
1/2 tsp salt , cooking/kosher
4 tbsp ghee (melted and cooled) or oil (any vegetable) (Note 2)
6 tbsp water (cold tap water)
POTATO and MEAT FILLING:
500g/1 potatoes , starchy/all-rounder (Note 3)
2 tbsp vegetable/canola oil
1 tsp cumin seeds
1/4 tsp black mustard seeds
1/2 tsp coriander seeds
1 tbsp fresh ginger , finely grated
1 tbsp green chilli , finely chopped (serrano or cayenne)
1/2 cup frozen green peas (thawed)
1 tsp garam masala
1/4 tsp amchur (Note 4)
1/2 tsp asafoetida (Note 5)
1/4 tsp cumin powder
1/2 tsp turmeric powder
1 tsp salt , kosher/cooking
2 tbsp coriander/cilantro leaves , finely chopped
FRYING:
Vegetable/Canola oil for frying (at least 1 liter/1 quart)
SERVING:
Tamarind Dipping Sauce – see separate recipe below
INSTRUCTIONS
POTATO FILLING:
Boil potato until soft: Peel then cut potatoes in half. Place in a pot of cold water, bring to boil then cook until very soft, ~10 minutes.
Mash roughly: Remove the potatoes onto a plate and roughly mash with a fork, leaving some large chunks (we want some textural interest).
Cook spice seeds: Heat oil in a large skillet over medium heat. Add the cumin seeds, mustard seeds & coriander seeds. Stir the spices for about 30 seconds or until fragrant – don’t let them burn!
Add the ginger, chili, peas and continue to stir a further minute or so until the chili is soft.
Add remaining spices: Add the garam masala, amchur, asafoetida, cumin powder, turmeric and salt. Cook a further 30 seconds.
Add potato and gently stir to coat in spices for about 1 minute.
Cool: Remove from the stove, stir in chopped coriander leaves. Spread potato mixture out on a plate and let it cool completely before using.
SAMOSA DOUGH:
Mix dry ingredients: Place the flour, salt and ajwain seeds into a bowl and stir to combine.
Rub ghee into flour: Add the ghee or oil and mix with your fingertips until the dough resembles breadcrumbs. (This step is key to making flaky samosa pastry.)
Form a ball: Add the water and mix with the flour until you form a ball of dough. It should be pliable and soft, but not so sticky it sticks to your hands.
Rest 30 minutes: Cover the dough in the bowl with glad wrap and leave to rest for 30 minutes.
Cut into 6: Cut the dough into 6 equal portions, then roll each into a ball. Keep the balls on a plate covered with cling wrap so they don’t dry out.
Place between papers: Place one ball on a sheet of parchment/baking paper. Press down to flatten, then cover with another sheet of paper. Do not flour the work surface – it will dry the pastry out.
Roll out: Roll the dough into a disc about 2mm / 1/10″ thick (~16cm /6.5” diameter).
Cut in half: Cut through the center to create two semicircles (2 samosas per disc).
Make cone: Brush the straight side with water, then fold straight edge to join itself and form a cone. Overlap the edges by about 1 cm / 2/5″ then press edges to seal.
Fill with potato: Make an “O” with your forefinger and thumb, then hold the cone in the “O”. Fill with about 2 tbsp of Potato Mixture, lightly pressing in.
Seal: Brush the open pastry edge with water, then press together so your Samosa is fully sealed. Place sealed edge down on work surface and press down to fold. Trim off excess pastry, fold in corners. Pinch the top corner to make it pointy.
Repeat with remaining Samosas – you should make 12 in total.
FRYING:
Heat oil to medium: In a deep pan or pot, heat 5cm / 2″ oil to 160°C/320°F). (Note 7)
Fry 1: Carefully drop 3 – 4 samosas in the oil and cook for 3 minutes, moving them around occasionally (if they touch the base of the pot for too long, they get brown spots).
Drain and repeat: Remove from the oil and drain on paper towels. Repeat with the remaining samosas.
Increase oil heat: Increase the oil temperature up to 190°C/375°F.
Fry 2: Carefully place 3 – 4 samosas at the time into the oil, and cook for 1 1/2 to 2 minutes until they are deep golden. Remove from the oil and drain on paper towels. Repeat with remaining Samosas.
Serve hot with Tamarind Sauce or a Mint Raita (see separate recipe card below this one)
Recipe Instructions:

1. An Indian spice with a fragrant, fruity but bitter taste, substitute thyme leaves.
2. Ghee – Ghee is also clarified butter – to make your own, see here. It gives the samosa pastry a light buttery feel. Rubbing the oil into the flour is what makes the pastry flaky.
3. Potatoes – Use starchy or all-rounder potatoes. AUS: Sebago dirty brushed, US: russet, Idaho, Yukon, UK: Maris Piper, King Edwards)
4. Amchur, also known as mango powder is made from dried green mangoes, it is sour in taste and is said to help digestion. Substitute 1/2 tsp lemon juice.
5. Asafoetida, also known as hing, is derived from a giant species of fennel. It is used in Indian cooking and is a great substitute for people who can’t have garlic or onion. If you cannot find it substitute 1/4 tsp each of garlic and onion powder (in the Filling, and in the Tamarind sauce).
6. Frying tip – Starting on a low heat is key because if the oil is too hot, the pastry will burst open! While many recipes will call for 10+ minutes on a low heat, I find that makes the samosas really greasy and also dries the pastry out too much. Using a double fry, low-temp-then-high-temp Asian crispy fry method yields the perfect result with a far less greasy pastry. And it’s faster.
7. Baking option – Unfortunately it doesn’t work as well as frying because it takes 30 minutes to get some nice color on the pastry by which time it dries out a bit. But it does work! Spray formed Samosas generously with oil then bake at 200°C/390°F for 25 to 30 minutes until crispy and golden.
8. Reheating – Reheat leftover samosas in the oven at 180°C/350°F for around 8 minutes, just until the pastry is hot, reasonably crisp again and the inside is warmed. It will never go back to freshly cooked crispy of course – but it’s still pretty good!
9. Nutrition – Assumes each Samosa absorbs 1/2 tbsp vegetable oil from frying. Sauces are not included in calculation.
   NUTRITION INFORMATION:
   Calories:190cal (10%)
   Carbohydrates:14g (5%)
   Protein:2g (4%)Fat:14g (22%)
   Saturated Fat:11g (69%)
   Cholesterol:13mg (4%)
   Sodium:297mg (13%)
   Potassium:42mg (1%)
   Fiber:1g (4%)
   Sugar:1g (1%)
   Vitamin A:54IU (1%)
   Vitamin C:3mg (4%)
   Calcium:8mg (1%)
   Iron:1mg (6%)
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   Dipping Samosa into tamarind sauce
   Tamarind Dipping Sauce for Samosas
   Prep: 5minutes mins
   Cook: 5minutes mins
   Servings 12
   This is a quick dipping sauce that goes really well with Samosas. It’s slightly tart so it cuts through the richness of the Samosas. Makes ~1.5 cups.
   Ingredients
   Cups
   Metric
   1 tbsp vegetable/canola oil
   1/2 tsp ground ginger
   1/4 tsp chilli powder *optional
   1/2 tsp ground cumin

Chapati is unleavened flat bread adopted from the Indian Rotti. It was first introduced to Kenya during colonial times as the Indian laborers constructed the railroads throughout East Africa. For many Kenyans at the time, Chapati was seen as part of a desirable modern meal.
After decades of integration, Kenyan Chapati has become a more layered and thicker version of Indian Rotti. Today, Kenyans prepare Chapati as part of a celebratory meal or to welcome special guests.

Chapati Recipe Ingredients

• 3 cups wheat flour
• 1½ cups warm water
• 2 teaspoon salt
• 5-6 tablespoons vegetable oil
• The rind of one lemon – grated
• Vegetable oil, for frying
  Chapati Preparation
  In a large bowl add flour and salt. Incorporate the grated
  lemon rind to the flour, followed by 3 tablespoons of vegetable oil and mix well.
  Make a hole in the middle of the flour mixture; add the warm water and start kneading until the water has been absorbed.
  Knead the mixture for 5-10 minutes and add flour if needed, until the dough is non-sticky on your bowl and hands.
  Add 2-3 tablespoons of vegetable oil and continue kneading until the oil mixes well and the dough feels soft.
  Cover the dough and leave it to rest for 20-30 minutes
  On a smooth flat surface, roll out the kneaded dough using a rolling pin (make sure the surface is dusted with flour)
  After completely stretching it out, divide it into 8 straight strips using a sharp knife. Coil each of the strips to form a ball-like shape.
  Dust the flat surface with more flour and take one of the balls and roll it out using a rolling pin to a flat circular shape.
  Repeat this process to the rest of the remaining balls.
  On a hot pan, place the rolled out circular Chapati and fry (using medium heat) each side with a little bit of vegetable oil until its golden brown. Place your cooked Chapati on a flat plate and cover with aluminum foil or store them in a hot pot. Repeat this step with the rest of the remaining coiled dough.