As a child, samosas were a special treat. Something we did not have occasionally. It was back when we still bought good samosas filled with flaky rice for mere 100 shillings. When we would save all the 50 shilling coins we could find (because back then they could still buy something) so that we could splurge on an assortment of samosas. Even samosa vendors were hard to come by. They could not sell samosas anyhow because it took great care and patience to make a mouth-watering filling and a crunchy phyllo-like shell. Samosas still are a treat these days because they require an amount of time and effort to make. I realized this when I made my first batch. Although they require a lot of preparation time, the process is simple and the after product is unbeatable. Biting into the flaky shell that melts in your mouth and a filling that bursts with different flavors and textures is worth it.
With my friends at Paramount Dairies, I bring you this classic pea samosa or ‘sumbusa’ if you may, but with cheese! This time I am using the Gouda cheese which has a sharp and strong flavor that takes the samosas to whole new level. Everything gets better with cheese.
What you will need:
Pastry
2 C. Baking flour
8 Tbsp. Butter/Margarine
1/2 C. Water
Oil for frying
Filling
2 C. Peas, boiled
Paramount Gouda Cheese, cut into sticks
1 Large carrot, finely chopped
2 Green papers, finely chopped
2 Large tomatoes, finely chopped
2 Medium onions, finely chopped
3 Garlic cloves, finely chopped
1 Tsp. of finely chopped ginger
Salt
Observations:
- In this recipe, I used dry peas. If you are using dry peas, Soak them overnight and then boil then for 1 hour or until they are soft to the touch.
- If you are working alone, I recommend cutting all the vegetables ahead. This will help ease the load.
Method
Pastry
In a dish, combine flour with butter/margarine. Keep mixing until the mixture becomes crumbly. Next, add water. A tablespoon at a time while mixing until you form a firm dough. Divide the dough into six equal balls. Roll each ball into a circle (or something close to it) making sure it is as thin as possible but not nearly breaking. Cut the circles into equal halves. Fold all the halves into cones. Seal the edges by dipping a finger in water and running it across the edge and then pressing together, leaving an opening for the filling.
Filling
On medium heat, add a sauce pan. Add two tablespoons of oil and wait for it to become hot. Next, add the ginger and garlic and wait for it to brown a little. Once browned, add the onions and stir. Add the tomatoes and cover pan for close to two minutes. Check if the tomatoes are softened. If they are, add the green paper and carrots. Stir. Add the Peas and Stir. Cover the pan for 5 minutes. Remove lid and stir while adding salt. Keep stirring till the mixture becomes dry (without any liquids left). Remove from fire.
Assembling
Hold Open the Samosa cone and insert a stick of cheese then add a tablespoon of filling. Seal the edges by dipping a finger in water and running it across the edge and then pinch closed. Do this for all the samosa cones.
Over high heat, put a pan with oil for frying. Wait for it to become hot (this may take five minutes or more). Fry the samosas until they turn golden brown. Serve warm
Are you convinced to make your own now? Let me know how they turn out in the comments below.
🙂
Sophie
Note: You can find Paramount Gouda Cheese in major supermarkets in Kampala.
Dear Sophie, Delighted with the new posting – the samosa recipe looks absolutely delicious.
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I am glad you like it and thank you.
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They look amazing. How much oil do you use to fry – and any particular kind that works best? x
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Thank you for stopping by. I used about two cups of vegetable oil(sunflower to be exact). I think any cooking oil will work. Let me know how they turn out when you make them.
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I loved this one, definitely going to try it someday.
And by the way thank you for the e-cookbook!!!
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Eva, I am glad you stopped by. Let me know how they turn out when you make them.
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this looks AMAZING!
i will have to give this a try!
great blog 😉
xx
jade
https://ohjade.wordpress.com/
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Jade, thanks for stopping by. These samosas truly are a treat. Let me know how they turn out when you make them.
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If there was an option I would “like” this post again. These samosas look super! And agreed… like bacon, cheese makes everything better!
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Yes I agree with you!! Thanks for stopping by.
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you take such beautiful pictures and the food looks awesome:)
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I am glad you like them. Thanks for stopping by.
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This looks delicious, and your photos are beautiful!
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Thank you Jasmine! Hope you get to try them.
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Wow! My mouth started watering when I saw this picture! These samosas look so tasty! I cannot wait to try this!
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So glad you stopped by. Let me know how they turn out when you make them. 🙂
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Sophie- these are so outside my comfort zone but look SO TASTY. Thanks for sharing 🙂
Kim | http://peeledwellness.com
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Kim, I am glad you like them and hope you try them once. 🙂
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They look delicious! Can you make those of beans? lastly, i like your hands.
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I have never tried the bean kind but I think that
would be a nice twist. Thanks for stopping by.
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Hey Sophie!
I made your delicious tasty samosas & it was fun to make them! 🙂
They were absolutely stunning! 😉
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Oh Sophie, I am so excited that you tried them and they worked for you! This is what makes blogging so much fun! 🙂
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So true!
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It’s good to see that the traditional Indian snacks have crossed all geographical border and is being loved by people across the globe.
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So glad you stopped by. Ugandan food is influenced by Indian cuisine!
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You must try Dosa (south indian), Dhokar Dalna (bengali) and Biryani (pan indian). These are mouth watering dishes.
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I will surely give them a try!
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My partner and I stumbled over here by a different website and thought I may check things
out. I like what I see so I am just following you.
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Thank you for stopping by. I hope you get to try something out and don’t forget to share your experiences with the community #AkitchenInUg
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Hi sophie, does our multipurpose flour used for making chapatis work for samosas?
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Hey Anne! Yes the flour works. Its what I use all the time.
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Perfect, let me go and try it out dearly my expert. i have clearly understood. Thank you!
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Let me know how they turn out.
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