Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Chili | 1 tsp (2.7g) | 8 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 kilo minced beef
- Salt to taste
- 1/4 tsp haldi powder (tumeric)
- 1/4 tsp chili powder
- 3-4 green chilies chopped
- 2 onion coarsely sliced
- 1 cup fresh dhuniya leaves (Cilantro / Coriander leaves)
- 2 pounds frozen egg-roll dough, thawed
- Flour
- Oil
Directions
Put the meat in a pot on medium-low heat and dry the water already present in it stirring constantly to prevent burning along with salt, pepper and haldi.
When water dries add green chili, onion and dhuniya and dry water on high heat and remove.
Cut sheets of thawed egg-roll dough into strips about 3 by 6 inches. Fold one point up to form a triangular pocket. Folk over again, and then fill the pocket with some of the meat mixture. Bring down the top and seal all open sides with a paste made of flour and water (mix some flour dissolved in a little water and cooked into a thick paste). You should end up with a neat, secure triangle of meat-stuffed pastry.
Deep-fat fry filled samosas, a few at a time, in oil, until golden brown. Drain and keep warm.
Category:Kenyan Recipes
Category:Kenyan Appetizers