Estimated Nutrition (whole recipe, rough)
Counts 14 of 15 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Mango | 1 cup diced (165g) | 99 |
| Pea | 1/2 cup (72g) | 62 |
| Sesame Seed | 1 tbsp (9g) | 52 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Mustard | 1 tsp (5g) yellow | 3 |
| 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
- Filling:
- 1 tablespoon vegetable oil
- Pinch hing (pre-mixed Indian spice, may be omitted)
- 1/2 teaspoon cumin/mustard/sesame seed mixture
- 1 medium onion, finely chopped
- 1-tablespoon fresh coriander leaves
- (Cilantro), chopped
- 1/2-tablespoon amchur (mango) powder or 1 tablespoon lemon juice
- 1 teaspoon cumin/coriander powder
- 1/2 teaspoon salt
- Pinch of hot red pepper powder
- 3 medium potatoes, boiled, peeled and cut into very small pieces
- 1/4 cup frozen peas (optional)
- Dough:
- 2 cups white flour
- 2 1/2 tablespoons vegetable oil
- 1 1/2 tablespoons rice flour
- 1/2 teaspoon salt
- Or substitute eggroll covers for dough
Directions
To make the samosa filling:
Heat vegetable oil, hing and cumin/mustard/sesame seed mixture in a skillet. When the seeds pop, add onion and coriander. Sauté until the onion becomes translucent, then add amchur powder or lemon juice, cumin/coriander powder, salt and hot red pepper powder. Sauté a few minutes, then add potatoes and peas. Mix well and sauté just until heated through, then remove from heat and set aside.
To make the samosa dough:
Mix flour, vegetable oil, rice flour and salt in a bowl. Add water gradually (about 1/4 cup) until the dough holds together, and knead well. Roll into a ball and cover with a moist cloth. Let rest about 20 minutes.
To assemble the samosas, break off 1 1/2- to 2-inch pieces of dough and roll out into 6- to 8-inch diameter circles. Cut each circle in half. Fold each half-circle in thirds to make a pie-wedge shape. Seal the point by pressing or pinching. Pick up the dough, and seal the outside edge by pinching to form a cone. Fill the cone two-thirds with potato mixture. Moisten the lip of the cone with a little milk or water, and pinch to seal. Press the samosa between your palms to remove air pockets. Flute the top edge and cover with a moist cloth until ready to fry.
Category:Kenyan Recipes
Category:Kenyan Vegetarian