Below is the most viewed recipe on our website, posted by Cindy. It's a simple appetizer that you may want to consider for one of your christmas parties. for more recipes, go to www.fabnaija.com. Some of you have been checking to see when we'll be posting the websites for the 2010 Wedding Website Challenge. The Challenge is a fan favorite and we'll definitely be doing it again next year. Look out for the update come January.
Merry Christmas everyone. Chief Editor. SAMOSA OR SAMBOSA / Cindy
Wrap You will need spring roll wrappers, frozen spring roll pastry, or wonton wrap or you can buy samosa pastry strips or samosa wrappers (pur), specially prepared for samosas and available from selected outlets. Samosa Filings 1 lb Minced beef, lamb or chicken, tuna 2 cups frozen mixed vegetables OR 1 lb Minced beef, lamb or chicken, tuna 1 potato ½ peas ½ lentils ½ onions (optional) 1 clove (diced) garlic 2 sticks (diced) carrots OR 2 cups seasoned vegetable mix for the vegetarians even leftovers, can all be used to make any kind of fried or baked stuffed small pastry. You can also used ground/minced meat and mixed vegetables seasoned with curry and seasoned salt as a filling.
You can put absolutely anything you want in your samosa, and spice it as you wish. Be careful not to overfill the samosa, that it is not too wet, and to ensure the ends are closed up well or the filling will leak out and it will absorb too much oil.
Creating a samosa
1. Take a spring roll wrap and cut into half, with each piece, put a tablespoon of your filling in the middle. Bring the edges together in a triangular shape or what ever shape you can attain. Brush the edges with beaten eggs and press lightly with your fingers or a folk.
2. Or Take small pieces of dough and shape into balls. On a lightly floured board roll each one thinly into a circle the size of a saucer. Cut each round in half. Roll each half into a cone, overlapping the edges and pinching or wetting to seal. Stuff the cone with a big spoonful or two of filling, then pinch the open end closed (wetting if necessary), forming a puffy triangle.
3. Or, roll the dough out and cut into 5-cm wide strips the length of the pastry. Put a teaspoon of filling at one end and fold the pastry over diagonally, then fold again and again, still keeping a triangular shape and ensuring the folds overlap. Moisten the end of the strip with water or beaten egg and press lightly. Brush with egg yolk if you're going to bake them.
4. Fry your samosas until brown but not too dark. It is best to make this the day you plan to serve it, because heating it up looses the crunch and some of the taste.
Note Book: There are many recipes for making Samosa. Whatever recipe you use, remember that the dough must be elastic enough to be folded over the filling without cracking and allowing the filling to leak out.