Ingredients
For the stuffing:
- 500 g of minced meat: Beef is most common, but you can use chicken.
- Onions: 2 large onions, finely chopped (essential for flavor and softness).
- Garlic and ginger: 1 tbsp paste or freshly chopped.
- Green onions/chives: Finely chopped.
- Spices: Salt, black pepper and “Nokoss!” (a Senegalese spice blend usually containing broth, garlic and chili peppers).
- Vegetables (optional): Some variations include finely diced carrots or peppers.
For the dough and assembly:
- Samosa leaves: You can use brick sheets, filo pastry or store-bought spring roll sheets.
- The “glue”: A small bowl of flour mixed with a little water to seal the edges.
- Cooking: Vegetable oil for frying.
Instructions
1. Prepare the stuffing
- In a pan, sauté the onions until translucent.
- Add the minced meat, crumbling it well with a spatula to avoid large pieces.
- Add the garlic, ginger and spices. Cook until the meat is browned and the cooking juices have almost completely evaporated.
- Add the green onions at the very end to keep them fresh and fragrant. Leave the stuffing cool completely before starting folding.
2. Folding
- Cut your dough sheets into long rectangular strips.
- Place a tablespoon of stuffing at one end.
- Fold the corner over to form a triangle, then continue folding in a zigzag pattern to the end of the strip.
- Use your flour and water mixture (the “glue”) to carefully seal the last flap.
3. Frying
- Heat the oil in a deep frying pan or deep fryer. It should be hot but not smoking (approximately 170°C).
- Fry the samosas in small batches until they are nicely browned and crispy on both sides.
- Drain them on absorbent paper to remove excess oil.