Linet Wambui

INGREDIENTS
2 1/2 cups all purpose flour
1/2 cup of water
1 cup of warm milk
2 cups of boiled lentils (ndengu)
1 litre of cooking oil
2 medium onions chopped (preferably white)
Salt to taste
Deep frying pan & Skimmer (metal preferably)
Paper napkins
Sufuria or cooking pot and also a pan

PROCEDURE
STAGE 1

• In a large mixing bowl, put the flour and salt together and make a well at the centre then add the water and a little oil at the centre and mix till all the water is absorbed and the surface of the bowl is dry and the dough doesn’t stick.
• Work the dough for about 3 minutes or till it has a smooth surface when you form a ball. It should at this stage be smooth and a little firm when you poke your finger in it. Cover the dough with a wet kitchen towel or plastic wrap and make sure no part of the dough is exposed to air.
• Leave to rest for at least 30 min at room temperature. This is to allow the gluten to rest, failure to which the dough will be elastic and cant be rolled. The longer the better

STAGE 2 (FILLING)

• Now lets make the samosa filling. Put your chopped onions in a sufuria together with a little oil. Cook until slightly golden brown.
• Put in the boiled lentils and mix it until the onions are evenly distributed all through. At this time you need to move fast because the lentils are dry and will suck in all the oil in the sururia and if you dont you risk burning the filling. No one wants to eat burnt anything.
• Now sprinkle in all your spices including salt and mix continously. You must NOT dump all the spices at one area…this will clump up and someone will chew it and it wont be pretty. So sprinkle and stir continously. After about twenty seconds take it off the heat.
• I know that the spices are not cooked but dont worry because when we deep fry they will cook with the dough.

STAGE 3

• Take the dough which by now is ready to work with. Separate the dough in small balls.
• Put the flat pan on the fire and let it be hot.
• Roll the ball to round shape till its thin but take care it doesn’t tear. Dust the surface with flour as you roll the dough to avoid it from sticking on the surface.
• Cook the rolled up dough on the preheated pan for a few seconds on each sides til it gets firm but not fully cooked. Set aside.
• Repeat this process till all the dough is done.
• Neatly arrange the prepared wraps and cut into two awaiting preparation into samosa.
• Spoon a generous 1-2 tablespoons filling in the center of a half-circle; lightly moisten the dough edges with water or flour paste, using your finger. Fold the end over the filling to form a triangle, and then continue to fold up the strip in triangles, like you would a flag. Continue with remaining dough. Set samosas on tray.
• Place your frying pan with the oil on the fire and until till hot.However, let it not be too hot because the pastry will burn and the spices will not cook, let the oil be hot enough ie when you drop a small piece of pastry it goes to the bottom and then to the surface while producing bubbles. Deep fry your samosas until golden brown. Remove from the oil and allow to cool and drain off any excess oil over a paper towel.
• You can enjoy them with a cup of tea or any another beverage of your choice. I like them warm and with a little kachumbari.