Samosas made their way to India from Central Asia via trade routes around the 12th or 13th century. From there samosas made their way to the Horn of Africa when Indians began to settle on the East African coast.

Today, you can buy samosas all over the Horn of Africa as a snack. The traditional samosa is a triangulas shape, filled with vegetables and deep fried. You can find samosas with meat fillings.


Samosa Pastry

1/2 cup white flour
1/2 cup wheat flour
4 Tbsp butter
Water
Oil for frying

1. Combine flour with butter.
2. Add enough water (about 1/4 cup) to make a rollable dough.
3. Divide into 6 balls.
4. Roll each ball into a 5 inch diameter circle.
5. Cut into semi-circles.
6. Form a cone, fill with filling, pinch closed, and press the edges closed with a fork.
7. Fry in oil until golden brown.

Makes 12 samosa shells


Vegetable Filling For Samosas

2 boiled potatoes, cut into bite size pieces
1/2 cup boiled peas
1 tsp cumin seeds
3 Tbsp oil
1/2 tsp turmeric powder
1 onion, chopped
2 cloves garlic, chopped
1 piece ginger, chopped
1/4 tsp cayenne pepper
1/4 tsp salt

1. Heat oil.
2. Add cumin seeds and turmeric.
3. When the seeds begin to pop add onions, garlic, and ginger.
4. Saute for a few minutes until soft.
5. Sprinkle salt and cayenne on the potatoes.
6. Add the potatoes and peas to the oil, spice, and onion mixture.
7. Stir until the potatoes are coated with oil and are yellow.
8. Heat everything well.


Variations:

*You can use a pre-made pastry dough (like phyllo) if you don't have time to handmake the pastry dough.
*Instead of frying the samosas, try baking them. Brush a little egg white over the pastries and follow the directions for baking on the pastry dough package or bake at 350 degrees for roughly 20 minutes for handmade pastry dough. Cool on a wire rack after baking.