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Ndengu-Samosas

Ndengu Samosa (Green Grams Samosa)

Samosa’s have got to be one of the most popular snacks in Kenya. You often find them filled with minced meat, but this version of vegetarian samosa’s filled with Ndengu or Pojo if that’s what you call green grams is so delicious, i’m sure most of you will choose to have it over the meat filled version. These samosas are little parcels of heaven.

Samosa’s have got to be one of the most popular snacks in Kenya. You often find them filled with minced meat, but this version of vegetarian samosa’s filled with Ndengu or Pojo if that’s what you call green grams is so delicious, i’m sure most of you will choose to have it over the meat filled version. These samosas are little parcels of heaven.
Ndengu-Samosas

Ingredients

2 tbsp oil
1 tsp cumin seeds
2 cloves garlic, chopped
1 tsp ginger, chopped
1 tbsp green chillies, chopped
1/2 tsp turmeric powder
1 tsp curry powder
1 cup Daawat Green Grams, cooked
Salt to taste
1 medium onion, chopped
Coriander leaves, chopped
20 samosa pastry sheets (if circular piece, cut into 4 triangles)
Glue (2 tbsp flour mixed with 4 tbsp water)
Oil, for deep frying

Instructions

1
Heat oil in a pan. Add cumin seeds and let crackle.
2
Add garlic, ginger and green chillies and toss until fragrant.
3
Add the turmeric powder and curry powder and toss. Mix in cooked green grams, salt and onions. Let cook for 2-3 minutes, mix in some coriander leaves and then set aside. Let cool completely.
4
Next, prepare the pastry sheets. Fold the pastry sheets as shown in the video above.
5
Deep fry for 2-3 minutes or until golden brown and crispy. Make sure the oil is not too hot when frying or it will make bubbles all over the pastry, so cook it on a lower flame, stirring frequently so it browns evenly.
6
Serve with some lemon slices and ketchup.
    • Rebecca
    • May 18, 2018
    Reply

    Great Recipe!

  1. Reply

    I prefer ndengu samosas to meat samosas.

  2. Reply

    amazing recipe.

      • Pika Chakula
      • June 29, 2018
      Reply

      Thank you 🙂

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Pika Chakula
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