Ndengu Samosaa #ndenguchallenge

Name: Ndengu Samosaa #ndenguchallenge
Cuisine: Kenyan
Ingredients: 1 cup all purpose flour; I teaspoon salt; 1/2 cup water; 2 medium sized onions; Garlic and Ginger paste; 1 cup precooked ndengu; Spices of your choice; Cooking oil

Julie Shiks @shixjay

Decided to try out samosas after a series of YouTube videos on how to make the pockets. Surprisingly, it wasn't as difficult as i thought and i loved the outcome. Still practising on presentation. I made a few pieces as a trial.

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Ingredients

1 cupall purpose flour
I teaspoon salt
1/2 cupwater
2medium sized onions
Garlic and Ginger paste
1 cupprecooked ndengu
Spices of your choice
Cooking oil

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Steps

1

To make the pockets mix the flour and salt then make a hole in the middle and add water.
2

Mix it up to make a dough and kneed to a soft ball.
3

Leave the dough to rest in a bowl covered in cling foil or a wet towel for atleast 30min.
4

While the dough is resting, sauté the onions and the garlic ginger paste till translucent. Add you preferred seasoning and the precooked ndengu. Let it took for 3min and it's ready. Leave it to cool off.
5

To make the pockets, divide the dough into small parts (i made 5) and roll them into small balls.
6

Roll them into circles using the rolling pin.
7

Take one circle and apply oil on it using a brush or even a spoon. Make sure the edges have enough oil. Sprinkle flour on top of the oil.
8

Take another circle and place it on top of the one with the oil and flour. Apply the oil and flour as you had previously done and repeat with all the circles until they are all stacked together. For the top one only dust the flour.
9

Roll the stacked circles to make a big circle. Make sure you do it softly and evenly esp the ends.
10

Place it on a preheated pan (ile ya chapo) and reduce the heat from medium to low. Turn the dough until you are able to pill off the layers.
11

Once all the layers have been pilled off. Cut them into quarters and there you have the pockets manda ready.
12

Fold the manda to make pockets and put a tablespoon of the ndengu and close it up using a paste made from flour and water mixer. Repeat with all the pieces. You should get something like this
13

Deep fry them in hot oil till golden brown and ready.
14

Place the on a plate covered with a paper towel to drain off excess oil.
15

Serve with lemon wedges and a sauce of your choice.