Kenyan Veggie Samosas
3 cups all-purpose flour plus more as needed
1-2 tablespoon granulated sugar
1 1/2 teaspoon salt
3 tablespoon oil
1 1/4 cup warm water
½ -3/4 pound potatoes cubed and boiled
1 can drained lentils
1 1/2 cup frozen peas thawed
½ large onion chopped
3 tablespoons oil
1 teaspoon ginger grated
1 teaspoon minced garlic
1 teaspoon curry powder
2-3 tablespoon parsley or cilantro
½ teaspoon smoked paprika
In a medium- large skillet, add oil, onions, garlic, ginger and sauté, for about 2-3 minutes, stirring constantly.
Add the curry and paprika, and continue stirring with a heavy wooden spoon, about 2 minutes.
Add boiled potato cubes, lentils and peas. Slightly smash the potatoes and peas then thoroughly mix until ingredients are fully combined, add a little bit of water to prevent any burns. Simmer for about 2 minutes. Finally throw in cilantro, adjust the seasoning, to taste. Remove from the heat and let it cool. You may prepare this a day in advance.
In a large bowl, add flour, sugar and salt. Make a well and add the oil and water. Stir to combine.
Place dough on a heavily floured board and knead for about 5-7minutes. Continue to flour dough as needed to prevent from sticking. Be careful not to overdo it. Dough should be soft, elastic and smooth.
On a lightly floured surface, form the dough into 16 balls.
Roll the dough using a lightly floured rolling pin; cut it half. 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.
In a large sauce pan, pour vegetable oil, until it is at least 3 inches, and place on medium heat until oil is 350 degrees.
When ready gently place a few samosas at a time into saucepan.
Fry for a few minutes until the bottom side is light brown
Turnover and fry for a few more minutes until the other side is light brown.
Use a large slotted spoon to take it out of the oil. Repeat the process until all samosas are finished.