Ingredients for Nigerian Samosa
This makes 16 samosas:
For the Samosa dough, you’ll need:
- 120 gr All purpose flour (Plain white flour)
- 3 tablespoonful of vegetable oil or melted margarine
- Half teaspoon Dry parsley,Thyme or herb of choice(optional)
- Half levelled teaspoon of salt
- Warm water(as needed)
Ingredients for the The filling:
- 200 gr minced beef/chicken
- 2 medium Irish potatoes
- 2 medium carrots(optional)-
- 2 handfuls of green peas
- 1 long stalk of spring onion OR minced onion
- 1 tiny garlic/a pinch of garlic powder
- 1 teaspoon of curry powder
- A pinch of black pepper (optional)
- 1 stock cube
- 2 cooking spoonfuls of vegetable oil
- chilli pepper(cayenne) (to taste)
- Salt (to taste)
- Vegetable oil for deep-frying the Samosas
Note: Samosas can also be baked so, skip the vegetable oil for deep frying, if you opt for baking.
Preparation:
To make the Nigerian Samosa filling
- Cut the spring onions into thin circles and set aside
- Wash and peel the Irish potatoes and carrots. Cut into very tiny bits and cook in salted water for 5 minutes. If using fresh peas, add it to the carrots and potatoes and cook for 5 more minutes until all the vegetables are soft. Strain and set aside.
- Heat up the oil in a pot, add the spring onions garlic, curry, black pepper(if you’re using it) and stir-fry for few seconds
Tip: Frying the spices, releases their natural flavors and oils.
- Add the minced meat/chicken. Stir-fry the meat until the colour changes from pink to a pale colour(if you’re using chicken,the colour will be white).
- Add the stock cubes,chilli pepper and salt to taste. Then add the cooked vegetables.
Mix thoroughly, Set aside and leave to cool.
To make the Nigerian Samosa dough:
- Pour the flour into a bowl, add salt and add the 3 tablespoonful of vegetable oil and lukewarm water. Mix well until you get a stretchy dough.
- Then cover with an airtight plastic wrap or aluminium foil and leave to rest for about 15 minutes.
- After 15 minutes, knead the dough to make it more stretchy and elastic.
- Cut out a bit, roll out with a rolling pin .Make sure its not so thin, should be about 3-4 mm in thickness.
- Using a circular cutter, cut the rolled dough, and remove the excess dough at the corners, and then cut the circular shape into 2 diameters(2 half circles of equal sizes).
- Rub water on the straight edges of one of the dough and shape it into a cone(the shape of a party hat);Now take a spoonful of the Samosa filling and scoop it into the cone shaped dough.
- Don’t over fill it. Rub some water at the edges and seal tightly.
- Repeat this process for the remaining dough.
- Heat up some oil until moderately hot and fry the Samosas in it.
- Fry both sides of the Samosa until lightly brown and transfer into a sieve lined with paper towels and Enjoy!
TIP: If you’ll rather bake the samosa, brush with oil or egg wash, set your oven to 180º C and bake for 15 minutes. Nigerian samosa is enjoyed with a chilled drink or any local Nigerian Drink.
Source: Nigerian Food TV