How to make samosa

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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

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