NIGERIAN SAMOSA

Samosa is a popular Indian appetizer which has found its way into the hearts of Nigerians and its here to stay. During celebrations, it could be found in the small chops section and also always the first to be gobbled up. It’s conically shaped and usually filled with savory fillings such as Potatoes, Onions, Cabbage, minced meat….the list is in-exhaustible. It’s usually deep fried in vegetable oil resulting in a crunchy outer crust.

•Prep time:  30 mins
•Cook time: 20 mins
•Yields:        20 samosas

Utensils

• Pastry Board/flat surface.
• Rolling Pin.
• A medium sized frying pan.
• A small pot.
• A sharp knife.

Ingredients For The Pastry

• 300g all-purpose flour.
• Tbsp. Vegetable oil for mixing (I substituted this for margarine).
•  Salt.
• Warm water.

Ingredients For The Fillings

•  2 large Irish potatoes .
•  1 onion, finely diced.
• 3 green chilies, finely diced.
• ½ teaspoon ginger, minced.
• 1 tbsp. garlic, minced.
•  ½ teaspoon red chili powder.
•  ½ teaspoon curry powder.
•  80g Minced beef or 4 Beef chunks (Cooked & Shredded) - Optional.    
•  3 tablespoons oil for frying the filling.
•  Vegetable oil for deep frying the samosas.
• Salt to taste.
  

Preparation Method

The Filling

Step 1

 Remove the potato skin, Wash and dice. Place the diced potatoes in a small pot, add some water just to cover the potatoes with ¼ tsp. salt. Boil for about 5mins till it softens. Drain out excess water.

 

Step 2

Heat oil the 3 tbsp. vegetable oil in a frying pan on medium heat.

Step 3

Add the green chilies, ginger and garlic. Stir fry for 2 minutes; add the diced onions and sauté till it turns light brown. Add the salt, curry powder, pepper and stir fry for 3 mins. Add the diced potatoes and Shredded beef - Stir fry for 3 mins. Set aside and allow to cool.

 

The Pastry

Step 1 

In a medium sized bowl, mix the flour, salt and vegetable oil together(I used melted margarine instead of vegetable oil). Add water intermittently and knead till it becomes a pliable dough.

 

Step 2

Cover with a moist cloth and set aside for 20mins (Covering prevents it from drying).

Step 3 

Divide the dough and roll into equal sized balls

 

Step 4

Take one ball of dough and place on a pastry board/ flat surface and roll out with a rolling pin (Keep the other balls covered to prevent them from drying). Make sure the rolled out dough is extremely thin.

Step 5

Divide the rolled out dough into two Halves. Take one half and Place horizontally on the board. Take the right edge to the middle and place the left edge over the right edge so they’d overlap each other thereby forming a cone (you can also mix a little flour with water then rub in between the overlapped edges. This would keep the filling inside once you start frying). 

 

Step 6

Fill the cone with two heaped tablespoons of the potato filling . To seal, mix some flour with water to make a thick paste and rub at the open edge of the cone the pinch the opening together. This would keep the contents in while frying. Repeat this process till the dough and filling is used up. 

 

 

Step 7

Line the samosas up to get them ready for frying

Step 8

Heat the vegetable oil in a medium sized frying pan for about 2 mins, then drop in the samosas in batches of five or six, making sure you don’t crowd the pan. Deep fry till golden brown & Crisp for 3 mins.

 

Step 9

Transfer Onto a paper towel and serve hot with ketchup.

Kitchen notes

•  Samosas are best served HOT so if you are not ready to eat, don’t fry.
•  Unused samosas could be wrapped in foil or plastic bag and stored in the refrigerator for about 1 day.