Welcome to ChowHub, We are learning how to make Samosa, a small chop popular in Nigeria and other countries. Samosa is a very popular finger food that has travelled far and wide, it started its journey from Egypt to Libya, Central Asia to India. But majority of people feel samosa originated in India.
The stuffed triangular shaped food has now grown and spread to even the West African countries especially in Nigeria. Currently, samosa is a very popular snack in many parts of the world. Its popularity might be due to the variation of fillings of the snack.
Samosas are small, flaky, crispy, pastries that are regularly deep-fried. They are filled with an assortment of fillings such as minced meat, herb, spices, noodles, onions, peas, vegetables (any one you prefer) and potatoes. In some countries, you can find samosas filled with sweetened condensed milk and after frying it, syrup is poured on it.
In Nigeria, it is eaten as an appetizer and as being added to the group of small chops which is served at gatherings or parties. Of recent, people have started selling it has a street snack alongside with puff puff, spring rolls, chicken, stick meat etc.
In other countries especially India, Samosa are mostly consumed at home but here in Nigeria, most people get to eat it only in parties. This might be due to the fact that the finger food is not easy to make (Especially the making of the wrap).
The following steps will make it easy for you to able to be make your own samosas at home.
For the samosa dough:
- 120 gram of plain flour
- 3 Tbsp of vegetable oil
- 1 Tsp of dry herb(thyme, rosemary or any other one)
- A pinch of salt
- Warm water(as needed)
For the samosa filling:
- 3 medium-sized Irish potatoes
- 2 large carrot(chopped into tiny pieces)
- 2 handfuls of green peas
- 200g minced beef/chicken
- 2-3 cooking spoons of vegetable oil
- 1 stalk of spring onions (chopped)
- ½ tsp of minced garlic
- 1 teaspoon of curry powder
- 2 chicken seasoning cube
- Salt (to taste)
- Black pepper(to taste)
- Vegetable oil for frying
For the filling:
- Wash the Irish potatoes and carrots and peel. Cut it into tiny cubes.
- In a small pot, put in the cut potatoes and carrots, add the green peas and a little salt then cook for about it for about 5 minutes. Take it off the heat once it gets soft, then set aside.
- Cut the spring onions into tiny circles
- Heat up the vegetable oil in a frying pan on medium heat, add the spring onions, garlic, black pepper and curry powder, stir for few seconds
- Add your minced beef/chicken into spices, stir fry until the color of the beef changes to pale color or if you are using chicken, wait until the chicken color changes to brown.
- Add the seasoning cube and salt to taste. Then add the cooked vegetables (potatoes, carrot and peas)
- Stir together for about 3 -4 minutes, then bring down from the heat and set aside.
For the Samosa dough (wrap):
- Pour the flour into a mixing bowl
- Add salt then add the 2-3 tbsp of vegetable oil and warm water. Mix well until your dough becomes smooth and very stretchy.
- Then cover the dough with an airtight plastic wrap or clean towel and leave to rest for about 15 minutes.
- After 15 minutes, knead your dough till it becomes more stretchy
- Roll out the dough using a rolling pin .Don’t roll the dough too thin, let the thickness be about 2-3mm.
- Roll out the dough and cut into circles using any circular object of your choice).
- Cut the dough circles in two equal halves and smear water on the straight part of the semi-circular dough, then leave it open.
- Scoop a spoonful of the filling into the samosa dough.
- Don’t put too much filling into dough. Brush the edges of the dough with water and seal tightly.
- Repeat this process until you are through with the remaining dough.
- Heat up your vegetable oil, put in the samosa wraps and fry till slightly brown.(Make sure your samosa is deep fried)
- Transfer the fried samosa into a sieve or a paper towel
- You can enjoy your samosa with a chilled drink or with a dipping sauce.