Phew!!! Thank God for the August break. I could’ve sworn the rainy season wasn’t going to stop (Even for a while). I made samosas earlier today and everyone loved ‘em. This is my customized version of the popular Indian snack. Normally, the pastry is usually mixed with Vegetable oil but I substituted that for melted margarine. Also, I substituted minced beef for some leftover cooked beef I found in the refrigerator (Beef of any kind is an optional addition for this recipe).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.
How to make potato & Onion Samosa
•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
• 2 Tbsp. Vegetable oil for mixing (I substituted this for margarine)
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
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 then seal completely by pinching 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
Email ThisBlogThis!Share to TwitterShare to Facebook
Egusi soup is a popular Nigerian soup favourited by all Nigerian tribes. This ever delicious soup is made from blended melon seed and garnished as desired with vegetables (like spinach, bitterleaf, pumpkin leaves
If you like the Nigerian Rice and Beans, then you might like these other Nigerianrecipes. Nigerian Rice and Beans – Rice and Beans is a staple in many cultures around the world and Nigeria is not an exception
Nigerian beef stew always comes in handy especially when you want to conserve energy. Another name for the Nigerian beef stew is simply tomato stew - Since I have demands to cater to a large family, I love preparing beef tomato stew in advance for the main meal which could be
Nigerian Suya is one meat snack that speaks for itself. * Groundnut/peanut oil is very common in the Northern parts of Nigeria, but in the absence of this oil, feel free to make use of canola oil or sunflower oil* Suya spice is usually sold in most Nigerian markets, but if you live outside Nigeria, you can get it at any Nigerian food store in your vicinity