Are you a fan of crispy, savory snacks? Look no further than Samosas! These delightful treats are a popular appetizer at Nigerian parties and gatherings. While they may have originated in Asia, samosas have become a beloved Nigerian delicacy. In this article, we will guide you through how to make samosa, both baked and fried. Get ready to impress your friends and family with your homemade samosa skills!
To make 16 samosas, you will need the following ingredients:
- 120 gr All-purpose flour (Plain white flour)
- 3 tablespoonfuls of vegetable oil or melted margarine
- Half teaspoon of dry parsley, thyme, or herb of choice (optional)
- Half leveled teaspoon of salt
- Warm water (as needed)
- 200 gr minced beef/chicken
- 2 medium-sized Irish potatoes
- 2 medium-sized carrots (optional)
- 2 handfuls of green peas
- 1 long stalk of spring onion or minced onion
- 1 tiny garlic clove or 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 (to taste)
- Salt (to taste)
- Vegetable oil for deep-frying the samosas
Note: If you prefer baked samosas, you can skip the vegetable oil for deep frying.
Making the Samosa Filling
- Cut the spring onions into thin circles and set aside.
- Wash and peel the Irish potatoes and carrots. Cut them into very tiny bits and cook in salted water for 5 minutes. If using fresh peas, add them to the carrots and potatoes and cook for an additional 5 minutes until all the vegetables are soft. Strain and set aside.
- Heat up the oil in a pot, add the spring onions, garlic, curry, and black pepper (if using). Stir-fry for a few seconds.
- Add the minced meat/chicken. Stir-fry the meat until the color changes from pink to a pale color (if using chicken, the color will be white).
- Add the stock cubes, chili pepper, and salt to taste. Then add the cooked vegetables. Mix thoroughly, set aside, and allow it to cool.
Making the Samosa Dough
- Pour the flour into a bowl, add salt, and the 3 tablespoonfuls of vegetable oil. Gradually add lukewarm water and mix well until you get a stretchy dough.
- Cover the dough with an airtight plastic wrap or aluminum foil and let it rest for about 15 minutes.
- After 15 minutes, knead the dough to make it more stretchy and elastic.
- Cut out a small portion of the dough and roll it out with a rolling pin. Make sure it is not too thin, about 3-4 mm in thickness.
- Using a circular cutter, cut the rolled dough and remove the excess dough at the corners. 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 halves and shape it into a cone (the shape of a party hat). Take a spoonful of the samosa filling and scoop it into the cone-shaped dough. Be sure not to overfill it. Rub some water on 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 them into a sieve lined with paper towels to drain excess oil.
Tip: If you prefer baked samosas, brush them with oil or egg wash, set your oven to 180°C and bake for 15 minutes. Nigerian samosas are enjoyed with a chilled drink or any local Nigerian drink.
Serving and Storage
Nigerian samosas are best served hot and fresh. They make a perfect appetizer for parties, gatherings, or even as a quick snack. If you have any leftovers, store them in an airtight container in the refrigerator. Reheat them in the oven or microwave before serving to regain their crispiness.