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
board/ flat surface
medium sized Frying pan
for the Pastry:
Vegetable oil for mixing (I substituted this for margarine)
for the filling:
teaspoon ginger, minced
teaspoon red chili powder
teaspoon curry powder
Minced beef or 4 Beef chunks (Cooked & Shredded) – Optional
tablespoons oil for frying the filling
Vegetable oil for deep frying the samosas
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 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
prevents it from drying)
Step 3: Divide the dough and roll into equal sized balls
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).
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
7: Line the samosas up to get them
ready for frying
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.
• 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