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#KFB Foodie Talk! How to make Nigerian Samosa

 
For our newbies, the KFB foodie talk column is basically for ladies and ‘guys’ that are interested in learning how to cook better ;).
Last week, we learnt how to make Spring rolls (HERE) and promised to discuss how to make Samosa this Wednesday….so here we go! (P.S: If you are interested in learning how to make spring rolls and shawarma wrappers, You can check it on Dobby’s blog—-> HERE) 
 
Phew!!! 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)
• Salt
• Warm
water
Ingredients
for the filling: 
• 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
Directions:::

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

Join us next week as we discuss how to make pounded yam with blenders….;)!
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