How To Make Samosa.

Samosa 

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.


Ingredient For Samosa:

• 120gram all purpose flour 

• 3 tablespoonful of vegetable oil or melted margarine.

• Half tablespoon Dry parsley.

• Thyme.

• Salt.

Ingredient For The Filling:

• 200gram mince beef/chicken.

• 2 medium Irish potatoes.

• 2 medium carrot.

• 2 handful of green peas.

• 1 long stalk of spring onion.

• 1 tiny Garlic.

• 1 teaspoon of curry powder.

• A pinch of black pepper.

• 1 stock cubes.

• Vegetable oil.

• Salt.

• Chilli pepper.

 Steps For Samosa Rap:

• Combine all dry ingredient in a bowl.

• Add water and mix till its lumps free and smooth.

• In a non-sticky pan with low heat.

• Coat with vegetable oil.

• Take the brush and dip in the batter.

• Brush the batter on the non-stick pan repeatedly.

• As the batter start to cook, it will get dry and beginning to off the edge of the pan.

• Lift up completely and set on a damp/plate.

• Repeat process for the rest.

Photo Credit Dobby's Signature

Steps For 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.

• Add the green chilies, ginger and garlic. 

• Stir fry for 2 minutes.

• Add the diced onions and stir 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.

Preparation:

• Take one samosa rap on a pastry board/ flat surface.

• Divide the rap 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.

• 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.

Ready to fry.

• Heat the vegetable oil in a medium sized frying pan for about 2 mins. 

• Then drop in the samosas in batches.  

• Deep fry till golden brown. 

Photo Credit Dobby's Signature