Friday, 9 August 2013

Nigerian Samosa recipe

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)
• 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


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64 comments:

  1. Chei!!!!! Dobby, God bless you plenty plenty! I have searched endlessly for this recipe. Thanks a bunch. Pls can you do one on spring rolls? Or have you done those already?

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    1. God bless you too ahdaisy :). I haven't done a post on spring rolls yet but since you mentioned it, I'd start working on it.

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    2. Anonymous6:59 am

      I tried this method but it was nooooooooooooooooooooooooooooooooooo good. That brushing thin batter thing didn't work for me rara. I had to use this method https://www.youtube.com/watch?v=R5QT3MULyDM instead.

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  2. Anonymous12:31 pm

    Just a few tips make your balls smaller next time so not to have too many air bubbles on the surface that is as a result of the balls not being small enough to make a thin dough. The rolled dough needs to be almost paper thin and then dry pan fried for about twenty seconds on each side before filling up the inside. Another tip is to cut off the edges of the round rolled dough so you have a rectangular square looking rolled out dough which you divide in the middle just like you did with the round dough and then fold into a triangle. In Kenya we eat samosa/sambusa (local name) with lemons - squeeze the juice inside the samosa or tamarind dips very yummy or open up a mahamri (fried triangular pastry) and stick it inside and eat it that way they are sold everywhere in East Africa, on the streets, restaurants frozen ones in the supermarket I mean everywhere I learnt how to make them when I was ten. The cut off edges can then be fried on their own this is a very tasty crunchy snack. Here are video demos from two Kenyan food vloggers with ready made rectangular pastry this one is 4 minutes> http://www.youtube.com/watch?v=J0jGWSpGgq8 and one with pastry made from scratch its quite long and in 2 parts but very detailed http://www.youtube.com/watch?v=Dx8B30OCm8E hope I was helpful:)

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    1. Wow! Thanks for the Helpful tips anon. Would definitely put your lovely tips to practice and make the necessary adjustments when next I make them. In nigeria, samosas are mostly sold frozen in supermarkets. The video links are also amazing! Book marked them for reference purposes...thanks for sharing. We'd love to know more about Kenyan meals. Please do share with us. You can reach me on dobbyssignature@gmail.com.

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    2. Anonymous11:50 am

      Ok will do. If you go through the two ladies video lists there are more videos on Kenyan foods as well. In a nutshell there are about 43 tribes in Kenya we are smaller than you guys only around 40 million people, each tribe has dishes unique to it but we also have dishes from the various tribes that are eaten nationwide. National Kenyan cuisine has a lot of Indian influences and Arabic as well this is because we have had Indians in the country for more than 100 years and Arabs for even longer and they brought their food and spices with them which were then borrowed and incorporated into native black Kenyan dishes(Kenyans comprise of black (majority), Arab, Indian, Somali, White and mixed race black and arab or black and white or black and Indian) The whites are descendants of the British colonialists and most of them had grandfathers who were born in Kenya, The Indians were brought over by the British to build the Kenya-Uganda railway in the 1800s and stayed, the Arabs came for trade many many centuries ago and stayed, the Kenyan-Somali are mostly concentrated in the north eastern part of the country near the Kenya-Somali border I believe these are the ones that were left in Kenya when the British demarcated the borders. So because of the diverse communities in the country our food is a mixture of all sorts and unlike West Africans, East and even Southern Africans do not cook with pepper that is usually a personal preference it is not a common or necessary ingredient in our cuisine. We use spices a lot in our cooking so the food has a spicy but not hot taste if you get what I mean. One thing we are famous for is Ugali and Nyama Choma with Kachumbari, Ugali is like fufu but made with maize meal (this is eaten all over east and southern Africa and has different names), nyama choma is barcbecue meat and Kachumbari is onion, tomato and coriander salsa. Some foods cut across the border and have the same names so you will find the same foods in a restaurant in Kenya, Uganda and Tanzania with the same names for example Ugali, Matoke (cooked green bananas) Chapati (from the Indians) Mandazi/Mahamri (fried triangular pastry) etc I guess it also helps that we speak one language Swahili between these 3 countries and beyond so our foods are also similar. Dishes will usually have the name of the "animal" followed by how it was prepared for example barbecue chicken would be Kuku choma (kuku is the Swahili name for chicken and choma is to barbecue) Fried Chicken would be Kuku Karanga (karanga means to fry), French Toast is Toast Mayai (mayai being eggs in Swahili) etc Okay let me stop there before I end up writing a post lol

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    3. Lol! Now you are making me fall in love with kenya. Its definitely at the top of my list of 'Go to places'. Thanks a lot for sharing :).

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  3. YUM!!

    Can we bake it instead?

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    Replies
    1. Anonymous7:24 pm

      Sorry Dobby for butting in:) Yes samosas can be baked as well even though frying is the more common and original method of making them. But I think baking is a perfectly healthy alternative

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    2. Thanks for butting in ;) . Pls feel free to share with Us.

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  4. Anonymous5:52 pm

    Dobbys dear NYC work u r doin.for commercial use,inorder to minimize cost,u make a lighter though almost watery bt nt too watery.den use a pastry brush and rub d batter in an eight inches non stick pan,den u bring out d wrapper,wen d edges flips up.dnt use too much heat for it cos it may burn if u r nt careful.i add milk as well to d batter,u could use d same process for springe rolls too.thanx

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    1. Thanks for the insight Anon! No wonder the commercial Sheets look thinner. Thanks once again :)

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  5. I like your recipes and I will definitely try some of these out :)

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    Replies
    1. Thanks Miss Bee :). Do let us Know how it goes.

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  6. Anonymous1:14 am

    Nice job dobby, just to add dt to mk samosa n spring roll more cruchy, some corn flour is added to all purpose flour.

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    Replies
    1. Awww!!! thanks for the tip Anon, would definitely try that out.

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  7. Officially hooked to your site, Dobby.

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  8. Pls when I made my samosa dough, it elastic, and when I try rolling it flat it wud contrast so I cudnot get the flat dough. Is it becuz the oil was to much? Pls somebody help?

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    Replies
    1. you added a lot of oil. reduce the quantity you use

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    2. Thenks @eby. Thenks dobby ;)

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  9. Anonymous2:02 pm

    Hi Dobby, great work. Its good to have a website Africans can relate better to. If I store the unfried finished product in a freezer, do I need to thaw it before frying or I can do so straight from the freezer. Thanks

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    Replies
    1. You'd need to defrost it before frying. Thanks Anon :)

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  10. Anonymous1:38 pm

    Dobby God bless u real good its a job well done

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    Replies
    1. Awww!!! Thank you anon. God bless you too :)

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  11. Anonymous9:45 pm

    great one ds, i just heard of samosa and decided to look it up and there u were. tanx for d direction. when will u post spring rolls? will do samosa soonest. tanx again. GOD bless you.

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    Replies
    1. Awww!!! Thank you too anon! Would make a post on spring rolls soon. God bless u too anon :)

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    2. Wow!!! I think i enjoy reading Dobby's and Anon's comment more than what brought me here. Love you guys for showing me the way! Whew!!! Am off to the kitchen :).

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    3. Lol! Thanks salove :)

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  12. Anonymous6:23 pm

    HI DOBBY, I LOVE THIS SITE. IT IS SO COLOURFUL AND THE STEPS ARE EASY TO FOLLOW. LOOKING FORWARD TO GETTING THE RECIPE ON SPRING ROLLS AS WELL. I MUST SAY I ENJOYED READING THE COMMENT BY ANONYMOUS ESP WITH REF TO THE KENYAN MEALS. I visited Tanzania and Kenya last august and absolutely enjoyed the nyama choma and samosa. loverly

    ReplyDelete
    Replies
    1. yayyyy!!!!! thanks Anon. Would get the recipe up soon.

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  13. Oh no... Still on ur blog... Am so addicted

    ReplyDelete
    Replies
    1. yayyy!!! i'm glad you are.

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  14. Molade A10:01 am

    Hello Dobby, I came across dis blog yesterday, I must confess you are doing a good job. this is the first time am seeing how my favourite snack is made. I have searched and searched but all I get is the recipe. you gave more than the recipe Dobby, your use of pictures to illustrate is excellent. GREAT BLOG

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    Replies
    1. Awww!!! Thanks Molade. i'm glad you like it :)

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  15. Hi dobby, I love what you are doing here, I made the samosas 2day nothing exceptional, but its a start. I also wanna know where I can find spring roll wrappers in lagos,i've checked shoprite(s/l) and domino, didn't find it. I'll really appreciate ur help.

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  16. Anonymous8:53 am

    U re d bomb! Love ds site, pls keep the good work! Tanks for helping me out!!, pls can I get a receip and illustration on springroll?

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    Replies
    1. Thanks anon! Sure you can. would put up a full post on spring rolls next week :)

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  17. Esther2:58 pm

    Weldone Dobby! U re doing a great job here.I luv to try out new dishes and actually,dats my hobby. Pls keep up d gud work cos rily u inspire me. Pls I ve a question. Could a deepfryer be used for frying samosas and springroll?

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    1. Thanks Esther, Yes a deep fryer Could be used for samosa and springroll

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  18. d conversation btwn dobby and anonymous has given me a deep insight. sinx am studying hotel nd catering management, dis site has been practically helpful. would love to get recipe for other Nigerian snacks. wld love u 2 have a conversation with u cause am having difficulty in some things. all contributions are welcome. tenx in anticipation...... ;-)

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  19. d conversation btwn dobby and anonymous has given me a deep insight. sinx am studying hotel nd catering management, dis site has been practically helpful. would love to get recipe for other Nigerian snacks. wld love u 2 have a conversation with u cause am having difficulty in some things. all contributions are welcome. tenx in anticipation...... ;-)

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    Replies
    1. Thanks damsel Bee. You could reach me on dobbyssignature@gmail.com. Would love to hear from you.

      Delete
  20. Anonymous10:51 am

    Hey Dobby. Beautiful website you have; makes it look so easy :)
    Can I used shredded chicken instead of the beef?

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    Replies
    1. Thanks Anon! Sure it can be used instead of beef though the original recipe requires minced beef.

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  21. Anonymous11:29 am

    Thumbs up to u. A job well done.keep it up dear

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  22. I am so in love with your blog. i just discovered it today and i have bookmarked it. I hate cooking. Okay let me rephrase that before somebody quotes me, i hate cooking food the same way i have been doing for years. It bores me but when i find a new recipe to try i am always excited. Please keep putting up recipes of food and snacks with pictures. I might not try all of them but i would try to make most especially when i am in my family home and i have plenty mouths to eat the food. Well done....

    http://journalofapetitediva.blogspot.com

    ReplyDelete
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    1. Thanks Petite diva. glad to have you here.

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  23. Anonymous5:17 pm

    Luvly!!! Will like to join n get daily tips.how do i join?

    ReplyDelete
    Replies
    1. Simply Subscribe to Dobby's Signature Nigerian food blog by clicking the link above

      Delete
  24. Anonymous10:32 pm

    hi dobby, good job!! If i want to bake the samosa, do i need to add baking powder to it? I want to try the recipe this weekend. Thanks

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    Replies
    1. No you don't need to add baking powder to it. Baking it also wouldn't give you the normal taste.

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  25. pimente de martha3:55 pm

    Hi dobby....i love you......btw can i add mayonnaise to my samosa filling?

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    1. No you can't pimente de martha

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  26. Dennis1:15 am

    Hey Dobby, can my brother marry you? That way I will get to be eating all these yummy dishes and everyday will be like Christmas.... Just saying you are too much. Keep up the good work.Debbie

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    1. Lol! Sure he can. Thanks Dennis :D

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  27. Hello Dobby,
    This post is very nice. I love The Pastry. It is very delicious to look at. Thank you for sharing the ingredients and recipe. Hope your next recipe will published soon.

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    1. You're welcome Zoniv

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  28. this is easier thanks dobby

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    Replies
    1. You're welcome jenny

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