November 28, 2020

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How To Make Samosa (Small Chops)

How To Make Samosa (Small Chops)

Ingredients

The dough:

  • 120g flour
  • 3 tablespoons of vegetable oil
  • A pinch of salt
  • Half teaspoon of spice (thyme or any other)
  • Warm water

The filling:

  • 2 medium Irish potatoes
  • 2 handfuls of green peas
  • 1 large carrot
  • 200g minced beef/meat
  • 2 cooking spoons of vegetable oil
  • Stock cubes
  • 1 stalk of spring onion (cut into thin circles)
  • 1 teaspoon of curry powder
  • Salt and ground pepper (to taste)
  • 1 pinch of garlic powder (optional)
  • Feel free to customize the filling to your taste but the classic Indian Samosa must contain Irish potatoes and green peas.

How to make

Filling

  • Wash and peel the irish potatoes and carrots. Dice into tiny bits, add green peas. Add a little salt and cook for about 5 minutes. Take off the heat once the get soft and set aside.
  • Slice onions in circles. Set aside.
  • Heat up vegetable oil in a small pot, add the onions, curry and garlic powder, and stir for a few seconds.
  • Add the minced meat and stir-fry until it turns to a pale colour.
  • Add stock cubes, pepper and salt to taste.
  • Add the cooked vegetables and mix together on medium head for about 3 minutes.

Dough

  • In a small mixing bowl, add the flour.
  • Add warm water, salt and vegetable oil. Mix until you have a smooth, stretchy dough.
  • Cover mixture with an airtight plastic wrap and leave to breathe for 15 minutes, then knead the dough to make it more stretchy.
  • Use a rolling pin to roll out the dough to a thickness of about 2-3mm.
  • Cut in circles the flour. If you do not have a circular dough cutter, you can use the tip of a round glass bowl.
  • Cut those circles in two equal halves and smudge water on the straight part of the semi-circular dough. Don’t close it yet.
  • Put a spoonful of the filling into the dough. Repeat until all the dough is finished.Heat up vegetable oil in medium heat.
  • Make sure the oil is not too hot for it. Fry until the colour changes to light brown.
  • To remove excess oil, put the fried samosa on a paper towel.