Phew!!! Thank Goodness 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. You can learn how to make the pastry used for this here. 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). You can make the samosa pastry from scratch or buy it from the store.
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.
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: Click Here For The Other Methods 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 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 Related Posts 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
Ingredients
Instructions
Notes
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:
Click Here For The Other Methods
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.
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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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Related Posts
- How to make Samosas
- How to make Spring rolls
- Samosa & spring roll wraps: Method 1 & Method 2
68 comments
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?
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:)
YUM!!
Can we bake it instead?
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
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.
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.
Thanks for butting in 😉 . Pls feel free to share with Us.
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
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 :).
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
Thanks for the insight Anon! No wonder the commercial Sheets look thinner. Thanks once again 🙂
I like your recipes and I will definitely try some of these out 🙂
Nice job dobby, just to add dt to mk samosa n spring roll more cruchy, some corn flour is added to all purpose flour.
Thanks Miss Bee :). Do let us Know how it goes.
Awww!!! thanks for the tip Anon, would definitely try that out.
Officially hooked to your site, Dobby.
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?
Thank you Abiola 🙂
you added a lot of oil. reduce the quantity you use
Thenks @eby. Thenks dobby 😉
Niceone!
Thanks lewa
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
Dobby God bless u real good its a job well done
You'd need to defrost it before frying. Thanks Anon 🙂
Awww!!! Thank you anon. God bless you too 🙂
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.
Awww!!! Thank you too anon! Would make a post on spring rolls soon. God bless u too anon 🙂
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 :).
Lol! Thanks salove 🙂
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
yayyyy!!!!! thanks Anon. Would get the recipe up soon.
Oh no… Still on ur blog… Am so addicted
yayyy!!! i'm glad you are.
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
Awww!!! Thanks Molade. i'm glad you like it 🙂
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.
Check park n shop!
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?
Thanks anon! Sure you can. would put up a full post on spring rolls next week 🙂
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?
Thanks Esther, Yes a deep fryer Could be used for samosa and springroll
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…… 😉
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…… 😉
Thanks damsel Bee. You could reach me on dobbyssignature@gmail.com. Would love to hear from you.
Hey Dobby. Beautiful website you have; makes it look so easy 🙂
Can I used shredded chicken instead of the beef?
Thanks Anon! Sure it can be used instead of beef though the original recipe requires minced beef.
Thumbs up to u. A job well done.keep it up dear
Thanks 🙂
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
Luvly!!! Will like to join n get daily tips.how do i join?
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
Thanks Petite diva. glad to have you here.
Simply Subscribe to Dobby's Signature Nigerian food blog by clicking the link above
No you don't need to add baking powder to it. Baking it also wouldn't give you the normal taste.
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.
Hi dobby….i love you……btw can i add mayonnaise to my samosa filling?
No you can't pimente de martha
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
Lol! Sure he can. Thanks Dennis 😀
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.
this is easier thanks dobby
You're welcome Zoniv
You're welcome jenny
Whoa! This blog looks just like my old one!
It's on a entirely different subject but it has pretty much the same layout and design. Great choice of
colors!
I like the way you conduct your posts.
Thanks Anon.
Gracias!