Samosa is a popular snack which originated from India but over time, it has evolved and has now been adopted and adapted all over the world. Nigeria being one of the countries that love samosa, never joke with it especially at parties. Every Nigerian party must feature samosa on their menu, it is not a must but it means that party isn’t tight enough hahaha.
Samosa is part of the many yummy snacks available in the Nigerian small chops family. It is traditionally deep fried but in this day and era of ‘healthy living’, it is ok to bake samosa. It tastes very good if not better than the fried version and you don’t have to carry on the guilt from the oil used in frying it. Though I have used prawns as part of my fillings for this recipe, you can use and filling of choice or simply stick with the traditional potato and peas filling.
What you will need
250g all purpose flour
2tbsp vegetable oil
½ tbs salt
Vegetable oil for deep frying
To make the filling
2-3 medium size potatoes
12pcs of fresh prawns,devained
Handful of frozen peas, defrosted
2gloves Garlic, thinly chopped
Ginger (about a sugar cube size) thinly chopped
1 small onion, chopped
Cumin powder, optional (substitute with suya spice)
Note: make the samosa pastry first and set aside for about 30 minutes then move on to make the filling
I pureed the peas so my little one could enjoy it too. You don’t have to do this
To make the samosa pastry
Add the flour, salt, cumin (if using) and vegetable oil into a bowl and mix together to form crumbs textute. Add water a little at a time to the dough and continue to mix till you form a stiff dough. Cover with a cling film and set aside while you prepare the filling
To prepare the potato filling
Peel and cut the potatoes into manageable chunks, add salt to taste and bring to boil till soft
On a separate burner, place a frying pan on a low heat, add 1 tablespoon of oil, leave to sizzle and add chopped onions, garlic and ginger and sauté for about a minute or two. Add the prawn, seasoning and continue to stir for another 3 minutes or till prawns are well cooked but not rubbery. Take it off the heat and set aside. Chop the prawns into tiny pieces or simply add to the food processor and pulse for a few seconds
Check on the potatoes, once it is done take it off the heat and drain.
Add the drained potatoes to a bowl and slightly mash with a fork, add the peas, turmeric and the prawn mixture and mix all together till well combined. Check for salt and seasoning and adjust accordingly.
To make the samosa
Make balls from the dough as seen in the picture below. (Make them bigger or smaller according to personal choice)
Take a ball of dough on at a time and roll into a thin oval or circular shape. (This can be achieved by using a round cutter)
Cut the flat out dough down in the middle to form a semi circle, fold the dough to form a cone with one edge overlapping another and seal the edge with water.
Add the potato filling to the cone and seal the water to form a triangle. Cut off any excess dough and press the edge with a fork as seen in the picture below. Continue this process till you have exhausted the batter and filling and then set aside.
Place a shallow frying pan on a medium heat and add vegetable oil and allow to heat up. To test the oil if it is hot enough, add small dough and if it floats on top of the oil then it is ready.
Add the samosa to the oil making sure it is not overcrowded, reduce the heat and fry on both sides till golden brown, continue this process for the rest of the batch. Take it off the heat and drain on a kitchen towel.
Serve with lime, homemade sauce or the good old, never disappointing ketchup.