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nigerian samosa recipe
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5 from 5 votes

Nigerian Samosa Recipe

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 is one of the countries that love samosa, we never joke with it, especially at parties. This easy samosa recipe comes with step by step instructions.
Prep Time45 minutes
Cook Time15 minutes
Total Time1 hour
Course: Appetizer
Cuisine: Indian, Nigerian
Keyword: Easy samosa recipes, How to make Nigerian samosa, Nigerian samosa, Samosa recipe
Servings: 14 samosas
Author: Ajoke

Ingredients

Samosa dough

  • 250 g all purpose flour
  • 2 tbsp vegetable oil
  • ½ tsp salt
  • water start with ½ cup and add about a tbsp at a time
  • 1 ltr Vegetable oil for deep frying

samosa filling ingredients

  • 2-3 medium size potatoes
  • 12 fresh prawns deveined
  • Salt
  • bouillon seasoning use according to preference
  • Cayenne pepper
  • cup frozen peas defrosted
  • 2 Garlic cloves thinly chopped or minced
  • Ginger about a sugar cube size thinly chopped
  • 1 small onion chopped
  • ½ tsp Turmeric powder
  • ½ tsp Cumin powder optional (substitute with suya spice)

Instructions

  • Note: make the samosa pastry first and set aside for about 30 minutes then move on to make the fillingTo make the samosa pastry
  • Add the flour, salt, cumin (if using) and vegetable oil into a bowl and mix together to form crumbs texture. 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

Potato Prawn samosa 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 1tablespoon 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.
    I pureed the peas so my little one could enjoy it too. You don’t have to do this
  • Add the drained potatoes to a bowl and slightly mash with a fork, add the peas, tumeric 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 pictures above. (Make them bigger or smaller according to personal choice) You should get between 12 and 16 samosas with this recipe
  • 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.

To fry the samosa

  • Place a shallow frying pan on 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 immediately with lime, homemade sauce or the good old, never disappointing ketchup.