All You Need To Know About Samosa

Samosa is a popular appetiser or snack in the local cuisines of South Asia, Western Asia, Southeast Asia and Africa. It is a fried or baked pastry with a spicy filling like beef, onions, peas and more that will be detailed in this work.

In Nigeria, it is usually served at parties along with chicken or beef, puff puff, Spring roll and plantain and it is among a collection of finger delicacies called  'small chops'. Originally served to princes, nobles, rich and influential folks as an appetiser, samosa has gradually found its way to the streets an is now enjoyed by everyone.

Samosa is one of the first set of food to disappear at the party. It is a constant phenomenon that everyone in a party looks out for in the small chops section.

The delicacy is widely accepted by Nigerians and can be found at big parties. Many Lovers of Samosa prefer to bake them because it is more convenient and more healthy

So, when next you are served that “small chop” know that it is a continental snack that has Asian roots.

Ingredients for Samosa

Utensils needed

Non-stick frying pan
Pastry Brush
Paper towel
A damp cloth or Aluminium foil
Kitchen shear/ Sharp knife / Pizza cutter

The following ingredients make 8 samosas:

60g (1/4 cup) plain flour (all-purpose flour)

1/2 cup Corn Starch (Cornflour)

2 tablespoonful of vegetable oil or melted margarine

A pinch of salt

3/4 Cup Water

Vegetable oil for deep-frying

For those who don’t have standard measuring cups at home, don’t fret. Let this be your measurement, the ratio of plain flour to corn flour is 2:1 i.e. the cornflour should be half the amount of the plain flour. If you also don’t have corn flour at home, I tried using flour and water, and it also worked.

Filling Samosa

Vegetable oil

200g minced meat or beef

2 medium Irish potatoes

2 handful of green peas

1 handful of Spring onions

Small can of sweetcorn

1 large carrot

Seasoning cubes[maggi]

1 pinch of garlic powder

Chili pepper

Onions

1 teaspoon of curry powder

Feel free to customize the filling to your taste but the classic Indian Samosa must contain Irish potatoes and green peas.

Step by step process of making Samosa Wrap/Skin

1. Sieve the Cornflour, all-purpose flour, salt into a small bowl and mix together

2. Add water to the bowl and mix until it is lump-free. The batter should be smooth and very light. This is crucial

3. In a small cup, mix a little oil and water. You will soon know why you need this.

4. Get some kitchen paper towel, and dap it into the oil-water mixture

5. Rub it on a clean non-stick frying pan. What this does is coat the pan before you start, and clean the pan between each wrapper. Another thing it does is to drop the temperature of the pan, so it is not too hot for the next wrapper

6. Take the brush and dip it into the batter. Place the pan on very low heat. I used number 1 of my electric cooker. If the pan is too hot, the batter will start to set before you completely cover the pan, making the wrap uneven.

7. Brush the batter into the frying pan in short strokes. Remember not to apply too much, what you want is just a light coating of the frying pan. Dip the brush back into the batter and repeat brushing on the frying pan in short strokes until you cover the pan completely with no gaps.

8. When it has cooked through, you should be able to easily lift the edge of the pan. It should come off cleanly, that is how you know it is ready. If it doesn’t come off that easily, just give it a little more time, don’t force it, it will come off the pan easily. Gently, and I mean gently, lift it off the pan. It is easier to use two hands.

9. Lift it off completely from the pan and place it on a damp kitchen cloth. It is important that the napkin is damp, otherwise, the wrapper will dry out then cover with the damp kitchen cloth.

10. Once you take it off, turn the heat back down to 1, or the lowest on your cooker, this is to prevent the pan from overheating. Dip the tissue into the oil-water mix again and rub the pan. Repeat the process again.

Place on top of a damp kitchen towel and cover. Repeat the process again until you exhaust the batter.