Samosa | The Kitchen Muse

Samosa is a fried or baked appetizer dish that has a savory beef filling. It originated from some parts of Asia and the Middle east (bet you didn’t know that! You’re welcome). It quickly became popular in some parts of Africa, like Nigeria, it is a staple appetizer or snack for us here and more popular as a party appetizer ‘small chops’ and i speak for most Nigerians when i say we absolutely love it!

If you are familiar with Nigerian small chops then you definitely know our friend in the picture above. Samosa is one of the “star” components of a typical small chops portion. Typical Nigerian small chops usually contains Spring Roll, Samosa, Puff Puff, Mosa (Plantain balls) and any protein (Chicken, Turkey, Gizzard, e.t.c). I say it is a “star” component because what is small chops without Samosa?

I have a cousin who takes Samosa off everyone’s plate at any party, if you don’t want it, just pass it to her! She’s absolutely obsessed with it and has made it my job to make it for her every now and again, but i love her, so i indulge her constant samosa craving, lol. I can’t blame her though, its just sooo good and its bite size, not messy and absolutely savory.

Some people bake their samosa dough, but i’d rather make the wrap and use the frying method, i personally think its better and more original that way. In this recipe i will be teaching you how to make the samosa wrap and filling and you’ll find out that its not so hard after all.
Samosa filling is very similar to Empanada filling, but there’s some slight difference in the flavor.

If you are hosting a party and you’re looking for great finger foods or party snacks/appetizers, try this samosa recipe, it is easy to follow, highly savory and crunchy, you are going to love it.
If you’d prefer a step by step video, i’d link one at the end of this post.
Do try it put and i will be waiting on your feedback.
Enjoy Lovelies!

Ingredients

FILLING
250g Mince Beef
3 Tbsp Canola Oil
1/2 Med Onions
1/2 Cup Spring Onions
1 Tsp Curry Powder
1/2 Tsp Garlic Powder
1 Tsp Salt
1 Beef Stock Cube

WRAP
1 Cup Flour
2 Tbsp Corn Flour
1 1/4 Cups Water
1 Ltr Oil (or enough for deep frying)

Directions

FILLING

1. Pour some oil in a pan, when hot, add in mince beef, use your wooden spoon to break down the mince beef in smaller bits so it fries thoroughly and is no longer pink or raw.
2. Add in chopped onions once the beef is cooked through.
3. Add some curry powder, beef stock cubes, garlic powder and some salt to taste. Stir properly to incorporate the seasoning with the beef. Continue to stir till all the liquid in the mix dries up.
4. Add in spring onions and stir that in as well and leave for a minute then set aside.

WRAP

1. Pour flour in a bowl, add in corn starch then whisk it together to incorporate it. Add water to the flour mix to form a paste, mix till its proper smooth and lump free.
2. Set your frying pan on medium heat, using a pastry brush, dip into the flour paste and lightly paint the paste all over the pan (ensure the whole face of the pan is lathered in paste). Make sure the strokes are not too thick or too thin. Allow to cook for a 30 seconds to a minute, then gently peel the side then peel of the whole wrap from the pan. Repeat this process till your paste is done or as many as you need. Clean your pan after every wrap, so residue doesn’t affect other wraps. (Mistakes are inevitable with this, so its okay if you miss it a couple of times, once you get the hang of it, it’ll be piece of cake!)
3. Keep your wrap in a tea towel as you peel them off one after the other, this keeps them warm and makes it easy to take apart when you start making the samosa.

SAMOSA

1. With your samosa wraps in a tea towel, warm up for 10 seconds in the microwave to make sure they are all nice and warm and easy to pick apart.
2. Mix some all purpose flour and some water in a bowl, this is going to serve as an adhesive for the edges of the samosa.
3. Take your samosa wrap and cut in two halves(so it looks kind of like a semi circle). Take one half such that the round edge is facing you and the straight line part is facing away from you, fold the left side towards the middle of the wrap, apply some adhesive on the folded bit, then pull the right side over it,tap it down to ensure the edges are glued, now you have a triangle, lift it up such that the tip is towards the bottom of your palm, like a cone.
4. Put the filling in the pocket you’ve just made, don’t over stuff the wrap and leave some space at the top to close the samosa. Press down one side, such that the base of the triangle closes, then use the adhesive on the open flab, then fold over, using your fingers to seal the end and you have your samosa. Continue this process till you have as much as you need.
5. Pour enough oil in a big pan or a deep pot to deep fry, heat up the oil (medium to high heat). When it’s hot, gently place the samosas in the pot to deep fry (don’t over crowd the pan). Fry on both sides for 3 minutes or till its golden brown on both sides.
6. Serve with your favorite sauce.Enjoy!!!