Raise your hand if you are a Nigerian and don’t like small chops.
Everyone loves small chops, especially Samosa, and it has become a regular feature at Nigerian parties. The good news is that you don’t have to wait for the next party to gate crash just because you want some Samosa (don’t worry your secret is safe with us).
Although Samosa is originally an Asian dish, Nigerians have been able to customize it to suit our taste and we all love it. The good news is, it is easy to make and you don’t have to rob a bank to prepare it.
Ingredients you will need:
- 120g all-purpose flour
- 3 tablespoonful of Nosak Famili vegetable oil
- 1/2 teaspoon of spice (thyme or any other you prefer)
- 1/2 teaspoon of salt
- Warm water
- 2 medium Irish potatoes
- 2 medium carrots (optional)
- 2 handfuls of green peas
- 200g minced beef/chicken
- 2 cooking spoonful of Nosak Famili vegetable oil
- Stock cubes
- 1 stalk of spring onions or minced onion
- 1 tiny garlic/ a pinch of garlic powder (optional)
- Chilli Pepper
- 1 teaspoon of curry powder
- Salt (to taste)
Nosak Famili Vegetable Oil for deep frying
How to make:
To prepare the filling:
- Wash and peel the Irish potatoes and carrots. Chop into tiny bits, add green peas, sprinkle a little salt and cook for about 5 minutes. Take off the heat once the vegetables get soft and set aside.
- Slice onions in circles and set aside.
- Heat up vegetable oil in a small pot, add the onions, curry and garlic powder, and stir for a few seconds.
- Add the minced beef/chicken and stir-fry until it turns to a pale colour (if you’re using chicken, it will be white)
- Add stock cubes, pepper and salt to taste.
- Then, add the cooked vegetables and mix together on medium heat for about 2-3 minutes and set aside to cool.
To prepare the dough:
- Pour the flour into a medium mixing bowl. Add salt, vegetable oil (about 3 spoonful) and warm water. Mix till you have a smooth stretchy dough.
- Cover the lumpy mixture with an air tight plastic wrap and leave it to rest for 15 minutes.
- After 15 minutes, begin kneading the dough to get a more stretchy and elastic dough.
- Cut out a portion and roll out with a rolling pin to a thickness of about 2-3mm.
- Using a circular dough cutter or the tip of a round glass bowl, cut out the dough in circles, removing the excess dough at the outer edges.
- Now cut the circles in two equal halves and smudge water on the straight part of the semi-circular dough.
- Shape the dough into cone sizes (but don’t close it up yet).
- Begin taking 1 spoonful after the other of the filling and add some of it into the cone shaped dough. Repeat for all the dough you have.
To fry the Samosa:
- Heat up some Nosak Famili vegetable oil in medium heat and fry the Samosas in it. Fry both sides until the colour changes to light brown.
- Remove the made Samosa and place them into a sieve lined with paper towels drain oil.
Now that you can make Samosa, you don’t have to give the caterers at parties that evil eye when they let you know small chops is finished!
Are you a lover of small chops? Did you like this? Do drop a comment below or on our social media platforms.