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Make Delicious Samosas With This Easy Recipe

Samosas are mouth-watering spice-filled pastries; they are made of dough and are deep fried or baked.

Popular in the Asian part of the world,  through cultural diffusion, they have found and made a home in Nigeria. It is the most craved appetizer at wedding receptions and parties, also referred to as small chops. You don’t have to wait for the next wedding reception to enjoy these small delights, you can make yours at home – they are surprisingly easy to make.


For the dough/ wrapper

  • Warm water
  • A pinch of salt
  • Vegetable Oil;
  • 2 cups of all purpose flour

For the filling

  • Salt
  • Chili pepper
  • 1 tablespoon of vegetable oil
  • Stock Cube;
  • Black pepper
  • Red pepper ( tatashe)
  • 1 teaspoon of thyme
  • 1 teaspoon of curry
  • Garlic and garlic powder;
  • Minced onion
  • Green peas
  • Green pepper
  • Two carrots
  • Cabbage
  • Two potatoes
  • Minced beef or chicken


For the filling

  • Wash and slice all the vegetables into thin stripes
  • Mince the ginger and garlic if you’re using the raw ones
  • Wash and peel the potatoes and cook them for five minutes in salted water
  • Add the peas to the already boiling potatoes and cook for an extra five minutes till they’re soft
  • Heat up one tablespoon of vegetable oil in a pan, then add the minced ginger and garlic, black pepper, thyme, curry and stir fry them for one minute
  • Add the red pepper, carrots and green pepper and stir fry for an additional two minutes
  • Add the minced chicken/beef Fry the meat until its colour turns pale;
  • Add the cabbage, salt and stock cubes.
  • Add the cooked potatoes and peas, finely chop them or mash them
  • Stir fry this mix thoroughly and set aside to chill.

For the dough/wrapper

  • In a bowl, mix water, two cups of flour, 1 tablespoon of vegetable oil, pinch of salt together. Mix the ingredients together, until you have a stretchy dough
  • Cover the dough with an aluminium foil or an airtight plastic container and leave for 15 minutes, after which, you knead your dough to make it more elastic;
  • Roll out the dough to a thickness of 2-3mm using a rolling pin
  • Using a cutter, cut out a triangle shape with the dough, spoon in your samosa filling and carefully close the triangle
  • Heat up vegetable oil in a pan, make sure it’s not too hot
  • Carefully place the samosa and fry till light brown
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Amara Adanna Ogbonna

Amara Adanna Ogbonna is a Christian, foodie, and lover of arts. She spends most of her time on Facebook.

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