You don’t have to wait for your next part for a beef samosa.
Small chops are to Nigerian parties as oxygen is to humans. Maybe a bit of an exaggeration but we all know a Nigerian party will certainly offer some samosa.
2 cups plain flour
3 cups vegetable oil
1 teaspoon salt
2 pcs Irish potatoes
200 grams minced meat
1 teaspoon garlic powder
1 pc spring onions
1 pc seasoning cube
1 teaspoon curry powder
3 pinches cayenne pepper
To make the dough
Pour the flour in a medium bowl with ¼ teaspoon salt,
3 tablespoons of oil and mix till oil is well incorporated with the flour.
Add about ¼ cup warm water and mix until soft and stretchy (but not too wet). A
dd more water if required.
On a clean surface knead the dough with your hands. Cover the dough with plastic wrap for about 20 minutes. Set aside.
To make the filling
First, peel and dice the potatoes and carrot and cook in water with salt for about 5 minutes or until soft. Chop the spring onions finely. Set aside. Pour oil into a frying pan and allow to heat for about 1 minute. Add in the spring onions, garlic and curry. Allow to simmer for a bit.
Add the minced meat and allow to cook until it is no longer pink. Season with Maggi, ¼ teaspoon salt and cayenne pepper. Add in the vegetables and allow to cook for about 4 minutes.
Final step in making the samosa
Divide the dough into about 8 portions. Using a rolling pin flatten the dough about 6 inches wide in a circular shape and then cut in half using a knife. Roll into the shape of a cone (seal edge by wetting it a bit), tip facing down and add in the filling. Fill up about ¾ way. Wet the edge to close it up.
Repeat for remaining dough.
Heat up oil on medium heat for a few minutes. Put the samosa into the oil (do not overcrowd) and deep fry until golden brown. Remove from oil and drain on a paper towel.