Small chops are delicious finger foods popular at parties and gatherings. Here's a basic recipe for a small chops platter featuring three classic Nigerian small chops: puff puff, samosa, and spring rolls:
**Puff Puff:**
Ingredients:
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1 teaspoon yeast
- 1/2 teaspoon salt
- 1 cup warm water
- Vegetable oil for frying
Instructions:
1. In a bowl, mix the flour, sugar, yeast, and salt.
2. Gradually add the warm water while stirring until you have a smooth, thick batter.
3. Cover the batter with a cloth and let it rise in a warm place for about 1 hour, until it doubles in size.
4. Heat the vegetable oil in a deep frying pan or pot.
5. Using a spoon or your hands, scoop small amounts of the batter and carefully drop them into the hot oil.
6. Fry the puff puff until golden brown, turning occasionally to ensure even cooking.
7. Remove the puff puff from the oil and drain on paper towels to remove excess oil.
8. Serve warm.
**Samosa:**
Ingredients:
- 2 cups all-purpose flour
- 1/4 cup vegetable oil
- 1 teaspoon salt
- Water for kneading
- 2 medium potatoes, boiled and mashed
- 1 cup cooked ground beef or chicken
- 1/2 cup peas and carrots, cooked
- 1 onion, finely chopped
- 1 teaspoon curry powder
- Salt and pepper to taste
- Vegetable oil for frying
Instructions:
1. In a bowl, mix the flour, vegetable oil, and salt. Gradually add water and knead until you have a smooth dough. Cover and let it rest for 30 minutes.
2. In a separate bowl, mix the mashed potatoes, cooked meat, peas, carrots, onion, curry powder, salt, and pepper to make the filling.
3. Divide the dough into small balls and roll each ball into a thin circle.
4. Cut each circle in half to form semi-circles.
5. Place a spoonful of the filling on one half of each semi-circle and fold the other half over to form a triangle. Seal the edges by pressing with a fork.
6. Heat vegetable oil in a deep frying pan or pot.
7. Fry the samosas in batches until golden brown and crispy.
8. Remove from the oil and drain on paper towels.
9. Serve warm with dipping sauce or chutney.
**Spring Rolls:**
Ingredients:
- Spring roll wrappers
- 1 cup cooked shredded chicken or shrimp
- 1 cup shredded cabbage
- 1 carrot, shredded
- 1/2 cup bean sprouts
- 1/4 cup chopped green onions
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- Soy sauce to taste
- Salt and pepper to taste
- Vegetable oil for frying
Instructions:
1. In a pan, heat a little vegetable oil and sauté the garlic and ginger until fragrant.
2. Add the shredded chicken or shrimp and cook until heated through.
3. Add the shredded cabbage, carrot, bean sprouts, and green onions. Cook for a few minutes until the vegetables are slightly softened.
4. Season with soy sauce, salt, and pepper to taste. Remove from heat and let the filling cool.
5. Place a spoonful of the filling on a spring roll wrapper and fold the sides over the filling. Roll tightly to form a cylinder, sealing the edge with water.
6. Heat vegetable oil in a deep frying pan or pot.
7. Fry the spring rolls in batches until golden brown and crispy.
8. Remove from the oil and drain on paper towels.
9. Serve warm with sweet chili sauce or soy sauce for dipping.
Enjoy your homemade small chops platter!
