If you love eating samosa or plan to serve it at your wedding or party, you can spend less by preparing it yourself at home? The best part is that yours can even be crispier and tastier than store-bought samosas. These snacks are very easy and cheap to make and require few ingredients.
This post presents a step-by-step video tutorial on how to make samosa snack from start to finish – including making the outer wrappers and the inside (samosa fillings).
I also included a written explanation of the steps involved, in case you prefer reading or want a quick reference. Now, swipe or scroll down and let’s get started.
How To Make Samosa Wrappers and Fillings (Video)
Play the samosa video tutorial below (also, written steps are further down below).
*To make vegetable-only samosas, omit meat and you’ll have a delicious vegetable samosa.
- RELATED: How to Make Crispy Spring Rolls (w/ Recipe for 100 Pieces)
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A RECAP OF THE STEPS: (1) Make samosa wrappers and set aside. Skip this step if you prefer to make the samosa wrappers or buy ready-made ones; (2) Make the fillings; (3) Fold a samosa wrapper into a cone shape and seal with water or flour-paste; (4) Scoop some samosa filling the samosa cone and close/ seal the top; (4) Fry in hot oil.
HINT: The above recipe used chicken with vegetable for the samosa filling. However, you can use any meat, or even omit the meat and use only vegetables or you can substitute any meat for chicken).
How to Make Paper-Thin Samosa Wrappers in Large Quantity at Home (recipe for 50 samosa wrappers)
If you prefer reading to watching videos, this section contains instruction for how to make many samosa wrappers at once (video is below). Further down here, you can also find a written explanation for steps on how to make samosa fillings (video is also above). Here goes…
Play the tutorial video below and watch how samosa pastry sheets are made.
*The list of the steps with explanations in the above video tutorial can be found down below if you prefer reading steps to watching a video.
MORE NIGERIAN SMALL CHOPS HOW-TOS:
- How to Make Party Doughnuts (w/ Ingredients for 50/ 100 Doughnuts)
- How to Make Fluffy Puff Puffs Easily (including a recipe without yeast)
What if you had pre-made samosa wrappers at home, every time you want to prepare samosa snacks? That would save you tons of time, right? Pre-made samosa wrappers are sold in Asian and Indian-owned supermarkets and other stores all over Nigeria – just ask at the counters.
Do you know that samosa wrappers can be pre-made (in advance) and stored in the freezer for as long as 6 months? That’s just what I do.
I make my samosa pastry sheets on weekends (or whenever I find the time) and pack in the freezer. I even make the fillings in advance. I make enough to last us a week. That way, making samosa for breakfast or afternoon snack takes me a few minutes and only involves scooping fillings into the wrappers and frying.
So, if you have a family or party/ wedding, make your samosa wrappers yourself, and do them in advance. Store in the freezer for whenever you want to use them.
Samosa wrappers are very easy to prepare – only flour, water and your stove/ gas cooker, as shown in the above videos. Also, it doesn’t take much time to prepare. The ingredients are easily available and cheap.
RECAP: INGREDIENTS LIST FOR 50 SAMOSA WRAPPERS:
- 3 cups all-purpose flour
- 1 and 1/2 teaspoon salt
- 1 and a half cups of water
- A little oil – any vegetable oil or olive oil, to brush the pastry dough with
- Standard measuring cup
- Bowls to mix the dough
- Frying pan to stir-fry the fillings
- Griddle to heat the flat samosa wraps
- A good cast-iron wok or deep pot to fry the folded samosas
- Skimmer/ strainer spoon to sieve out the samosas from the hot oil
- Colander or rack to keep the fried samosas drained of excess oil
NOTE: This recipe makes about 24 circular, wide samosa wrappers which can be cut into half each to make 50 samosa snacks. To make 100 samosa wrappers, simply double the above recipe.
A. PREPARATION: Steps for Making Samosa Wrappers (Preparation Video is above)
1. Mix all dry ingredients together (salt, flour)
2. Make the samosa dough: Add a bit of water and mix with your fingers. Gradually add more water as you go on. At some point, the flour will become crumbly (like garri).
Slowly add s bit more water and keep mixing until there’s no more dry flour. Keep mixing until it forms a smooth dough/ ball (slightly hard but not too hard and not too soft, and not sticky consistency). The dough should look and feel like a smooth pounded-yam.
3. Knead the dough for about 2 minutes.
4. Cover the Pastry: Cover the dough and leave it to rest for about 20 to 30 minutes
5. After 20 or 30 minutes: Divide the dough into 24 equal-sized portions or balls and keep aside.
6. Roll into a flat circular dough: Next sprinkle some flour on a flat surface or board and then roll out each ball into a flat circle (between 4 or 5-inch diameter) and keep aside. Do this for all 24 balls of dough.
7. Layer all the flat dough: Next, brush on some oil on the top of one flat sheet of samosa dough. After that, sprinkle some flour on the oiled/ flat samosa dough. Then, sprinkle some flour on top of the oiled flat dough.
8. Now, take another flat dough and put it on top of the one that you have oiled and floured – so that it covers it to form a layer.
9. Now, brush on some oil on the top layer, then sprinkle some flour, and finally cover it with another flat dough – just like you did above.
10. Repeat this process for all the other flat dough – oil, sprinkle some flour and cover with another flat dough to form a layer. [Watch the video to see how to do it faster if you are making many samosa wrappers/ sheets).
11. Once the flat dough layer is in one single layer, use your palm to gently press down the layered dough top; turn it to the other side and press with minimal pressure.
12. Then set them aside.
13. Next, turn on your cooker or stove with medium heat and put a frying pan or skillet on top. Let the empty pan heat for a few seconds, and then place the flat samosa dough on top and then use your palm to press and turning the dough so that it can heat and cook evenly on every side.
14. You should see some small puffs on the dough – that’s a sign that the heat is getting inside and it is ready.
15. After about 5 to 10 seconds, turn it on the other side and repeat the process.
16. Take off the samosa from the pan and set aside.
17. Repeat this process of heating for each of the flat samosa dough, until the last one.
18. Trim off the ends: Cut off the edges of the round flat samosa wrapper layer pack. Watch the video to see how it is done.
19. Separate the Sheets: Now, start peeling out the samosa sheets, one by one, from each group of heated dough (watch the video to see exactly how to do it).
20. After separating all the sheets, lay them on top of each other – one by one, and then store them aside or in the freezer for use later.
*NOTE: HOW TO USE AN OVEN TO MAKE SAMOSA WRAPPER SHEETS: Another option is to use an oven instead of a stove/ gas cooker to heat the flat samosa dough. You could lay them into a baking tray and into a 93 degrees celsius (i.e. 200 degrees Fahrenheit) pre-heated oven. Once you see the first layer puff up, it’s time to take them out of the oven.
TIPS FOR MAKING SAMOSA IN UNDER 10 MINUTES
Making samosa wrappers from scratch is what makes making samosa look like it is time-consuming. If you have pre-made samosa wrappers, all you need to do is just prepare the fillings and scoop into each wrapper cone and fry.
By the way, many supermarkets in Lagos, Abuja and other Nigerian cities sell ready-made samosa wrappers/ sheets if you prefer to buy them. Just ask people you know for where to buy samosa wrappers near you.
If you’d like to save money, just follow our steps above to make your own samosa wrappers at home.
II. How to Make Samosa Fillings (Explanation)
*The video is above if you prefer watching someone do it.
a. Vegetable Samosa Recipe and Ingredient List
- Irish potato peeled and diced into tiny cubes (measure about 1 cup of the diced potatoes)
- 1 medium onion – chopped into small pieces
- 2 garlic cloves – crushed
- 1 Tablespoon grated ginger
- 1/2 cup frozen green peas
- 1 carrot – diced into tiny pieces
- 1/2 (half) teaspoon curry powder
- Mixed spices of your choice (optional)
- 1/4 teaspoon dry pepper powder (optional)
- 2 tablespoons vegetable oil
- Salt – add to your taste
PREPARING THE VEGETABLE SAMOSA FILLING:
- Heat the vegetable oil in a frying pan, and add the diced onion and garlic,
- Fry for 10 mins until soft.
- Next, add the vegetables (that is: carrots and peas),
- Then, add some salt to your taste.
- Stir well and cover to cook for 30 mins (until done);
- The samosa filling is ready;
- Keep it aside to cool.
b. Chicken Samosa Recipe
- All vegetable samosa ingredients (above)
- Minced chicken (about one-quarter kilograms (1/4 kg))
c. Meat/ Beef Samosa Recipe
- All vegetable samosa ingredients (above)
- Minced meat (any meat – chicken, beef, ram, your choice) – (1/4 kg)
MORE WEDDING/ PARTY FOOD IDEAS:
- How to Make Party Doughnuts (w/ Ingredients for 50/ 100 Doughnuts)
- How to Cook Party Jollof Rice (w/ Ingredients for Cooking 1 Bag/ Half Bag of Rice)
Quick Samosa Overview
What is Samosa? Samosa is a spicy, golden and triangular-shaped fried (sometimes baked) delicious snack with vegetable and/ or meat stuffing and a crispy outer skin/ wrapper.
While it is popularly served as finger food/ small chops at Nigerian weddings and parties and also eaten as a breakfast and lunch snack in many homes and offices, it has it is said to have originated from India/ Asia.
What are the ingredients for making samosa? Samosa has two parts – the external skin or wrapper and the filling. Samosa wrappers are made from flour, water and a tiny bit of vegetable oil.
Samosa filling is made from a mixture of vegetables (potato, green peas, carrots, onion, garlic, curry powder, and mixed spices) and/ or minced/ diced/ shredded meat (beef, chicken or ram meat).
Now you know the ingredients you require to make samosas. Swipe or scroll up for the steps and video tutorial that shows how to prepare samosa from scratch.
Conclusion: Practice Until You Master Making Samosa at Home
I highly recommend that you not just read this post without taking action. Save this page and come back to it later. I want you to practice along.
Buy some samosa ingredients and come back to this page to practice along with the above-written steps or video tutorials. Do it yourself a few more times to become better at it and master the process without looking at the tutorials.
Once you have become comfortable with making samosa wrappers and fillings in small quantities, you should be good enough to prepare samosa for up to 50 or 100 persons (wedding or party guests).
There you have it – a quick and easy way to make samosa snacks from scratch. I hope enjoyed this post? If you ever try any of the recipes above, tag us (on social media) with a picture of your samosa. By the way, what’s your favourite type of samosa – chicken, beef or vegetable samosa? Comment down below to tell me.
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