 |
| Homemade Samosa Wrappers |
Homemade Samosa Wrappers are so easy to make.
All you need are simple ingredients, you already have in your pantry.
Once you try out this recipe, you won’t go back to store bought Samosa Wrappers. Take my word for it.
Here’s a video recipe for How to make Homemade Samosa Wrappers.
Ingredients for the Homemade Samosa Wrappers
– 120g All purpose flour (Plain white flour)
– 3 tablespoonful of vegetable oil or melted margarine
– Half teaspoon Dry parsely,Thyme or herb of choice(optional)
– Half leveled teaspoon of salt
– Warm water(as needed)
Preparation:
- Pour the flour into a bowl, add salt and add the 3 tablespoonful of vegetable oil and warm water.Mix well until you get a stretchy dough.
- Cover with an airtight plastic wrap and leave to rest for 15 minutes.
(You can also refrigerate or freeze the dough for later use)
- After 15 minutes, knead the dough to make it more stretchy and elastic.
- Cut out a bit, roll out with a rolling pin . Make sure its not so thin, should be about 3mm in thickness.
- Using a circular cutter, cut the rolled dough, and remove the excess dough at the corners, and then cut the circular shape into 2 diameters(2 half circles of equal sizes).
- Rub water on the straight edges of one of the dough and shape it into a cone (the shape of a party hat).
And now you can add your samosa filling, fold and fry or bake as desired.
Extra tip: This homemade samosa wrapper can also be used as a pie crust
I like this
Author
Thanks Juliet
I read the tutorials in try it out l,it was yummy though the dough isn’t thin because this is my first trial I hope you can enlighten me more….thanks
Author
Hi Hafsa, thanks for your feedback. I’m glad you enjoyed it.
I guess you are comparing it to the storebought wrappers.
The store bought samosa wrappers are made by machines which are precise in cutting and rolling
the dough. And most are made with dough stabilizers that make the dough stay flat and crisp.
Next time , you can try rolling it out as flat as you possible can .
I mean for the oil
Author
Got it and answered you already 🙂
Hello, God bless you for sharing these recipes. Please do you mean 3 tablespoonful of the normal eating spoon or measuring spoon?
Author
Hi Lanre, for the oil, it’s the eating tablespoonful.
How do I make cone shape samosa? thanks.
Hello madam, if I choose to use springroll wrapper for my samosa, please how do I get the cone shape?
Hello madam, if I choose to use the springroll wrapper for my samosa, please how do I get the he cone shape?
Hello madam, if I choose to use the springroll wrapper for my samosa, please how do I get the he cone shape?
Please can we have the recipe to the sauce beside your samosa and spring rolls, as in the pic.
It's pepper sauce,see pepper sauce recipe here
PLS WAT ELSE CAN I USE BECAUSE I DONT HV NON STICK PAN.
hi how many samosas does this recipe make?
About 15 or more.
Ma I love d pix of d samos.will I use deep fry
Thanks dear, you can use a deep fryer or a frying pan.
Thanks for dis recipe, I tried it but d dough is very difficult to roll cos of d stretching nature soy samosa wrap was so tick after frying…. what els can I do to get a light wrap? n I also want to ask if samosa can stay for more dan a day without going bad?
Roll it flatter , but if you want something lighter, then try our homemade springroll wrapper here https://www.nigerianfoodtv.com/2012/12/homemade-springroll-lumpia-wrappers.htmlYes samosa can stay for more than one day, but you'll have to reheat in the microwave.
Good I stumbled on your site, so lovely easy to get information! keep on your good works.
Thanks Aniba 🙂
Sorry, where does the warm water come in?
In step one dearie .
Hi dear, I guess you meant the cone shape of Samosa. If you watch the video, you would see how I made the cone shape and the dough was firm(you don't need baking powder to make it firm). As for the taste of the wrap, if you want to get the taste of store bought wrappers(which are usually filled with preservatives and extra salt),you should add a little more salt to yours.
Ok,I tried this recipe but it was not easy for me to get the cone shape of sharwama because the dough was not firm,but I can get the shape with springroll wrap. Secondly, after frying, the wrap was a bit tasteless. Any advice? My dough was like that of eggroll to be precise and no baking powder.
Yes we eat samosa dear.. it has become of our favorite snacks
Wow , this is how my mum does it in india. You are a great woman.I didnt know Nigerians eat samosa too 🙂