There’s something so satisfying about biting into a perfectly crispy samosa—the kind where the flaky pastry cracks open to reveal a deliciously spiced filling. Whether you’ve had them at a party, a street food stand or served at family gatherings, a good samosa recipe has a way of stealing the show.
What’s fascinating is that they trace their origins back to ancient Persia, where they were known as “sanbosag.” Traders and travellers are thought to have introduced them to South Asia between the 13th and 14th century. Over time, samosas became a beloved snack across India, Pakistan, and other parts of the subcontinent, each region adding its own twist to the filling and spices. Today, they are enjoyed worldwide, with variations in Africa, the Middle East, and even in Western cuisine.
In this post, I’m going to walk you through a simple samosa recipe to make these tasty little parcels right in your own kitchen. Trust me, it’s easier than you think, and once you try homemade samosas, there’s no going back!
Recipe for Samosa Wraps
Ingredients for Wraps:
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1 teaspoon corn flour
- 1 cup flour
- A little water
Preparation:
- Mix all the dry ingredients (flour, sugar, salt, and corn flour) together. Gradually add a little water, mixing until the batter is smooth and free of lumps. It should be neither too thick nor too thin. The samosa sheet is wider than that of the spring roll sheet.
2. Heat a non-stick pan over medium heat. Lightly brush the pan with the batter, ensuring it’s evenly coated. Heat for about a minute, then flip to cook the other side for another minute. Your wraps are ready when they are slightly golden. Repeat until all the batter is used. This mixture yields about 16 samosa wraps.
Ingredients for Samosas Fillings:
- Minced beef or chicken
- Bell peppers (diced)
- Green chili peppers (blended)
- Sweet corn (optional)
- Carrot (shredded)
- Seasoning (Knorr or soy sauce)
- Sesame oil
- Scotch bonnet peppers
- Vegetable oil for frying
- Spring onions (chopped)
- Garlic
- Ginger
- Curry powder
- Parsley leaves (optional)
Preparation:
- Heat a little vegetable oil or butter in a pan over medium heat. Sauté onions, garlic, ginger, curry powder, and green chilli until onions are translucent.
2. Add minced beef or chicken and cook until browned. Stir in shredded carrot, scotch bonnet pepper and seasoning. Cook until the meat is well done.
3. Add diced bell peppers, spring onions, parsley and sweet corn. Cook for an additional 2-3 minutes. Remove from heat and let cool.
4. Divide the samosa wrap dough into 4 equal parts. Form each part into a cone shape, sealing the edges with a water-flour mixture.
5. Fill each cone with the meat filling and seal the top edge to form a triangle.
6. Heat oil in a deep pan over medium heat. Fry the samosas until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.
7. Serve hot with your favourite sauce and enjoy with a chilled drink or yogurt.
Enjoy your homemade samosas!
FAQs About Making Nigerian Samosas
Can I bake samosas instead of frying them?
Yes, you can bake samosas for a healthier option! Preheat your oven to 180°C (350°F), brush the samosas with a bit of oil or egg wash and bake for 20–30 minutes until golden brown, turning them halfway through for even cooking.
What kind of fillings can I use for samosas?
While some traditional samosas use potatoes, I prefer to skip them in my recipe. In Nigeria, popular fillings include minced beef, chicken, or vegetables like carrots, green peas, and bell peppers, all seasoned with spices like curry, thyme, and Scotch bonnet peppers. You can customize the fillings to your taste!
How do I prevent my samosas from becoming soggy?
To keep your samosas crispy, make sure the filling is not too wet. Allow any moisture from the cooked filling to evaporate before wrapping the samosas. Also, fry them in hot oil (around 170°C/340°F) to ensure they crisp up quickly without absorbing too much oil.
Can I make samosas ahead of time?
Yes! You can make samosas ahead and store them in the freezer before frying. Once wrapped, place the uncooked samosas in a single layer on a baking sheet and freeze. Once frozen, transfer them to a sealed container or bag. When ready to eat, fry directly from frozen on high heat and the oil should be very hot.
What’s the best way to store leftover samosas?
Leftover fried samosas can be stored in an airtight container in the fridge for up to 3 days. To reheat, place them in an oven at 180°C (350°F) for about 10 minutes to restore their crispiness.
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