Homemade Samosa Wrappers

Homemade Samosa Wrappers
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)


  • 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).
See also  Ofe Akwu : Igbo-style Banga Stew/Soup

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

You can also use our homemade spring roll wrapper recipe, if you want a thinner wrapper for your samosa.

Here’s how to make Samosa


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  1. Juliet O Eamon
    December 3, 2022 / 12:02 pm

    I like this

  2. Hafsa minna
    November 23, 2020 / 8:49 pm

    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

    • November 24, 2020 / 12:07 pm

      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 .

  3. Lanre
    November 5, 2019 / 3:45 pm

    I mean for the oil

  4. Lanre
    November 5, 2019 / 3:43 pm

    Hello, God bless you for sharing these recipes. Please do you mean 3 tablespoonful of the normal eating spoon or measuring spoon?

  5. Micheal
    September 20, 2017 / 3:37 pm

    How do I make cone shape samosa? thanks.

  6. Anonymous
    March 20, 2015 / 2:26 pm

    Hello madam, if I choose to use springroll wrapper for my samosa, please how do I get the cone shape?

  7. Anonymous
    March 20, 2015 / 2:24 pm

    Hello madam, if I choose to use the springroll wrapper for my samosa, please how do I get the he cone shape?

  8. Anonymous
    March 20, 2015 / 2:22 pm

    Hello madam, if I choose to use the springroll wrapper for my samosa, please how do I get the he cone shape?

  9. Zainab Igwe
    September 24, 2014 / 12:36 pm

    Please can we have the recipe to the sauce beside your samosa and spring rolls, as in the pic.

    • Nky Lily Lete
      September 25, 2014 / 10:16 am

      It's pepper sauce,see pepper sauce recipe here 

    • Anonymous
      February 3, 2015 / 3:35 pm


  10. Anonymous
    August 31, 2014 / 12:50 am

    hi how many samosas does this recipe make?

    • Nky Lily Lete
      September 4, 2014 / 2:37 pm

      About 15 or more.

  11. Anonymous
    August 18, 2014 / 5:01 pm

    Ma I love d pix of d samos.will I use deep fry

    • Nky Lily Lete
      August 22, 2014 / 8:52 am

      Thanks dear, you can use a deep fryer or a frying pan.

  12. Anonymous
    July 14, 2014 / 4:48 am

    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?

  13. Talent Aniba
    June 11, 2014 / 2:27 pm

    Good I stumbled on your site, so lovely easy to get information! keep on your good works.

    • Nky Lily Lete
      June 13, 2014 / 9:49 am

      Thanks Aniba 🙂

  14. Anonymous
    May 30, 2014 / 12:23 pm

    Sorry, where does the warm water come in?

    • Nky Lily Lete
      May 31, 2014 / 5:39 pm

      In step one dearie .

  15. Nky Lily Lete
    September 5, 2013 / 8:05 am

    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.

  16. Anonymous
    September 4, 2013 / 8:22 pm

    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.

  17. Nky Lily Lete
    August 27, 2013 / 5:58 pm

    Yes we eat samosa dear.. it has become of our favorite snacks

  18. Anonymous
    August 24, 2013 / 11:28 pm

    Wow , this is how my mum does it in india. You are a great woman.I didnt know Nigerians eat samosa too 🙂

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