Nigerian Samosa is actually the good old Asian Samosa. It is a ”borrowed” recipe which has become very popular in Nigeria, that a lot of folks really think it’s a Nigerian delicacy.
I guess you thought so too *wink*wink*
The only thing Nigerian about samosas, is the love Nigerians have for this tasty snack ☺. Samosa is usually served at most Nigerian parties as an appetizer, and also classified as a ”small chop”(that’s a coined phrase for ”finger foods”) .
Well, if you are one of those who never get to eat one of these at those parties, Here’s the popular Nigerian Samosa recipe for you. Enjoy.
* Click for video recipe of How to Make Nigerian style Samosa
Ingredients for Nigerian Samosa
This makes 16 samosas:
For the Samosa dough, you’ll need:
- 120 gr All purpose flour (Plain white flour)
- 3 tablespoonful of vegetable oil or melted margarine
- Half teaspoon Dry parsley,Thyme or herb of choice(optional)
- Half levelled teaspoon of salt
- Warm water(as needed)
Ingredients for the The filling:
- 200 gr minced beef/chicken
- 2 medium Irish potatoes
- 2 medium carrots(optional)-
- 2 handfuls of green peas
- 1 long stalk of spring onion OR minced onion
- 1 tiny garlic/a pinch of garlic powder
- 1 teaspoon of curry powder
- A pinch of black pepper (optional)
- 1 stock cube
- 2 cooking spoonfuls of vegetable oil
- chilli pepper(cayenne) (to taste)
- Salt (to taste)
- Vegetable oil for deep-frying the Samosas
Note: Samosas can also be baked so, skip the vegetable oil for deep frying, if you opt for baking.
To make the Nigerian Samosa filling
- Cut the spring onions into thin circles and set aside
- Wash and peel the Irish potatoes and carrots. Cut into very tiny bits and cook in salted water for 5 minutes. If using fresh peas, add it to the carrots and potatoes and cook for 5 more minutes until all the vegetables are soft. Strain and set aside.
- Heat up the oil in a pot, add the spring onions garlic, curry, black pepper(if you’re using it) and stir-fry for few seconds
Tip: Frying the spices, releases their natural flavors and oils.
- Add the minced meat/chicken. Stir-fry the meat until the colour changes from pink to a pale colour(if you’re using chicken,the colour will be white).
- Add the stock cubes,chilli pepper and salt to taste. Then add the cooked vegetables.
Mix thoroughly, Set aside and leave to cool.
To make the Nigerian Samosa dough:
- Pour the flour into a bowl, add salt and add the 3 tablespoonful of vegetable oil and lukewarm water. Mix well until you get a stretchy dough.
- Then cover with an airtight plastic wrap or aluminium foil and leave to rest for about 15 minutes.
- 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 3-4 mm 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);Now take a spoonful of the Samosa filling and scoop it into the cone shaped dough.
- Don’t over fill it. Rub some water at the edges and seal tightly.
- Repeat this process for the remaining dough.
- Heat up some oil until moderately hot and fry the Samosas in it.
- Fry both sides of the Samosa until lightly brown and transfer into a sieve lined with paper towels and Enjoy!
TIP: If you’ll rather bake the samosa, brush with oil or egg wash, set your oven to 180º C and bake for 15 minutes. Nigerian samosa is enjoyed with a chilled drink or any local Nigerian Drink.
You can also try our homemade spring roll wrapper recipe, if you want a thinner wrapper for your samosa.
>>Click for more Nigerian Small Chop Recipes
Other related recipes :
- Chin Chin recipe
- Nigerian Chicken Pie
- Nigerian Sausage Rolls
- Nigerian Egg Roll
- Nigerian Scotch Eggs
- Nigerian Fish Rolls
- Nigerian Fish Pie Recipe
- Nigerian Meat Pie
- Nigerian Buns
- Puff puff recipe
Thanks for the recipe
Do they use egg, milk and butter and sugar in samosa
Thank you so much for this simple and straight forward explanation.
I went to know the step of doing doughnut
here it is https://www.nigerianfoodtv.com/nigerian-donuts-nigerian-doughnuts/
I love everything I see. And want to learn it
Wow! This is awesome.
Can I store the samosa after filling for Sunday use?
Yes Funmi, you can store the filled samosa in the freezer
and fry when you want to.
Am impressed with the procedures. Really appreciate it. Thanks so much.
Glad to be of help Khadijat
God bless you
In your video, did you use chicken or beef?
I used beef
Whao, I’m really impressed with the simplicity of the explanations. Thanks.
My pleasure Sodiya
and thanks for the comment.
This was awesome
Please how do I save your videos on my phone
Pls try to get us an app on android…. Ya too much. From Segun
I sure will
Hey Nikky, do u have an Android or IOS App for this site? If no, I can help u make them
Thanks Noah, I have an amazon app and
I will get back to you if I need another.
I mix mine with butternut melted I hope is ok
Hi Pink, do you mean Nut butter?
I tried it yesterday it cane out nice but I couldn’t get the shape, how do I get it perfectly
Hi Kristen, it’s practice and practice,
Take your time hun, and also watch the video on the page to see how I did it.
I’m sure you will ace it the next time. Keep me updated 🙂
Hello. You didn’t mention yeast in the recipe. Is it not needed?
No Olole, yeast is not needed for samosa.
Hi, I’m a high school student and I’m making this for a project and I was just wondering whether this was an appetizer or an entree?
Hi Maddy, where I live, entree and appetizer are the same, but if what you mean is
using samosa as a ”main course” then it depends on the occasion.
In Nigeria, we enjoy it as a snack, entree and appetizer.
Thanks for this lovely tip, my question is,the dough always get too soft, how do I go about this
you should use less water when making the dough
and roll the dough on a lightly floured surface.
Hope this helps.
Must I eggwash if frying
Hi Marvis, you don’t have to egg wash if frying the samosas.
Tanks alot,but pls how many pieces of samosa can I get from 2kilo,pls I really need to know
Hi Precious, that will make 300+ pieces aprox.
that was the first best meal I ever had
Good to know Danielle 🙂
Hi, I would like to subscribe for this web site to get hottest updates, thus where can i do it please help.
If using a desktop or laptop, it’s at the top of the page(right hand side), if on mobile, it’s below the page.
The raw meat was fried without boiling won't it still taste raw
No it won’t Madinat 🙂
Madinat.Hello Niky, thanks for the tips, my question is that according to the discretion the meat raw meat was fried and not boiled won't DAT taste raw.
No it won’t be raw Madinat 🙂
good day, thanks for your wonderful lessons i think i learnt something new from what i use to know
Hi please how many will I get with you measurement. Thank you
ohhh…this is nice come over for sallah at my home for thats my sallah snack
Thanks for this page. They way u explain it is very understandable. I tried meat pie for DE first time ever thru ur page and it comes out great. My husband won't stop asking for more
God will continue to replenish you with more ideas, thanks
Hello Niky….I just saw this, will download the video so I can try it first cuz am preparing for my mum event….Pls i hope u will be there to correct my errors when trying it….thanksU are the best, I appreciate ur effort on this ur blog!!! clay
After a successful pancake last week,
I’m here again for samosa.
Thanks for what you do and the simple and clear process.
you’re welcome Ogar and thanks for your sweet feedback
Pls ma help us with dessert cake recipe
I was thinking of what to teach women in my place. Of worship I think I have one now. Thanks to you Nky love ur work God bless you
Thanks alot, i really like d tips and have tried it too , it came out very delicious but wen i fry. It tends to soak veg oil and comes too oily. Wat do i do?
I nid 1200 pieces of it like 2 samosa in one nylon aw much will it cost me?
U too much, i will try it
U are too much, i will try it
How do u make the sauce in this pix with the samosa i.e the sause you use to eat the samosa
please. I'd love for you to have an app or an eBook (free by the way) so I could really learn.. I'm literally a dummy… want to spice up my cooking.. thanks
Ok, free app can be found on amazon here http://www.amazon.com/Nigerian-Food-Recipes-And-TV/dp/B018I8PM2G/ref=sr_1_1?s=mobile-apps&ie=UTF8&qid=1451471011&sr=1-1&keywords=nigerian+food+tv , but will be up in playstore soon .
Hmmm, first time of hearing dia samosa. Pls dear wat is dry parsley and is there any substitute for it. Tnx
thanks will try it today
u are just too wonderful.
thanks hun 🙂
Hi; if using a springroll wrapper, how do I seal it up after filling?
May the gud Lord bless u
And u too hun 🙂
hi. Thanks for d breakdown. It's quite simple to follow. But my dough keeps sticking.i used a bit of corn flour but it (d dough) follows d rolling pin. I'm supposed to deliver this work by morning n I'm stuck on d wrapper. The filling tastes nice but d wrapper is where I need immediate attention. I also noticed is thicker than d usual samosa. Please I'm trying to make a business out of this and it's my first trial.u Can imagine what I'm going thru
First, you did not use the same ingredients as written above, because I didnt add any corn flour to mine.Second,I think you should have perfected it first before trying it for business.Third, I also think you added too much water, pls watch the video to see how i did mine and follow the steps, using the ''exact'' quantity as written above.Fourth,most of the samosas you see are made with springroll wrappers. The original samosa wrappers is usually thicker. But above is a recipe for homemade springroll wrappers, which can also be used for samosa . To solve the sticking problem, simply add a little oil to the dough, instead of flour.
You're welcome 🙂
thanks Nky…..you are really of a great help
You're welcome Tovia 🙂
Thanks so much Buh I tried making mine n it came out tooo thick after frying despite having rolled out the dough very thin. Pls wot am I doing wrong? N den is one modu equal 150g flour in Nigerian markets? Thanks so much cos I love samosa's desperately n need to get it right.
Most of the samosas you see are made with springroll wrappers. The original samosa wrappers is usually thicker. But here's a recipe for homemade springroll wrappers, which can also be used for samosa https://www.nigerianfoodtv.com/2012/12/homemade-springroll-lumpia-wrappers.html And about the modu, I don't really know it's weight.
thank you so much for the oppotunity to know more.
You're welcome 🙂
where is your address. i want to learn
please your address and your phone number. i want to learn
I don't live in Nigeria, but you can learn everything from this website, with the videos too.
Thanks for this recipe. But what about the recipe for Nigerian shawama?
You're welcome. Here's the shawarma recipe here—-> Nigerian Shawarma
U didn't mention baking powder in ur recipe. Does it mean it can be left out?
Baking powder is not necessary.
Is Samosa the same thing with Sharwama?
No shawarma is different from samosa.
Hi, really nice recipe, I need some advice please. I tried making these Samosa but changed my dough to using whole wheat flour, I followed your recipe but when baking these it took about an hour to bake at 180°c but these had just slightly turned brown but not as brown as I wanted them to look, when I tasted them, they were as hard as a rock, I could not bite it, however the inner filling was perfect and soft. Could you please tell me where I went wrong in baking these. I had followed your recipe and the only reason I baked them longer is because the dough looked uncooked, I used whole wheat flour as that's what's mostly used at our home when making Indian food. Sorry for long message, I would really like to cook these again, with whole wheat flour and would really appreciate your advice on getting this right second time. Thank you.
Hi dear,First, by changing to wheat flour, you should have adjusted the liquid in the recipe.Whole wheat flour is drier than plain flour, so you have to add more liquid to the dough. While it is in the oven, bake at a lower temperature 150ºC, you can also brush it with oil or egg wash to give it some shine and crunch, instead of baking it for a longer time.
Thank you so much for your reply, I had rolled the dough to be not to soft and not too hard. However, just an update on this, I had made this again 2 days back added a little baking powder and rolled the dough a lot thinner this time, brushed with oil and cooked on 200°c for total time 32 mins. The outside covering came out much better and was eatable than first time! although it was not as soft to taste as I wanted it to be. Rolling the dough a lot thinner this time helped a lot, I just need to figure out how to make it taste softer, I would appreciate further advice on this please. Thanks again.
Also, the next time I bake this, I will try baking at a lower temperature 150°C as you suggested and keep you updated with how I get on.
Ok dearie, I'll be expecting your feedback.
Hello, I tried making these again and baked at temperature 150°C, after 30 mins the outer covering was still looking uncooked and not browned at all, left to cook another 10 – 15 mins but still looked the same. As these had not browned and still looked uncooked after 45 mins, I changed oven temperature to 200°C to cook and they later browned. I had still achieved the same taste as the second time I made it ( eatable but not entirely soft) , my question now is, will making the Samosa dough with another flour like All purpose flour make a difference in achieving the soft taste?
Yes dear, All purpose flour produces softer dough.
Thanks u so much dear for d knwoledge!God bless u!
You're welcome dear, God bless you too 🙂
I'v bn wanting to learn how to make my favourite snack samosa!tnks for the help…..Najeeba
You're welcome Najeeba 🙂
Thanks very much
You're welcome 🙂
U are d best
thanks hun 🙂
u r simply awesome
Thanks dear 🙂
Tnx for being so selfless.find it so simple,easy to understand,God bless
Thanks dearie, I'm so glad to be of help. God bless you too 🙂
Thanks for this. I've learnt something new today. Lyn.
You're welcome Lyn 🙂
Wao! Just went through ur blog. Thanks am happy to find this today.
I'm glad you came around 🙂
my samosa dough usually stick 2 my cutting board. Why
That's no problem dear, simply dust your working surface lightly with flour.
ure doin a great deal to help people………….thanks..I'll sure try all dis..
You're welcome dearie 🙂
Wow! This so self explanatory. God bless you much.Tosin.
Thanks Tosin, God bless you too dear 🙂
hi my name is Grace,pls do u have a small outlet where i can undergo the training practically i stay in Abuja.pls i need ur direction
Sorry dear, I don't have one at the moment 🙂
Hi Nky, as a newly wed woman….I've learned to cook banga( in my fridge right now), I made puff puff for the family this morning and off to make samosa before the evening comes….all thanks to you girl.muah
You are surely a good wife my dear, a keeper indeed. Keep it up sweetie, you are highly blessed . Thanks dear.
Thanks for sharing. How long does it last cos i want to make it for sale.
If you're making for sale , it's better to make and sell up on the same day, so that they won't go rancid when your customers buy them. But they keep for 3 days in the fridge and 1 month in the freezer.
Tnx so much friend for being so selfless
You're welcome dear 🙂
You're simply d bes. !!!
Thanks dear 🙂
I really don't know dear 🙂
why does it have air bubbles when you fry it
I think it's the moisture/water content trying to escape/evaporate from the mixture as as a result of heat.
you're welcome dear 🙂
How can the samosa dough be stretchy when u don't add water?Pls go tru d recipe again.tnx.
Sorry dear,That was an oversight, thanks for drawing my attention to that. It has been corrected 🙂
Thanks dear 🙂
pls how do i add u up
Hi dear, go to to the right hand side or below this page and subscribe to add my website to your email list 🙂
I will try this
I'm so happy I came across this blog.being looking for how to make this for a long time now.thanks .claire
You are so welcome Claire 🙂
Delicious.. i tried and loved it
I'm glad you loved it dear 🙂
No use of baking powder
Not necessary except you want it to puff up a little bit