Nigerian Samosa :How to make Nigerian Samosa (baked and fried recipe provided)

How to make Nigerian Samosa, Nigerian Samosa Samosas served with sauce

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.

How to make Nigerian Samosa, Nigerian Samosa

How to make Nigerian Samosa, Nigerian Samosa How to make Nigerian Samosa, Nigerian Samosa

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 :




  1. Danielle
    September 3, 2018 / 5:54 pm

    that was the first best meal I ever had

  2. Anonymous
    May 12, 2018 / 6:31 pm

    Hi, I would like to subscribe for this web site to get hottest updates, thus where can i do it please help.

  3. Sanusi Madinat
    April 26, 2018 / 3:32 pm

    The raw meat was fried without boiling won't it still taste raw

  4. Sanusi Madinat
    April 26, 2018 / 3:30 pm

    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.

  5. Anonymous
    February 19, 2018 / 11:18 am

    good day, thanks for your wonderful lessons i think i learnt something new from what i use to know

  6. Oluwatomi
    November 20, 2017 / 10:36 am

    Hi please how many will I get with you measurement. Thank you

  7. faydah yahya
    August 30, 2017 / 6:48 am

    ohhh…this is nice come over for sallah at my home for thats my sallah snack

  8. Olayide
    April 1, 2017 / 8:23 am

    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

  9. Anonymous
    March 16, 2017 / 1:02 pm

    God will continue to replenish you with more ideas, thanks

  10. Anonymous
    September 5, 2016 / 2:51 pm

    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

  11. Chioma Cynthia
    September 4, 2016 / 12:02 pm

    Pls ma help us with dessert cake recipe

  12. Inara Oduye West
    July 26, 2016 / 9:23 am

    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

  13. Anonymous
    June 9, 2016 / 11:15 am

    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?

  14. Anonymous
    June 7, 2016 / 8:07 am

    I nid 1200 pieces of it like 2 samosa in one nylon aw much will it cost me?

  15. Anonymous
    March 31, 2016 / 11:46 pm

    U too much, i will try it

  16. Anonymous
    March 31, 2016 / 11:45 pm

    U are too much, i will try it

  17. profitdeal
    February 11, 2016 / 10:32 am

    Nice samosa

  18. Anonymous
    November 30, 2015 / 5:52 pm

    How do u make the sauce in this pix with the samosa i.e the sause you use to eat the samosa

  19. Ijeoma Ogoezuonu
    November 28, 2015 / 4:45 pm

    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

  20. blebabe
    November 16, 2015 / 6:54 am

    Hmmm, first time of hearing dia samosa. Pls dear wat is dry parsley and is there any substitute for it. Tnx

  21. nkiru
    October 19, 2015 / 3:24 pm

    thanks will try it today

    • Nky Lily Lete
      January 9, 2016 / 8:55 pm


  22. Anonymous
    September 3, 2015 / 12:38 pm

    u are just too wonderful.

    • Nky Lily Lete
      September 13, 2015 / 12:30 pm

      thanks hun 🙂

  23. Anonymous
    July 10, 2015 / 10:14 pm

    Hi; if using a springroll wrapper, how do I seal it up after filling?

  24. Anonymous
    July 6, 2015 / 5:58 pm

    May the gud Lord bless u

    • Nky Lily Lete
      September 11, 2015 / 4:18 pm

      And u too hun 🙂

  25. Anonymous
    May 1, 2015 / 1:23 am

    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

    • Nky Lily Lete
      May 1, 2015 / 12:56 pm

      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.

  26. jede
    January 10, 2015 / 5:42 am


    • Nky Lily Lete
      January 11, 2015 / 11:05 am

      You're welcome 🙂

  27. Tovia
    January 6, 2015 / 11:40 pm

    thanks Nky… are really of a great help

    • Nky Lily Lete
      January 11, 2015 / 11:53 am

      You're welcome Tovia 🙂

  28. jede
    January 3, 2015 / 3:22 pm

    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.

Hiya! Do leave your comment below and I'll get back to you in a jiffy :)

Join us on Instagram