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.

Preparation:
 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 warm 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 180ΒΊ 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 us 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 :
Nigerian Chin Chin recipe
Nigerian Style SamosaNigerian Chicken PieNigerian Sausage RollsNigerian Egg Roll* Nigerian Scotch Eggs* Nigerian Fish RollsNigerian Fish Pie Recipe* Nigerian Meat Pie* Nigerian BunsNigerian Puff puff

by Nky Lily Lete

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105 Comments

  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

      ok

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

    u are just too wonderful.

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

      thanks hun πŸ™‚

  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 πŸ™‚

  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

    Thanks.

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

      You're welcome πŸ™‚

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

    thanks Nky…..you are really of a great help

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

      You're welcome Tovia πŸ™‚

  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.

  29. Deborah
    September 17, 2014 / 10:45 am

    thank you so much for the oppotunity to know more.

    • Nky Lily Lete
      September 19, 2014 / 9:16 am

      You're welcome πŸ™‚

    • Anonymous
      November 3, 2014 / 6:58 am

      where is your address. i want to learn

    • Anonymous
      November 3, 2014 / 6:59 am

      please your address and your phone number. i want to learn

    • Nky Lily Lete
      November 4, 2014 / 10:41 am

      I don't live in Nigeria, but you can learn everything from this website, with the videos too.

  30. Anonymous
    August 23, 2014 / 2:50 pm

    Thanks for this recipe. But what about the recipe for Nigerian shawama?

    • Nky Lily Lete
      September 19, 2014 / 9:15 am

      You're welcome. Here's the shawarma recipe here—-> Nigerian ShawarmaΒ 

  31. Anonymous
    July 31, 2014 / 11:55 am

    U didn't mention baking powder in ur recipe. Does it mean it can be left out?

    • Nky Lily Lete
      August 5, 2014 / 3:44 pm

      Baking powder is not necessary.

  32. Anonymous
    July 15, 2014 / 3:10 pm

    Is Samosa the same thing with Sharwama?

    • Nky Lily Lete
      August 5, 2014 / 3:40 pm

      No shawarma is different from samosa.

  33. Anonymous
    July 4, 2014 / 5:31 pm

    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 180Β°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.

    • Nky Lily Lete
      July 7, 2014 / 2:30 pm

      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 150ΒΊC, 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.

    • Anonymous
      July 8, 2014 / 12:22 pm

      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 200Β°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.

    • Anonymous
      July 8, 2014 / 5:18 pm

      Also, the next time I bake this, I will try baking at a lower temperature 150Β°C as you suggested and keep you updated with how I get on.

    • Nky Lily Lete
      July 10, 2014 / 3:34 pm

      Ok dearie, I'll be expecting your feedback.

    • Anonymous
      July 15, 2014 / 2:19 pm

      Hello, I tried making these again and baked at temperature 150Β°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 200Β°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?

    • Nky Lily Lete
      August 5, 2014 / 3:39 pm

      Yes dear, All purpose flour produces softer dough.

  34. Anonymous
    June 19, 2014 / 2:27 pm

    Thanks u so much dear for d knwoledge!God bless u!

    • Nky Lily Lete
      June 21, 2014 / 4:01 pm

      You're welcome dear, God bless you too πŸ™‚

  35. Anonymous
    June 12, 2014 / 3:43 pm

    I'v bn wanting to learn how to make my favourite snack samosa!tnks for the help…..Najeeba

    • Nky Lily Lete
      June 13, 2014 / 10:19 am

      You're welcome Najeeba πŸ™‚

  36. Anonymous
    June 12, 2014 / 9:11 am

    Thanks very much

    • Nky Lily Lete
      June 13, 2014 / 10:18 am

      You're welcome πŸ™‚

  37. princess
    May 29, 2014 / 4:26 pm

    U are d best

    • Nky Lily Lete
      May 31, 2014 / 5:20 pm

      thanks hun πŸ™‚

  38. Anonymous
    May 28, 2014 / 9:20 am

    u r simply awesome

    • Nky Lily Lete
      May 31, 2014 / 5:20 pm

      Thanks dear πŸ™‚

  39. Anonymous
    May 4, 2014 / 11:25 am

    Tnx for being so selfless.find it so simple,easy to understand,God bless

    • Nky Lily Lete
      May 6, 2014 / 8:26 am

      Thanks dearie, I'm so glad to be of help. God bless you too πŸ™‚

  40. Anonymous
    April 30, 2014 / 12:12 pm

    Thanks for this. I've learnt something new today. Lyn.

    • Nky Lily Lete
      May 1, 2014 / 12:42 pm

      You're welcome Lyn πŸ™‚

  41. Anonymous
    April 30, 2014 / 12:10 pm

    Wao! Just went through ur blog. Thanks am happy to find this today.

    • Nky Lily Lete
      May 1, 2014 / 12:42 pm

      I'm glad you came around πŸ™‚

  42. Anonymous
    April 26, 2014 / 5:01 am

    my samosa dough usually stick 2 my cutting board. Why

    • Nky Lily Lete
      April 29, 2014 / 8:10 am

      That's no problem dear, simply dust your working surface lightly with flour.

  43. Anonymous
    March 11, 2014 / 8:31 am

    ure doin a great deal to help people………….thanks..I'll sure try all dis..

    • Nky Lily Lete
      March 14, 2014 / 9:28 am

      You're welcome dearie πŸ™‚

  44. ogochukwu izuchukwu
    March 8, 2014 / 9:15 am

    W

  45. Anonymous
    February 22, 2014 / 9:09 pm

    Wow! This so self explanatory. God bless you much.Tosin.

    • Nky Lily Lete
      February 24, 2014 / 1:54 pm

      Thanks Tosin, God bless you too dear πŸ™‚

  46. Anonymous
    January 29, 2014 / 7:58 pm

    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

    • Nky Lily Lete
      January 30, 2014 / 10:26 pm

      Sorry dear, I don't have one at the moment πŸ™‚

  47. anne njemanze
    January 23, 2014 / 3:07 pm

    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

    • Nky Lily Lete
      January 27, 2014 / 9:19 am

      You are surely a good wife my dear, a keeper indeed. Keep it up sweetie, you are highly blessed . Thanks dear.

  48. anne njemanze
    January 23, 2014 / 3:05 pm

    Hi

  49. Anonymous
    January 23, 2014 / 1:32 pm

    Thanks for sharing. How long does it last cos i want to make it for sale.

    • Nky Lily Lete
      January 27, 2014 / 9:17 am

      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.

  50. Anonymous
    January 20, 2014 / 7:28 pm

    Tnx so much friend for being so selfless

    • Nky Lily Lete
      January 21, 2014 / 3:51 pm

      You're welcome dear πŸ™‚

  51. egbemuyiwa
    January 15, 2014 / 11:42 am

    You're simply d bes. !!!

    • Nky Lily Lete
      January 18, 2014 / 6:04 pm

      Thanks dear πŸ™‚

  52. Nky Lily Lete
    December 25, 2013 / 7:57 pm

    I really don't know dear πŸ™‚

  53. Anonymous
    December 25, 2013 / 7:34 pm

    why does it have air bubbles when you fry it

    • Anonymous
      April 23, 2015 / 2:02 pm

      I think it's the moisture/water content trying to escape/evaporate from the mixture as as a result of heat.

  54. Anonymous
    December 3, 2013 / 12:45 pm

    Wow thanks

    • Nky Lily Lete
      December 4, 2013 / 3:13 pm

      you're welcome dear πŸ™‚

  55. Anonymous
    November 15, 2013 / 7:36 pm

    How can the samosa dough be stretchy when u don't add water?Pls go tru d recipe again.tnx.

    • Nky Lily Lete
      November 16, 2013 / 2:25 pm

      Sorry dear,That was an oversight, thanks for drawing my attention to that. It has been corrected πŸ™‚

  56. Anonymous
    October 31, 2013 / 10:19 am

    Nyc

    • Nky Lily Lete
      October 31, 2013 / 7:58 pm

      Thanks dear πŸ™‚

    • Anonymous
      April 21, 2014 / 3:35 pm

      pls how do i add u up

    • Nky Lily Lete
      April 23, 2014 / 11:10 pm

      Hi dear, go to to the right hand side or below this page and subscribe to add my website to your email list πŸ™‚

    • Preston Akon
      January 2, 2016 / 8:40 am

      I will try this

    • Nky Lily Lete
      March 23, 2016 / 3:02 pm

      great πŸ™‚

  57. Anonymous
    October 30, 2013 / 3:05 pm

    I'm so happy I came across this blog.being looking for how to make this for a long time now.thanks .claire

    • Nky Lily Lete
      October 31, 2013 / 8:03 pm

      You are so welcome Claire πŸ™‚

  58. Morenike
    October 29, 2013 / 6:02 am

    Delicious.. i tried and loved it

    • Nky Lily Lete
      October 31, 2013 / 7:56 pm

      I'm glad you loved it dear πŸ™‚

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