Samosa Wrappers recipe for all your Samosa needs in sizes of small, medium, and large. Make your Favorite Filling to Stuff them & Seal them. These deep fry up in about 5 minutes at 350 F. You can also brush these with oil and Bake or Air Fry them. Use some now and freeze the rest for later.

Samosa Origins

Contrary to belief, Samosas are not an Indian Food and were originally filled with meat. It is Central Asian and Middle Eastern in origin. Arab cookbooks from between the 10th and 13th centuries refer to pastries as sanbusak, which came from the Persian word, Sanbosag.

What is a Samosa?

A samosa is a fried or baked pastry with a savory filling. Such as spiced potatoes, onions, peas, meat, or lentils. It may take different forms. Including triangular, cone, or half-moon shapes, depending on the region.

Some of the earliest mentions of what we know of today as the samosa can be found in Persian writings dating back to the 9th century. Scripts from throughout the Arab world between the 10th and 13th centuries also make mention of it. The recipe for Samosa Dough is always similar: oil or butter, salt, flour, and water. A simple dish known by many names in many regions.

Samosa Wrapper Ingredients

The basic ingredients used in all samosas wrappers are Flour, Fat, Salt, and Water.

Flour

The standard Samosa Wrappers use All-Purpose or Maida Flour to make Samosa Wrappers. Add Baking Powder for a Puffy or Leavened Samosa.

Fat

Add a good amount of neutral Oil, Ghee, or Lard to produce a flaky crust. The key here is to mix the Fat with the Flour until fully absorbed and equally distributed to create a crispier samosa wrapper.

Use a Food Processor or Dough Mixer fitted with a Paddle or Whisk to fully incorporate the fat into the flour. Baking Powder too if using. If doing this by hand then use a fork or pastry blender to mix the Fat and Flour together in a bowl.

Salt

For added flavor, Sea Salt is added to the Flour. The amounts can be adjusted to suit your taste.

Water

Add water to bind the dough together. Just enough to create a firm dough. At first, this will seem dry when kneading. Keep kneading to bring the dough together. Then add more water or flour as needed to achieve a firm dough.

Samosas Wrappers

There are many versions of samosa dough. You can add Baking Powder for a Puffier Dough or Eggs for Egg Roll Style. They even come in different shapes, from Square, Rectangle, Oval, Circle, and Semi-Circle. All folded in such a way to get a triangular stuffed product called the Samosa.

This recipe is my go-to for Samosa Wrappers of various sizes.

I prefer semicircle Samosa Wrappers or circular dough stamped out of the dough that is passed through a pasta machine large enough to fit a dumpling press. This method is a quicker way to make the samosas, although they are not triangular in shape. There are Samosa presses out there that will produce a triangular shape.

Semi Circle Samosa Wrappers

With Half Circle Samosa Wrappers, you water the edges with the flat side at the bottom. Overlap one side of the dough about 1 third of the way, then fold the other side over to create a cone and stuff the Samosas.

You can also do it with the straight side up and fold the sides over. This will create a lip that can be folded over the opening to seal.

Samosa Press

Use a Samosa Press to quickly Stuff & Seal the Samosas.

I don’t have a Samosa Press, but I do have a dumpling press. Roll the dough out through a pasta machine and stamp out circles big enough for the manual dumpling press. Stuff & Seal them, easy as that and no trimming excess dough, or very minimal at least, because they are perfectly sized for the dumpling press. They’re not your typical triangle shape, but they’re just as good.

There are available Samosa presses that will produce a triangular shape. For these, pass the dough through the pasta machine and slice it out in rectangles to fit the press. These do require trimming off excess dough.

There are also Samosa Press Rings. Where you roll the dough out into a large circle, add the fillings and lay another circular dough on top and press the samosas. Much the same way ravioli is made.

Freezing

Dust or Flour the wrappers well so that they do not stick together and then stack them. Place into a Ziploc bag and freeze. Optionally you can use wax paper cut to size to separate the wrappers. Stack and freeze them.

To use, thaw just like you would with store bought wrappers. Refrigerate it overnight or take it out and let thaw at room temp.

Samosas Wrapper Sizes

These are the sizes that I measure, weighed, and rolled out to 6, 8, and 10 inches. The total weight of the Dough is about 1400–1500 g. With the thickness or thinness of the dough at about 1/16–1/8 inches. Below is just a guideline as your preference may differ for size as well as the thickness of the dough.

With Portioning and Rolling each one out. Small will yield about 60 wrappers, the medium about 40, the large about 30.

Recycle the Dough to run through the pasta machine again to make more wrappers or fry the trimmings up as chips.

Various Samosas