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.
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.
The standard Samosa Wrappers use All-Purpose or Maida Flour to make Samosa Wrappers. Add Baking Powder for a Puffy or Leavened Samosa.
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.
For added flavor, Sea Salt is added to the Flour. The amounts can be adjusted to suit your taste.
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.
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.
Place the Semi Circle Samosa Wrapper straight side down.
Brush the edges with water.
Fold over one side about one-third of the way.
Fold over the other side to create a cone.
Separate the opening and stuff the Samosa Wrapper.
Seal the ends by pressing them together.
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.
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.
Samosas stuffed with Halifax Donair meat, Donair Sauce, and Mozzarella & Provolone Cheese. Optionally add Diced Onions and Tomatoes.
Samosas stuffed with your Favorite Pizza Toppings and Pizza Sauce with a Mozzarella & Provolone Cheese Blend.
- 1 Rolling Pin and/or Pasta Machine
- 6 C All Purpose Flour - more for dusting
- 1 1/2 C Cold Water
- 3/4 C Neutral Oil - Sunflower, Ghee, or Lard may be used.
- 3 Tbl Lemon Juice
- 1 Tbl Sea Salt
- 1/2 Tbl Black Pepper
- Mix together the Water & Lemon Juice and set this aside.In a Food Processor, Dough Mixer, or by hand, mix remaining ingredients together in another bowl until the fat is fully and equally distributed throughout the flour.Add the Liquids and knead until it is well-formed and smooth. Add more water or flour if needed to achieve a firm dough.
- Shape into a ball and cover with saran wrap or plastic bag and let sit for at least 30 minutes to an hour.
- Prepare the size of the samosas wrappers you want. See notes.
- Dust the Wrappers well with flour and stack. Use some now and freeze the rest by stacking and placing into a Ziploc Bag to freeze.
Small SamosasRun the dough through setting 4 or as thick or thin as you desire. Stamp out 6-inch circles and then slice the circle in half to create 2 Samosa Wrappers. Recycle the dough and repeat.
Medium SamosasPortion the dough into 60 g dough balls. Flatten them out on a floured surface with the palm of your hand, and then roll them out with a rolling pin to about 8 inches. Slice in half to create the semicircle wrappers. Or Run the Dough through the Pasta machine on setting 2-3, slice it into 6-inch squares, and roll the dough out so that you can stamp out an 8-inch circle with a pot lid. Slice it in half to create 2 Samosa Wrappers. Recycle the dough and repeat.
Large SamosasPortion the dough into 90 g dough balls. Flatten them out on a floured surface with the palm of your hand and then roll them out with a rolling pin to about 10 inches. Slice in half to create the semicircle wrappers. Or Run the Dough through the Pasta machine on setting 1-2, slice it into 6-inch squares, and roll the dough out so that you can stamp out an 10-inch circle with a pot lid. Slice it in half to create 2 Samosa Wrappers. Recycle the dough and repeat.
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