Mad respect to all those people who make samosas every day and sell them for a living.

If you’ve ever wondered if these delicious savoury fingers foods are more of a difficult or rather easy snack to prepare, well they are the difficult, especially as a first time experience. Yesterday was a very long day, I never thought I could actually finish prepping them at the same time making a video of it. It’s hard work. Am I complaining – hell YASS! I’m allowed to. I didn’t think I needed help because I believe am a “gladiator and we fix thing” – too cliche, I know. I watch too much scandal – but don’t we all. Anyway, the fact that I nailed this recipe as an intern in the samosa world, I was literarily drenched with pure satisfaction and fatigue as per the final outcome.

Here is a video of how to make the samosa dough /wrap as well as the filling. Will this video eventually change your mind about the bought version?? – yes, it should!!



Making “Homemade Samosas  from Scratch”

Prep time: 3 hours  Cook time: 45 mins  Total time:  3 hours 45 mins

Yields: 34 samosas


For the Samosa Wrap

  • 3 cups of all-purpose flour
  • 1 cup of water – at room temp
  • 2 Tablespoons of vegetable cooking oil -Sunflower
  • 1/2 teaspoon of salt

For the meat filling:

  • 500 g of minced beef
  • 3 bunches of cilantro – chopped
  • 1/2 inch of ginger root – minced
  • 3 cloves of garlic – minced
  • 1 medium red onion – chopped
  • 1 cup of water / Or/ beef broth

For the binding paste:

  • 1/2 cup of extra all-purpose flour
  • 4 teaspoons of water

Spices used:

  • 2 teaspoons of salt
  • 1 teaspoon of black pepper
  • 1/2 teaspoon of cayenne chilli powder
  • 2 Tablespoons of vegetable cooking oil -sunflower

Important Tools Used:

  • Rolling pin
  • Measuring cup
  • Mixing bowl
  • Frying pan
  • Sufuria /saucepan
  • cling foil
  • pastry brush


Step 1: Prepping the dough:

In a mixing bowl, first add the dry ingredients together. Add the wet to the dry ie- oil and water. Mix everything together. Transfer the mixture to a clean floured countertop and knead it for 5 to 8 mins as shown in the video above. Once you form a circle elastic dough,  rub it with some oil, cover with cling foil and cover with a clean kitchen towel. Rest for 1 hour.

Step 2: Prepping the meat filling:

In a saucepan /sufuria, saute the onions for 3 mins until soft. Season with salt to help the onions drain off all its water. Add in ginger and garlic and cook it for 3 mins. Add the minced meat, mix everything together and cover to cook for 15 mins. After 15 mins, add 1 cup of water or beef broth – add the seasoning including more salt. Cover and let it cook for another 15 mins until dry.  Once cooked set it aside to cool.

Step 3: Roll out the dough:

Preheat your frying pan over very low heat. The dough should be super soft. Generously dust it with flour. Cut it into 4 equal portions. Using your palm, roll it into a 4 to 5-inch log shape with 2-inch width -Approximation. Cut each log into 4 equal pieces. Roll out each piece of the dough into a thin and transparent like circular shape. Take a flat plate – dust it lightly with flour + place each rolled dough, generously brush vegetable oil on it till the corners + lightly dust it with flour + place another rolled out dough on top +brush with oil + dust it with flour = repeat the steps for the rest. You should have a pile of the rolled out dough on top of each other.

Step 4: Heating + drying out the rolled wrap:

Place all the piled up oiled dough in the frying pan, over low heat. Either by use of your palm or a flat metallic spatula, every 2 mins, tap the top of the dough to allow air bubbles to form in order for it to help in peeling off easily once all heated and dried out. This should take about 20 -25 mins.

Step 5: Cooling, wrapping & sealing

This step will get messy really quickly. Allow the heated wrap to cool for 10 mins. Gently peel off the heated wrap and set them aside on top of each. Take each wrap and cut in half. Your sealing paste should be ready. WATCH THE VIDEO ABOVE.

Step 6: Frying the samosas.

Give 5 mins on each side to cook until its golden brown – 45 mins to 1 hour for cooking. Have a tray ready with paper towels to drain the excess oil from the cooked samosas.

Step 7: Serve and Bon Appetite.

I  would love to know how your first experience was. Please leave a comment below let’s converse.


Thanks for always stopping by.

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Acres & Acres of Love.


Tastie Dine - Author

Thanks for stopping by Tastie Dine's Food bubble and I am stoked to have you here. I am Ms. Biwott and here you'll find a variety of meal preps to tickle your cravings, moods and probably a healthy side too. So, what you waiting for, get subscribed here and on my Youtube channel if my content rocks your boat.

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