How to: Samosa Pockets

Ever heard of a person who failed at using pre made samosa sheets? Well I did! In my defense as soon as I had started to work with the sheets my other daughter (we were blessed with another girl back in November last year) woke up and I had to abandon everything. When I came round to using the sheets they had dried out a bit and any attempt to fold led to tears (pun not intended) 🙁 . Funny thing this was my first time using the pre made sheets. Usually I make my own samosa pockets. Anyway after that epic fail I went back to what I actually know so today I share how I make samosa pockets.

Just the thought of making samosa pockets is intimidating but trust me it’s easier and faster than you think.  Once you get the hang of it and master the ‘tricks’ you’ll be rolling out your own.

The use of lime juice may seem strange, however I came to learn that the juice prevents the formation of air pockets on the samosas when deep fried. Since using it I’ve noticed that the ‘pimples’ are pretty non existent.

For the samosa pockets, this is what you’ll need;



2 cups flour, extra for dusting and kneading

1 teaspoon salt

3/4 cup water, extra 2 tablespoons in case the dough is a bit dry

Juice of one lime


In a bowl mix the flour and salt.

  1. Make a well, then pour in the water
  2. Pour in the lime juice
  3. Using a wooden spoon, mix the dough until it’s a floured surface, knead the dough until soft and no longer sticky. Lightly oil the dough and let it rest for about 10
  4. Once the dough is rested, divide it into quarters.
  5. Roll out each quarter into a log and cut to form 3 equal balls.
  6. Repeat the above procedure to yield a total of 12 small ballshow-to-make-samosa-pockets-leotunapika-9
  7. Keep the small balls covered to keep them from drying out.
  8. Take one of the small balls
  9. Using a rolling pin,roll out the ball into a small disc.
  10. Repeat the process to form 3 small
  11. Take one of the three small rolled out discs and brush with some vegetable oil.
  12. Dust the oiled disc with some flour.
  13. Take another rolled out disc and place on top of the oiled and floured one.
  14. how-to-make-samosa-pockets
  15. Repeat the procedure, brush some oil on the second disc.
  16. Dust with some flour
  17. Place the third disc on the two that have already been staked up.
  18. Dust the three layers with some flour and prepare to roll them
  19. Using a rolling pin, firmly roll out the stacked up discs.
  20. Keep flipping over to ensure the discs roll out while still maintaining a circular shape. Heat up a heavy bottomed pan, I used the one for making chapatis. No oil is needed.
  21. On a heated pan, place the rolled out dough.
  22. The idea is the dough to partially cook, flip after air pockets start to form on one side, then remove from the
  23. Now the fun part, gently lift the top layer and gently pull away from the other two.
  24. Pull away gently to keep the sheets from tearing.
  25. Repeat for the second layer
  26. how-to-make-samosa-pockets-leotunapikaThe sheets will be light and almost translucent.samosa-pockets-35
  27. Once all the sheets have been precooked, stack them together.
  28. Using a knife, cut the sheets in half
  29. Samosa pockets ready for the sheets are ready to use. Before using the sheets, prepare an edible glue using flour and water. samosa-pockets-39
  30. Take one of the sheets.
  31. Bring the end furthest from you to form a triangle.
  32. Using a brush or your finger, apply some of the edible glue of the piece that is left.
  33. Fold over to seal the will form a cone, with a cavity for the
  34. Fill the cone with your preferred filling, don’t stuff.
  35. Using your thumbs close up the cone.
  36. Apply more of the edible glue on the hanging flap.
  37. Then fold over to seal the you have it, a beautifully formed samosa that is the ready to be

And there you have it!

How to make samosa pockets at home,don’t let the somewhat lengthy post scare you, this is actually pretty easy to do.

Do try this method out,I’d love to see your results.

Happy Cooking!



  1. Waow! am so impressed, I never knew I would do this.u av really helped me,4 sure my dreams r valid.May the good Lord bless u 4 ur good work.

  2. Thanks for the recipe. Just a quick one, what temperature was your water? Does it matter if it’s cold or warm?

  3. Hi, I have some leftover ndengu in the fridge and wanted to try out ndengu samosa and I don’t know how to make the pockets because the last time I did it, it was heavy. I found your blog and let me try out and tell you how it turned out.

  4. This is awesome! Thanks for the recipe. I am going to try it out. Been wondering how to make samosas at home.

  5. Hi can you please tell me if these have to be used straight away and how long the pastry pockets will last till they have to be used ty

    • Hi Stuart, You can cover in a kitchen towel and freeze them. Just remove them like 1 hour before using to thaw them.

  6. Hello thanks alot,i wanted to know how to make samosa pockects,thanks other question is could i make the samosa ,fill them up ,seal them and put them in the fridge so i deep fry them the next day in the morning.

  7. Nice recipe. I invited some lady to teach me but she didn’t cut the preheated discs into two halfs. Now I know.
    Thanks dear.

    • Thank you Mary. I’ve realised some people do it differently. Depending on the size of the discs one may just use them as is.

  8. Pls where can I put the samosa before putting it in the freezer,so dat it will not gum together. Because the one I did, and put them in a take away rubber and put in the freezer, gum together. I could not remove it. please tell me what to do, to avoid sticky together. Thanks

    • Hey Binta, so sorry about the samosa pockets. Have you tried putting some flour between the layer before wrapping and freezing them?
      I’ll also try different storage methods and get back to you.

  9. Hey Binta,

    I took me a while to find such a wonderful post and I appreciate you. Limes however are hard to find where I live and if found they are a whole lot of expensive. Is there an alternative for avoiding blister bubbles?

  10. Hi I loved your samosa recipe I’ve been looking for a good one for so long.. q quick question , when I fry my samosas the inside of the pastry goes brown and discolours to some parts of the samosa, what am I doing wrong ?

    Also how thick do you roll out your pastry for samosa ?

    Look forward to hearing from you


    • Hi
      I apologise for the delay. Could the too much browning be the temperature of the oil?
      As for the thickness of the samosa pastry, the small rounds are about 1/8th of an inch thick then when combined you try to roll it out wider and thinner.

  11. hii..! thank u veryy much.. am enjoyng doing my own samousa .. always eat others samousas .. now i can really enjoy saying to people that i created my own samousas and its all because of u.. Indeed, am really every much excited to complete it..! mayB i will post photo to u!! Thank u once again .. really enjoyng doing!!

  12. Thanks for this..recipe of making tha now ready for the challenge..will have to surprise ma lady n kids one of this weekends..thanks a bunch

    • Yes you can. You can even freeze. Put in a Ziploc bag. When ready to use, let them thaw on the counter top.

  13. Hi this is a great recipe and I have tried it a few times but I have a problem when frying the inside of my pastry goes brown I’m assuming it burns – I seal the pastry well so no oil can seep in but do you think it could be because my pastry is too thin and it cracks ?

    • Hi

      Glad you liked the recipe.
      Yes it could be the pockets are on the thin side.
      Also the temperature of the oil shouldn’t be too high.

      • So how thin should the pastry be ? Should be translucent that you can see filling in it ? Or a bit thicker ? Thanks xx

  14. Thank you for the recipe! It’s awesome method you’ve shown to make the wrappers thin. I tried it today and was scared that the stacked wrappers won’t come off neatly but they did! Thanks you for the clear step by step instructions accompanied with the pictures! Really helpful!

  15. Hi I almost finally nailed this great recipe .. they were better today than they have been .. when combined and rolled out, how thick should it be ? Thanks xxx

    • Hi

      That’s awesome to know that you are getting better at it.
      As for thickness about 1/2 a centimetre


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