Samoosa Dough Recipe


Samosa (Samoosa) Dough ( Pur) much like Filo Pastry, is a thin pastry dough which when cooked has a crispy samoosa texture. Amma always made her own Samosa dough. Her technique was a simple system of layered dough separated by vegetable oil- which she would then cut into strips then pre cooked on the thawa -enabling the dough to peel revealing perfect samosa pastry.


How to Make Samoosa Dough

Amma would make Samosa dough perfect every time. With the off cut pieces she often made what she called chips (fried samosa pastry). Though I had often watched Amma make samosas – countless times-I can never make them with the same efficiency and skill as she did. I often assisted her to cook the dough -she was quite fussy that it be cooked properly “not too much or too little but enough to peel the dough”. I often cook them too much resulting in a wasted top layer. To avoid this preheat the thawa but keep on low heat and peel the dough as soon as it is removed from the thawa.

This recipe yields enough dough for 24 samoosa’s.


  • 270g flour
  • 50g flour for dusting
  • Salt
  • 180ml water (at room temperature)
  • Oil (for separating the rolled dough)

Like Tart Pastry Samosa Pastry requires a few basic ingredients contained in any kitchen cupboard but the challenge lies in the method and technique of making the dough.

1. Start by Sifting the flour and salt.

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2. Add the water. Mix to form a soft dough. The mixture will be a little sticky. Add a little flour to soften the dough. Transfer onto a lightly dusted (with flour) work surface and continue to knead the dough until it is soft and not sticky.

© 2011 l

3. Split the dough into two or three parts.

4. Dust the work surface then roll each into flat sheets.

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The rolled pastry should be light and thin resembling a piece of cloth.
Note: Make sure that the rolling pin and the work surface are dusted with flour to avoid the dough from sticking to the surface.

5. Place this on a dusted work surface or on parchment paper then roll the next layer. 
6. Spread the first layer with oil- be generous..use enough to prevent the dough from sticking. Add the second layer of dough then repeat the process until all dough has been used.


8. Once all the layers have been rolled- roll the dough once more into a large circle before cutting into strips.-I have used between 5-6cm-you can cut this depending on the size you prefer the samoosa’s to be.

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9. Heat the pan or Thawa the cook lightly along the length of the strips. Samosa Dough should be cooked lightly just to enable you to peel the layers of dough releasing thin layers of perfect samosa pur
Once all layers are cooked you can stack then then store in the refrigerator or begin making Samoosa’s.

© 2011 l


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