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D-shaped samosa or Saudi Arabian style Sambosa is another variant of samosa with savory filling. Unlike other popular samosa shapes, D shaped samosa are very easy to make. You only need to cut the circular patties out of the dough rolled down on a flat surface. After arranging the filling on the patties you only fold them into half-moon shapes and tighten it with just folk in your hand.

In the end you get same your favorite samosa serving you as an appetizer or snack in your menu.

D-shaped Samosa

D-shaped Samosa

Course Appetizer, Side Dish, Snack
Cuisine Arabian


  • 1 – 2 tbps oil
  • 400 grams chicken (minced)
  • 1 tsp garlic (crushed)
  • black pepper crushed
  • red chilies crushed to taste (optional)
  • turmeric little bit
  • salt to taste
  • 1 piece onion (medium sized)
  • ¼ cup spring onion (green part)

Samosa Dough

  • 2 cups All purpose flour (maida)
  • ½ tsp salt
  • 2 tbsp clarified butter (ghee)
  • water as needed


  • Heat oil in a frying pan. Add minced chicken and crushed garlic. Stir cook on medium flame till color changes.
  • Then season crushed black pepper and red chilies, little bit turmeric and salt to your taste.
  • Stir cook on low to medium flame for few minutes. Then add onion nicely chopped onion and cook for 3 – 4 more minutes. Turn off the flame.
  • Add ¼ cup of green part of spring onion and stir to mix.

Samosa Dough

  • In a mixing bowl add 2 cups of all purpose flour (maida), salt, and clarified butter (ghee). Using your hand mix them together and add water as needed.
  • Kneed hard dough, apply some oil and rest it for 20 to 30 minutes.
  • On a flat surface roll down the dough thin and evenly. If the dough is rolled thick, it will take a long time for the dough to get cooked.
  • Next take any round steel bowl having thin edges to cut the small circular patties out of the flattened dough. Carefully lift the extra dough revealing the patties.
  • Arrange the chicken filling and fold the patti from one side down the way to the other side to make a D-shape samosa and covering the filling inside. Use fork to to tighten the the lips of the samosa. Repeat the process until for rest of the samosa.
  • Start cooking by heating the oil in a frying pan. Deep fry the samosas on low to medium flame till they get golden and crispy.
  • Take out on an absorbent paper and serve with your favorite chatney/sauce.


Keyword D-Shaped Samosa, Samosa, Samose

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