Samosa Dough
Use this dough for assembling our Potato Samosas.
Ingredients
- 1/4 cup canola oil
- 2/3 cup water
- 2 cups all-purpose flour
- 1 tsp. kosher salt
- 1/2 tsp. baking powder
Directions
In a small bowl, whisk together the oil and water. In a separate bowl, whisk together the flour, salt and baking powder. Stir in two-thirds of the oil-water mixture, then add more of the mixture, 1 Tbs. at a time, until the dough is just moistened and comes together in a ball.Turn the dough out onto a lightly floured surface and knead for 1 minute. Form the dough into a ball and wrap in plastic wrap. Let rest at room temperature for 30 minutes.
On a floured surface, roll the dough into a rope about 18 inches long and cut into 8 equal pieces. Form each piece into a ball and flatten into a disk. Roll out each into a 6-inch round, dusting often with flour. Cut each round into quarters. Heat the dough, then fill and fry the samosas as directed in the Potato Samosas recipe. Makes 32.
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Rated 5 out of
5
by
martawillcox from
...although I didn't follow the rules!
I had too much filling from the Vegetable Samosas and so I made this dough to use. I wanted to bake them instead of frying (like with the Vegetable Samosa recipe that uses puff pastry).
So I followed these instructions with this dough: "On a work surface, roll out the puff pastry very thin. Using a scalloped biscuit cutter 3 inches in diameter, cut out rounds. Place about 1 tsp. of the potato mixture in the center of each round. Brush the edges of the round with some of the egg-water mixture, fold in half and press the edges together to seal.
Preheat an oven to 400°F. Line a baking sheet with parchment paper.
Place the filled pastries on the prepared baking sheet and brush with the remaining egg-water mixture."
And baked them for around 25 minutes. They turned out beautifully. Not strictly authentic but delicious!
Date published: 2012-02-07