Ingredients A: The Dough
All purpose flour - 2cups +an extra cup for paste
Salt - 1/2tsp
Water
Oil - 1litre(for frying)
Ingredients B: The samosa filling
Note: one can make a filling of their choice e.g. minced beef, greengrams, mixed vegetables, fish, chicken, pork, beans etc.
For this recipe we focus on the creation of samosa pockets.
Method
A: Making the dough
- Mix flour with salt in a bowl and add water bit by bit as you knead till you get a soft but firm dough.
B: Making the samosa pockets
- Create round balls(golf ball size/ or slightly bigger) of dough and place on a clean flour dusted surface and cover with a kitchen napkin. Make sure they are an even number of balls as we will use them in pairs.
-Pick two balls at a time and roll them out to small circular shapes. (Should be the same size)
- Apply oil on one circular shape, dust it with flour and place the other circular shape on it.
- Roll them out evenly to a thinner film. Starting from the middle outwards. Make it as thin as possible but should fit well on your pan.
- Heat a flat pan on low heat and place the circular film on it for afew minutes. Flip it to let the other side heat too.
- Find one of the joining sides of the two films and pull them out to have two transparent circles as seen in the picture.
- Repeat the procedure for the rest of the dough balls.
C: Cutting out the perfect shape
- Arrange your circular films on top of each other and place a fitting circular plate on it.
- With a sharp knife, cut out the edges out of the circular plate for perfect circles.
- Take one circle and halve it then use one half as a guide to cut through the rest of the circles at once. If you have time you can cut one at a time.
- Cover the halved circles and set aside.
Note: The size of the ball at the beginning determines how large or small your samosas will be.
D: Filling the samosa pockets
- With the other flour, make a thick paste using water and flour.
- Take one half circle and fold it into a triangle.
- Lift the edge of the fold and apply the paste then press it to hold the other.
- Stuff in your filling up to 3/4 way, fold in the upper side with the glued joint, paste the other side and flap it over to cover the stuffing and get a triangular shape as in the picture.
- Repeat the procedure to the remaining halves.
E: Frying the samosa
- Heat oil in a deep frying pan on medium heat.
- When hot enough (you can taste the hotness with a little dough. It will come up immediately if the oil is too hot)put in the samosa one after the other. Let them fit it, don't overcrowd the pan.
- Keep flipping, as you allow it to cook, till both sides are golden brown.
- Remove and place on a kitchen towel or napkin to soak out excess oil.
Serve with desired sauce, chutney or drink.
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