Well, making samosas is not complicated, but it certainly is a lot of work to achieve a small, but perfect little triangle as a result. Makes you think twice when you say they're too expensive...
There are various variations on the recipe for the dough. I tried this one:
Ingredients
2cups flour, sifted
1t salt
2tbs oil
water
Method
Mix the flour and salt. Rub in the oil, until completely blended, almost like crumbling with margarine.
However, it appears that the quality of the dough has a lot to do with how well the oil is rubbed in. So, spend a couple of extra minutes on this and make sure it is well rubbed in. Rubbing it is described as flattening the flour and oil mixture between your palms, rubbing them together like when you're hands are cold. I have found that this works best for blending the oil, anyway. Then add water, little by little, until you have a stiff dough. It needs to be a stiff dough. This you need to knead and knead and knead. (Told you it was a lot of work!!). Until it is smooth and silky. Once done, cover with some clingwrap and let it rest for no less than 15 minutes. After the resting time, you make little balls and roll it out in a circle.
Not too small, or you will struggle with filling and folding. Cut it in half.
For the folding, this is what worked for me: wet the left half of the half-circle, especially the bottom, with water.
Take the right side and fold it over to leave a third of the circle on the left open.
Take the left side and fold over the right side, gently pressing the overlapping sides and edges together to seal.
You now have a cone.
Fill the cone with a filling of your choice, until 3/4 filled. wet the edges and seal.
Ideally you should have a flap you can close the cone with, thus forming a perfect triangle.
Take out of the oil and place onto kitchen towels to drain off the excess oil.
Serve a fresh cottage cheese &sweet chillie sauce, or some mayo...
And enjoy!!
Yours in oil and veggies
Risch
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