HOW TO MAKE SAMOSA DOUGH
The dough is super easy to make, with a few tips and tricks along the way to make sure you're getting your dough just right. They are then filled with a meat, chicken or vegetable filling and fried to golden perfection.
Ingredients
- 1.5 kg Plain Flour
- 1.5 cups oil
- 700 ml lukewarm water
- 1.5 tbsp salt
- 2 tsp Ajwain seeds
Instructions
- In a mixer, add flour, salt, ajwain seeds and oil. Mix until it forms a breadcrumb texture.
- Add in lukewarm water and mix for 5-6 minutes until it forms a soft and smooth dough. Knead the dough for 2-3 minutes and transfer back into the stand mixer bowl.
- TOP TIP: Make sure to cover the dough in a damp towel to avoid the dough drying out. This will keep you dough soft and fresh.
- IMPORTANT: ONLY add a pinch of flour on your surface. We don’t want the dough to be rough.
- Roll out a ball of dough into a 6-inch chapatti circle. Cut straight in the center, creating 2 half semicircles.
- Using one semicircle, put about a large tablespoon or so of filling in the center of the dough and fold over both sides up until they overlap slightly.
- Press those sides together into a seam making sure to pinch whilst your sealing it together.
- Stick the edges to seal well. On one of the sides, make a pleat as shown in the reel above. Bring the pleat to a side and stick it up. Make sure your samosa is sealed well.
- Pinch and press down on the edges very well to seal them. This will ensure it perfectly stands, when freezing.
- Now you’ll have a sort of triangular pyramid shaped samosa.
Notes
Tips & Tricks to get the perfect samosa:
Mixing the oil with flour is important– rub the oil in the flour for around 3-5 minutes doing so will mean youll get a breadcrumb like texture and will avoid crumbs of dough. This will ensure the oil is well incorporated with the flour.
Don’t overwork the dough– you only need to bring the dough together. If you overwork it, the samosa will be hard and dry when cooking.
Roll the dough evenly: Try to roll the dough 1cm thin and evenly making sure to get a perfect circle. If the dough is rolled thick this will take a long time for the dough to get cooked.
And don’t roll the dough too thin, else the dough will tear apart when you fill it.
Only use a pinch of flour whilst rolling the samosas, you want to make sure you keep the texture of the dough so its made easier when folding and assembling.
Fry the samosa on low to medium heat – the most important thing- always preheat your oil 5 minutes before frying and make sure to fry on low to medium heat (not high), that way they will turn crisp.
Once they have become light brown in colour then you can remove from the oil. Be very patient and make sure its golden brown when you remove from the heat else this will result in raw uncooked dough.
TO FREEZE:
- Layer them upright in a tray, making sure to keep a 1cm gap between each samosa to avoid them from sticking.
- Then line each row with tin foil/baking paper to separate each samosa row. This will ensure the samosa don’t touch or stick together.
- Freeze overnight and then transfer them into freezer bags. Label them with the date, name and when it can be consumed by.