Samosa Pastry
- Soomaali
- Burka Sambuuska
- Français
- Pâte à Samosa
- العربية
- عجينة السمبوسه
By Leila & Abdullahi · ·
Unless you are hard pressed for time, making samosa pastry from scratch is well worth the effort and time. Homemade samosa pastry tastes much better than any store bought variety. Apart from the taste, you have full control over the texture of the pastry, the oil and salt content, and the type of flour. In addition, there are no food additives and preservatives.
Whenever we make samosa pastry, we usually prepare a large batch. We use some and freeze the remainder for later use. We defrost them and they are ready to use by the time the filling is ready.
This recipe is different from many other recipes for homemade samosa pastry in one important aspect. You get very pretty samosas unlike the ones made with soft, flabby pastry that is a challenge to hold and work with. Granted, the floppy pastry is easier to make, but we believe it should be not used for making triangular samosas. We hope to post a recipe that uses the soft pastry for a shape that will make the samosas look much nicer.
Watch
Ingredients
1 cup = 237 mL · 1 Tbsp = 15 mL · 1 tsp = 5 mL. All are level measurements.
Method
Tap a step to mark it done.
Mixing the dough Put the flour in a bowl.
Add the salt.
Add the oil.
Add the water.
Mix well.
Knead the dough for 10 minutes, then cover and let it rest for 15 minutes.
Spreading the samosa dough Cut the dough into 6 pieces.
Shape them into discs.
Roll each disc to an 8″ (20 cm) diameter circle.
Layer the circles, smearing a little oil and flour between the layers.
Press the edges together.
Roll out the dough into a 12″ (30 cm) diameter circle.
Preparing the samosa pastry Place the dough on a pan set on mediam heat.
Cook for 2 minutes.
When the colour changes, flip and cook 1 more minute.
Cut in half.
Cut again in half to get 4 equal pieces.
Cover to prevent from drying.
Samosa Pastry Preparing the flour glue Method of folding the samosa pastry Hold the pastry with the right angle towards you.
Fold one edge as shown.
Apply flour glue to the edge.
Lift the other corner.
Fold as shown.
The folded pastry.
Fill with the filling.
Tuck in the near side and apply flour glue.
Fold to get a perfect triangle.
Comments
96 commentsThanks! Your comment will appear once we’ve checked it.
Something went wrong. Please try again.
I’ve tried 5 times,I just couldn’t separate the dough, please tell me the possible error. Thanks
I really love your method. I made it first time today, it was dome sort of failure or success :). It worked but i realized i didnt hv a 12″ pan to cook it. N i rolled the dough half inch too big. Also i felt that the end result, the pastry was too thin. And i wasted a lot of dough because the sides couldnt cook ( pan was too small). Also some of it i couldnt take it easily apart and i tore it…etc it was a mess. But your method and recipe was great though. Just that i am not skilful enough. So i will try it again until i succeed. Thanks very much
Hullo!
Did u use cold water or just plain tap water?
i love the way you made them but how to preserve these pastry …and can we make the samosa in advance and keep them in refrigerator and when in need just deep fry them
Waan idin salaamey. Aniga aad Ayaan uga faaideystey
Recipe aad no soo qorted markasto waan feeriyaa
In aad mid cusub ku soo darted, marka Walaal
Maxaa Baryahaan kuga dhacey, miyaad xerteen
Thanks I do like you web side
Waa ku mahadsan tahay salaanta iyo faallada wacan waanna ku faraxnay. Mashruuc ayaan ku mashquulsanahay, hadduu Eebbe idmo waan soo noqon doonnaa.