Mastering the art of making samosas begins with the perfect dough – a golden, crispy canvas that encases the delicious fillings inside. Our Perfect Samosa Dough recipe is your gateway to creating these beloved Indian snacks from scratch. With a few simple ingredients and a bit of patience, you’ll craft a dough that’s not only easy to work with but also results in samosas with a satisfying crunch. Get ready to embark on a culinary adventure as you transform these basic ingredients into a culinary masterpiece, filling your home with the enticing aroma of freshly baked samosas.
Perfect Samosa Dough: A Crispy Canvas for Savory Delights
Perfect Samosa Dough is the foundation of every great samosa recipe. This dough strikes the ideal balance between crispiness and tenderness, ensuring that your samosas have the perfect texture. By following this recipe, you'll create a versatile dough that's suitable for both frying and baking, allowing you to prepare samosas that suit your dietary preferences. Whether you're filling them with spiced potatoes, meat, or a medley of vegetables, this dough will elevate your samosas to culinary perfection.
Equipment
- cutting board and knife
- large skillet
Ingredients
- all purpose flour
- olive oil
- salt
- warm water
Instructions
- In a large mixing bowl, combine the all-purpose flour and salt. Mix well.Make a well in the center of the flour mixture and pour in the vegetable oil or melted ghee.
- Gradually add warm water to the flour mixture, stirring continuously, until a dough begins to form.
- Transfer the dough onto a lightly floured surface. Knead the dough for about 8-10 minutes until it becomes smooth and elastic. If the dough is too dry, add a little more warm water, a tablespoon at a time. If it's too sticky, add a sprinkle of flour.
- Form the dough into a ball and cover it with a damp cloth. Let it rest at room temperature for at least 30 minutes. Allowing the dough to rest makes it more pliable and easier to work with.
- After resting, divide the dough into small lemon-sized balls. You should get approximately 10-12 balls, depending on the size of your samosas.
- Take one dough ball and, using a rolling pin, roll it out into a thin oval or circle. Aim for a thickness of about 1/16 to 1/8 inch (2-3 mm). Repeat with the remaining dough balls.
- Fill each rolled-out dough circle with your desired samosa filling (such as spiced potatoes, minced meat, or vegetables).Fold the dough over the filling to form a triangle or cone shape. Seal the edges tightly by pressing them together. You can use a little water to help seal the edges if needed.
- Heat oil in a deep frying pan over medium heat. Once hot, carefully slide in the samosas and fry until they are golden brown and crispy. Remove them with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Alternatively, you can bake the samosas in a preheated oven at 375°F (190°C) for 25-30 minutes or until they are golden brown and crispy.
- Serve the freshly fried or baked samosas hot, accompanied by chutney or sauce of your choice.
Video
Notes
- Ensure the oil is hot enough before frying the samosas to ensure they cook evenly and become crispy.
- Feel free to customize the filling according to your preferences, such as adding peas, nuts, or spices to the filling mixture.
- Store any leftover samosas in an airtight container in the refrigerator. Reheat them in an oven or toaster oven to maintain their crispiness.
Nutrition
Serving: 800g
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