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Good samosas depend not only upon a good filling but also upon a good wrapper which will become crispy and delicious around the filling. This recipe we got from a friend makes a dough which, though its texture seemed unusual to us at first, ended up making exceptionally good wrappers. We are not skilled at constructing samosas; we were able to use wrappers which we’d had to empty and re-load. We also found that they were quite stretchy and resilient and that they did not break, even when rolled out really thin.
The dough works better if allowed to rest overnight after mixing, so plan ahead. The dough should be on the dry side, but still supple and coherent. Unused dough may be frozen for few months, thawed overnight in the fridge, and then rolled out and filled.
Makes 9 dough balls, for 18 samosas.
Equipment:
large mixing bowl
pastry board (or large cutting board)
small rolling pin
Ingredients:
2 cup AP flour
1/2 cup yogurt
1/4 cup oil
1 tsp salt
as needed cold water
Procedure:
1. Combine flour, yogurt, oil and salt in the mixing bowl. Mixing by hand gets the best results because the dough becomes so stiff. If doubling the recipe a stand mixer and dough hook may also work.
2. If the dough is too stiff to be workable, add a little water at a time until it seems reasonable. Remember to keep it on the dry side, but not flaky.
3. Cover and rest the dough for at least an hour, but preferably overnight.
4. Shape the dough ball into a 4-5 inch square, then cut it into 9 evenly sizes “cubes”. Remember that the center is likely to be a little thicker, while the corners are a little thinner, so when cutting the square into three (twice, orthogonally) remember to make the side pieces a tiny bit wider.
5. We found that the dough benefitted from being rolled to about 5 or 6 inches across, and then allowed to rest under wax paper before being rolled out to the final size of 7 to 8 inches across.
6. Once the dough has been rolled out to a “circle” 7 or 8 inches in diameter, it may be cut in half and each semicircle used to make one samosa.
7. Wet all the outer edges of the semicircle. Place filling in the center of one half of the semicircle.
8. The straight edge doubles over itself to make one part of the seam, and then the circular edge is sealed up to finish closing the samosa. Particular technique will vary from chef to chef or family to family, but as long as it stays closed in the fryer I call it good.
Music: www.bensound.co...
17 авг 2024
