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Samosa Dough
You will find our complete recipe for Potato Samosas by clicking on the link at right. It includes a recipe for a savory filling, plus instructions for heating the dough and filling and frying the samosas.

Ingredients:

  • 1/4 cup canola oil
  • 2/3 cup water
  • 2 cups all-purpose flour
  • 1 tsp. kosher salt
  • 1/2 tsp. baking powder

Directions:

In a small bowl, whisk together the oil and water. In a separate bowl, whisk together the flour, salt and baking powder. Stir in two-thirds of the oil-water mixture, then add more of the mixture, 1 Tbs. at a time, until the dough is just moistened and comes together in a ball.

Turn the dough out onto a lightly floured surface and knead for 1 minute. Form the dough into a ball and wrap in plastic wrap. Let rest at room temperature for 30 minutes.

On a floured surface, roll the dough into a rope about 18 inches long and cut into 8 equal pieces. Form each piece into a ball and flatten into a disk. Roll out each into a 6-inch round, dusting often with flour. Cut each round into quarters. Heat the dough, then fill and fry the samosas as directed in the Potato Samosas recipe. Makes 32.
Adapted from Williams-Sonoma Savoring Series, Savoring India, by Julie Sahni (Time-Life Books, 2001).