Prep Time
20 minutes
Cook Time
0 minutes
Servings
16
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).
