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Samosa Dough

Samosa Dough

Samosa Dough is rated 5.0 out of 5 by 1.
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Prep Time: 20 minutes
Cook Time: 0 minutes
Servings: 16

Use this dough for assembling our Potato 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).
Rated 5 out of 5 by from ...although I didn't follow the rules! I had too much filling from the Vegetable Samosas and so I made this dough to use. I wanted to bake them instead of frying (like with the Vegetable Samosa recipe that uses puff pastry). So I followed these instructions with this dough: "On a work surface, roll out the puff pastry very thin. Using a scalloped biscuit cutter 3 inches in diameter, cut out rounds. Place about 1 tsp. of the potato mixture in the center of each round. Brush the edges of the round with some of the egg-water mixture, fold in half and press the edges together to seal. Preheat an oven to 400°F. Line a baking sheet with parchment paper. Place the filled pastries on the prepared baking sheet and brush with the remaining egg-water mixture." And baked them for around 25 minutes. They turned out beautifully. Not strictly authentic but delicious!
Date published: 2012-02-07
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