Simply put, a samosa is a savory fried or baked triangular shaped pastry that has a filling. In Kenya and Tanzania, this dish was introduced by Arab traders centuries ago.
SERVING SIZE: Makes 24 samosas
-"Tawa" pan or crepe pan or any wide, flat pan.
-Floured baking sheet or baking sheet covered in silpat.
-"Wok" pan or any deep pan (for frying the samosas).
INGREDIENTS FOR PASTRY:
-2 Cups sifted all-purpose flour.
-1 teaspoon garlic powder (not garlic salt).
-1/4 teaspoon salt.
-2 tablespoons vegetable oil (for making the dough).
-3/4-1 cup water (for making dough).
-1/2 cup vegetable oil in a bowl.
-1/4 cup water (for making paste).
-1/4 cup all-purpose flour (for making paste).
-Medium bowl filled with 1/2 cup all-purpose flour (for rolling out dough).
-3-4 cups of vegetable oil for frying the samosas (I use canola).
INSTRUCTIONS FOR MAKING THE PASTRY DOUGH:
-Mix all the dry ingredients-Flour, salt, garlic powder.
-Add the vegetable oil and mix again.
-Slowly add the water a little at a time, kneading constantly for 10-15 minutes until dough is soft, but not sticky.
-Let the dough rest for 15mins-1 hour in a lightly greased and covered container.
-After the dough has had a chance to rest, remove it from the container and shape it into a ball.
-Lightly flour your work surface.
-Flatten the ball of dough into a thick disc using your rolling pin and divide the disc into two equal parts using a knife.
-Further divide the two pieces into three equal parts and roll these parts into balls.
-Place these balls on the baking sheet and cover them with the cloth to prevent them from drying (all of them except the one you're working on ).
***HEAT YOUR TAWA/FRYING PAN ON MEDIUM HEAT AT THIS POINT****
-Roll out each ball into a flat circle that's 8 inches in diameter and 1/8 inch in thickness.
Roll the balls of dough from the center out, and rotate as you do this. This will ensure that the thickness is even throughout.
-Dip your pastry brush into the bowl with the oil and gently brush it on the surface of the rolled out dough (about 1/2 teaspoon per circle of dough).
-Lightly sprinkler the oiled surface of the dough with some flour.
-Roll out another ball of dough and repeat the two steps above, then stack the rolled out dough circles on top of each other. Repeat this until all the 24 rounds of dough have been stacked on top of each other. Do not apply oil or flour on the topmost round of dough.
-Lightly push down on the edges of the stacked dough (be careful not to seal the edges together, or it will make it hard to separate once cooked).
-Use your rolling pin to further roll out the stacked dough to around 10-12 inches in diameter.
-Gently drape the 12 inch stacked round of dough over your rolling pin (it will be heavy), and transfer it over to the pre-heated tawa/frying pan.
-Let each side of the dough cook for 11/2 minutes until it starts to look transparent, but not burnt. Make sure you apply gentle pressure on the edges of the dough as it cooks so that the edges will be easier to separate.
-Transfer the cooked round of dough to your work surface and gently begin to separate the layers of dough apart.
-Re-stack the cooked rounds of dough, making sure to line the edges so that you can quarter it into equal sizes.
-Use your knife to quarter the stacked dough. You should have a total of 24 parts when done.
***AT THIS POINT, MIX THE 1/4 CUP OF ALL-PURPOSE FLOUR WITH THE 1/4 CUP WATER TO FORM A PASTE***
-Use the clean cloth to cover the dough quarters except for the one you are using .This will prevent them from drying.
-To form a samosa pocket, place a quarter of dough on your work surface with the pointy tip of the dough quarter facing away from you.
-Starting on the side of the dough closest to you, take one corner of the quartered dough and make a fold half-way towards the pointed tip that's facing away from you and make a fold as shown on the video.
-Use your finder to apply some paste over that fold as shown in the picture.
-Then take the opposite corner of the dough that you folded and fold it over onto the pasted side (make sure not to fold all the way to the edge or you will make your samosa pocket too narrow, making it hard to fill).
-At this point, your samosa pocket will resemble a triangle with a flap over it (unfolded).
-To fill the pocket, use a teaspoon to stuff the pocket (I used 11/2 teaspoon), then tuck the front flap of dough into the pocket to secure the stuffing (as shown in the video).
-Apply some paste on the remaining top flap and fold it over tightly. Make sure there are no holes in your pocket or your samosa will come apart while frying or the oil will seep into the stuffing. Greasy samosas are not gross :-/
-Keep stuffing all the pockets and cover them with the cloth until they're all filled.
******SEE PART 2 FOR FILLING RECIPE*****