Click on the image, above to submit to Pinterest.

Samosa Wrapper

v is a traditional Indian recipe for the classic oil pastry dough that's traditionally used for samosas. The full recipe is presented here and I hope you enjoy this classic Indian version of: Samosa Wrapper.

prep time

20 minutes

cook time

10 minutes

Total Time:

30 minutes

Additional Time:

(+15 minutes resting)

Makes:

30

Rating: 4.5 star rating

Tags : Vegan RecipesIndian Recipes


Ingredients:

125g (1 cup) plain flour (plus extra for dusting)
1/2 tsp salt
oil, as needed

Method:

Sift together the flour and salt into a bowl, combine with 1 tbsp oil, then work in about 8 tbsp warm water until a soft dough is formed. Cover the dough in clingfilm and set aside to rest for 15 minutes.

At the end of this time divide the dough into 10 equal portions.

Take 2 portions, dust both with flour and roll into 10cm diameter circles. Spread oil all over the top of one circle, and then sprinkle flour on top. Cover the oiled circle with the second circle. Place a heavy-based frying pan or skillet over low heat to warm up.

Roll out this double circle to about 18cm in diameter. Place the circle in the heated frying pan. As soon as bubbles appear on the surface, flip the dough over, cooking for no more than 30 seconds. Take out of the pan and set aside.

Repeat the above process with the remaining dough, until you have 5 part-cooked sheets. Now take the 10 rounds and separate each into two (top and bottom halves) until you have 10 circles.

Stack all 10 sheets together. Then using a knife or kitchen scissors, cut into 3 portions. You will end up with 30 samosa sheets ready to be used.

Use them right away or wrap them in a foil and then in a zip lock bag and freeze them whenever required. Thaw them at room temperature before using.

India
Traditional
flour
oil
pastry, dough, flour, oil, vegan
flour, oil, salt

Method:

Sift together the flour and salt into a bowl, combine with 1 tbsp oil, then work in about 8 tbsp warm water until a soft dough is formed. Cover the dough in clingfilm and set aside to rest for 15 minutes.

At the end of this time divide the dough into 10 equal portions.

Take 2 portions, dust both with flour and roll into 10cm diameter circles. Spread oil all over the top of one circle, and then sprinkle flour on top. Cover the oiled circle with the second circle. Place a heavy-based frying pan or skillet over low heat to warm up.

Roll out this double circle to about 18cm in diameter. Place the circle in the heated frying pan. As soon as bubbles appear on the surface, flip the dough over, cooking for no more than 30 seconds. Take out of the pan and set aside.

Repeat the above process with the remaining dough, until you have 5 part-cooked sheets. Now take the 10 rounds and separate each into two (top and bottom halves) until you have 10 circles.

Stack all 10 sheets together. Then using a knife or kitchen scissors, cut into 3 portions. You will end up with 30 samosa sheets ready to be used.

Use them right away or wrap them in a foil and then in a zip lock bag and freeze them whenever required. Thaw them at room temperature before using.