Indian Samosa Dough

Ali Al-FarsiCozinheiro

Ingredientes

• 2 cups flour
  280 grams
• 1/4 teaspoon salt
  0.3 teaspoon
• 2 tablespoons vegetable oil
  2 tablespoons
• 3/4 cup water
  180 milliliters
• 3 tablespoons ghee, melted
  3 tablespoons
• 1/4 cup flour (for the paste mixture)
  30 grams
• 1/4 cup water (for the paste mixture)
  60 milliliters

Passos

1. 1

   In a bowl, mix the flour with the salt, then add the oil and rub it with the flour until combined. Then add the water (start with 3/4 cup) and knead well until all the flour comes together (if you find it difficult to combine, add one to two tablespoons gradually; the dough should be slightly firm).

   Utensílios necessários:

   Tigela de mistura

   recipe.minutes
2. 2

   Knead the dough for a quarter of an hour.

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3. 3

   Divide it into 6 equal pieces (if you have a digital scale, that would be better).

4. 4

   Place the pieces on a large plate and cover them with plastic wrap, letting them rest for half an hour.

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5. 5

   Take each piece and roll it out with a rolling pin after sprinkling a little flour, forming a circle with a diameter of 20 cm.

   Utensílios necessários:

   🍳

   Rolling Pin
6. 6

   Then take the first circle, brush it with half a tablespoon of melted ghee, and sprinkle a little flour on top.

7. 7

   Take the second circle and sprinkle one side in the same way, then place the greased side of the second circle on top of the first circle, and grease the other side of the second circle and sprinkle it as well.

8. 8

   Repeat this process for all circles so that the result is (all circles are greased on both sides and sprinkled with flour except for the bottom of the bottom circle and the top of the top circle).

9. 9

   The most important thing is that the circles are the same size and that the edges are aligned when greasing and stacking them.

10. 10

    We will have a multi-layered disc; gently press the edges of the disc to even out the layers, then take the rolling pin and roll the disc out to form a circle with a diameter of 30 cm.

    Utensílios necessários:

    🍳

    Rolling Pin
11. 11

    On low heat, place an inverted tray of suitable size for the diameter until it heats up, then place the circle on it and let it cook until its color changes slightly and you feel it puffing up a bit, but do not let it brown. Flip it to the other side and cook in the same way.

    Utensílios necessários:

    Bandeja
12. 12

    Remove the dough circle and cut it into four sections.

13. 13

    Place the pieces and cover them with a towel from both sides so they do not dry out.

14. 14

    Take the first section and separate the pieces to form six triangles from each section.

15. 15

    Cover the pieces well so they do not dry out until use.

16. 16

    When filling, take a triangle and place its long side facing up and the right angle at the bottom. Fold one side of the triangle to the center and brush its face with the paste mixture, then stick the other side of the long side.

17. 17

    This will close two sides of the samosa, leaving the right angle open, and a pocket will form inside to fill with the filling of your choice. Then brush the edges of the last side and seal it. This will give you a samosa triangle.

18. 18

    Fry the samosas in hot oil.

Fatos nutricionais

* As informações nutricionais são aproximadas e o seu cálculo pode ser afetado pelo tipo de ingrediente e pelos métodos de cultivo, armazenamento e confeção.

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