SAMOSA WRAPPER

                                     SAMOSA WRAPPER

                                            (Yield: 20 Small Samosas)

INGREDIENTS:

·      1 cup Maida Flour (All Purpose Flour)

·      1 T Whole Wheat Flour (Roti Flour), gives nice golden brown color

·      2 T Oil

·      ½ tsp. Salt or as per taste

·      ¼ tsp. Ajwain (Carom Seeds)

·      Water as needed to make STIFF dough, about 4-5 Tablespoons (NOTE: Stiff dough helps to make crispy layer)

·      Deep pan with enough oil for frying samosas

LET’S PREPARE DOUGH AND FILL SAMOSA:

In a bowl combine flours, salt and oil.

Rub oil with the flours until crumbly, for about 2 minutes.

Add water 1 tablespoon at a time and prepare stiff dough.

Cover the dough and keep aside for 10 minutes.

Drizzle few drops of oil between palm and knead dough one more time and divide into 10 equal size portions.

Roll each portion to form smooth ball between palms and with the rolling pin roll into slightly oblong shape roti.

Cut with a knife through the middle of the oblong roti.

With the fingertip apply slight water on the straight edge of the sliced roti.

Bring two edge of the straight line together overlapping wet surface on other and seal tightly to form nice cone.  

Hold this cone between your 4 fingers and thumb and stuff potato-peas mixture.

Now apply slight water on the inside of the top cone edge.   

Now fold and give little pinch to roti edge towards your 4 fingers and make base by pulling towards the front edge and seal it tightly.

Keep it in tight container to avoid getting them dry.

Finish making all samosas.

Heat enough oil in pan over medium heat.

Once oil is hot (Add little piece of dough it should rise up quickly) press sealed edges of the samosas one more time and gently slide into hot oil. 

Reduce heat between medium and low.

It should take about 10 to 12 minutes to fry each samosa batch then only it will turn restaurant style crispy Punjabi Samosa. Mine took almost 12 minutes. Turn samosas in-between to get even golden brown color.

Place fried samosas on paper towel to absorb extra oil.

Bring heat back to medium and let oil to heat then repeat the process for 2-nd batch of samosas. (NOTE: If you won’t bring oil temperature back and fry second batch of samosas, then it will absorb more oil and samosas will look oily from the outside)

BAKED SAMOSAS:

Baked samosas are a healthier alternative to the fried versions.

Instead of deep-frying in oil you could bake samosas at 350 degree Fahrenheit temperature for 30 to 35 minutes in oven. Flip samosas when it is half way baked. Baking time may vary from oven to oven.

Serve hot samosas with green chutney and tamarind chutney.

OR

Make Samosa Chat.

Enjoy…

TIP:

Make half fried samosa and once it cools, store them in an airtight Ziploc bag and freeze them. Whenever you want to have samosa, bring it out and let them thaw then fry until golden brown and crispy. Half fried samosa should stays good for couple of months in freezer.