Unless you are hard pressed for time, making samosa pastry from scratch is well worth the effort and time. Homemade samosa pastry tastes much better than any store bought variety.
Apart from the taste, you have full control over the texture of the pastry, the oil and salt content, and the type of flour. In addition, there are no food additives and preservatives.
There are different ways of making and folding samosa sheets..First lets learn how to make the samosa dough
- Maida or all-purpose flour- 2 cup
- oil or ghee=2 tbsp(for making the dough)+1tbsp(for layering the dough)
- Salt-as per taste
- Water-3/4 cup
Preparing The Dough
- Take a bowl, add maida, salt and oil and mix well. Then add water little by little and knead into a smooth dough. Set aside for 20 to 30 minutes covered with moist muslin cloth
- Then divide the dough into equal portions and knead them into balls and set aside. Cover it with plastic wrap and let it rest on the counter while you make the filling. This will help the dough achieve a better texture
Preparing the samosa sheets pastry
- To roll/flatten the dough balls, take a chapati board and dust some flour on it and place the ball on it.
- Then flatten the prepared ball using a rolling pin. Roll each ball into an 8″ (20 cm) diameter circle.(Do not worry about the exact size…just roll all balls into same size)
- Layer all rolled circles one over other , smearing a little oil and flour between the layers.spread well using your fingers evenly.
- Press the edges together.
- Roll out the dough into a 12″ (30 cm) diameter circle
Usually samosa sheets are made in bulk and we freeze them for future use..if you want to freeze the sheets for later use follow the below steps as well.To peel each sheets from the stacked pastry; it is very important that the sheets are cooked.
How to cook the samosa sheets
Take a tava / pan and switch on flame then place the stacked dough on this tava and cook for a few seconds until the sheet changes color slightly, no browning needed. Flip sides and remove from flame and set aside until it cools.
We are done with the making of samosa pastry..Let now learn different ways of folding the samosa sheets..
Folding Methods for samosa
There are different ways to fold samosa sheets…some are explained below:
- Traditional Method
- Table top method
Both the methods require sheets in semicircle shapes.Cut the stacked sheet dough(circle in shape) into half(2 semicircle shaped stacked sheets is the result) and peel of each smaller semicircles(the stacked sheets).
Please be very careful while you peel them …chances are they may tear off since very thin.In traditional method we fold the semicircle sheet in form of a cone and stuff the filling and seal with maida mixture..
only difference in table top method is we place the semicircle sheet on the table top, fill in the stuffing at the center of the sheet ,fold the cone and seal it..
To get the rectangular strips from the stacked sheet(stacked sheets is circle in shape)
- Cut off the curved edges of the stacked sheets using a knife, such that it becomes rectangular sheet.
- Rectangular sheet is cut into rectangular strips using a knife or scissor.
Please check this video on how to fold the rectangular strips ..or
Storage of samosa sheets
- Stack the sheets and store them for future use..
- To store the sheets just stack them all together and put them in a zip lock bag and place them in freezer. Then before using them remove from freezer and set aside until it comes to room temperature later use them for filling .
- Folding needs some practice, first take a paper and practice using it. Then try it with the dough. Also take care that the sheets do not get dry, if it gets dried it will tear while folding.
Thanks And Regards