SAMOSA PASTRY

 

Ingredients (makes 32-36 samosas)

• 250 g plain (all-purpose) flour
• ¾ tsp salt
• ¼ cup butter
• ⅔ cup water (approximately)
• Oil, for deep frying

Method

I made the dough in a food processor, but it can easily be kneaded by hand.

1. Add the flour, salt, and butter to the food processor. Pulse until the butter is evenly distributed and the mixture resembles coarse crumbs.

2. With the processor running, add the water a little at a time. You may need slightly more or less than the amount listed. Continue processing until the dough comes together and begins to pull away from the sides of the bowl.

3. Transfer the dough to a mixing bowl and knead briefly until it forms a smooth ball. If necessary, dust with a little extra flour.

4. Cover with a damp cloth and let it rest until ready to use.

   Make-ahead tip: The dough can be wrapped tightly in cling wrap and refrigerated. If chilled, bring it back to room temperature before shaping the samosas.

5. Divide the dough into 8 or 9 equal portions. Shape each portion into a ball, then roll out into a thin circle on a lightly floured surface.

6. Cut each circle into four quarters.

Shaping the Samosas

1. Take one quarter-circle and bring together the two corners of the curved edge to form a cone. Press the edges firmly to seal.

2. Hold the cone between your thumb and forefinger and spoon in the filling.

3. Shape the filled cone into a neat triangle, moisten the edges with a little water, and press firmly to seal.

4. Repeat with the remaining pastry and filling.

Keep the shaped samosas covered with a damp towel while you work to prevent them from drying out.

Alternative method: You can also use a samosa mould. Place a rolled-out circle of dough in the mould, add the filling, and close the mould to seal and shape the samosa.

   

 

 Frying

1. Once all the samosas are prepared, heat oil in a deep frying pan over medium-high heat.

2. To test if the oil is ready, dip the handle of a wooden spoon into the oil. If small bubbles form around the handle, the oil is hot enough.

3. Carefully lower the samosas into the oil. My pan holds four at a time.

4. Fry until golden brown on one side, then turn and cook the other side until evenly golden.

5. Remove with a slotted spoon, drain well, and transfer to a plate lined with paper towels.

Note: Avoid frying at excessively high heat. The pastry will brown too quickly and may burn before becoming crisp and properly cooked.

Fillings

Choose from any of the following fillings, or feel free to experiment with different savoury or sweet fillings.

1. Samosa Filling - Vegetarian
2. Samosa Filling - Chicken
3. Samosa Filling - Beef

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There is something deeply satisfying about making samosas from scratch. What once seemed intimidating has become one of my favourite Ramadan traditions, and every batch brings back memories of family, friends, and