Samosa Patti Recipe

Ingrediants:
• 500g, plain flour
• 2 to 3 tbsp, oil (olive oil, vegetable oil, butter, ghee; it's your choice, though i personally use ghee)
• 1 tsp, salt
• Water
• Rice flour (for dusting)

Optional:
• 1/2 tsp, cumin or ajwain seeds - lightly toasted in a dry pan
• 1/4 tsp, red chilli powder

METHOD:

Sift in the plain flour into a large bowl. Add the chilli powder, salt and toasted seeds.
Add the oil a tablespoon at a time.
The mixture should be crumbly. Add enough water to bring the mixture together.
Knead until smooth dough is formed. Cover the bowl with cling-film and leave the dough to rest in the fridge; a prefer to leave it overnight but a few hours should suffice.

When you're ready to use the dough:
Divide the mixture into equal pieces.
Dust your work surface with the rice flour. Take one of the pieces of dough and begin to work it in your hands, like you do when you're making chapatis.
Roll out the ball of dough into a thin circle.
Cut the circle in half, leaving you with two semicircles.
Now, people differ in their methods of how to make a samosa shell.
You can place a teaspoon or two of your samosa filling in the centre of the semicircle, lightly brush the edges with water and carefully fold the edges over the filling to form a triangle. OR, you can brush the edges of the dough with water and form a cone shape in your hand and stuff with filling from the open edge, sealing it after its stuffed.
Make sure you seal the edges of the samosa properly; there is nothing worse than a samosa that has burst, with a filling drenched in cooking oil!
When you're ready to cook, them, simply fry them in a skillet until they're crisp and golden brown.
I believe that sifting the flour, rolling the pastry out using rice flour and the prolonged chilling time makes for a crispier, flakier samosa pastry. Make sure you enjoy them whilst they're hot.

Here are some tips for making perfect samosa patti (dough):

Flour Quality: Start with good quality all-purpose flour (maida) for the dough. The quality of the flour affects the texture of the samosa patti.

Consistency: Achieve the right consistency by adding water gradually to the flour while kneading. The dough should be firm, smooth, and not too sticky.

Resting Time: Allow the dough to rest for at least 30 minutes after kneading. This helps relax the gluten in the dough, making it easier to roll out and preventing it from shrinking during frying.

Rolling Technique: Roll out the dough evenly into thin sheets. Use a rolling pin and a clean, dry surface dusted with flour to prevent sticking.

Thickness: Roll the dough thin but not too thin that it tears easily. Aim for a thickness that allows the samosa to hold its shape while frying and doesn't become too crispy.

Evenness: Roll the dough evenly to ensure uniform cooking. Irregular thickness may result in uneven frying and texture.

Handling: Handle the rolled-out dough gently to prevent tearing. Use a sharp knife or cutter to trim the edges for neat and uniform samosa pattis.

Moisture Control: Keep the rolled-out pattis covered with a damp cloth to prevent them from drying out while preparing the filling and shaping the samosas.

Frying Temperature: Fry the samosas in hot oil over medium heat. If the oil is too hot, the pattis may brown too quickly without cooking through, resulting in undercooked samosas.

Drain Excess Oil: Once fried, remove the samosas from the oil and drain them on paper towels to remove excess oil before serving.

By following these tips, you can master the art of making perfect samosa pattis for delicious homemade samosas.