Vegetable Samosas

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Preparation info

  • Yield:

    48 Pieces

    • Difficulty

      Medium

Appears in

Professional Cooking

Professional Cooking

By Wayne Gisslen

Published 2014

  • About

Ingredients

U.S. Metric Ingredients
6 oz 180 g Bread flour
4 oz 120 g Whole wheat flour
3 tbsp 45 mL Vegetable oil
6 fl oz 180 mL Water
1 lb 2 oz 500 g Potato Filling for Samosas, cooled

Method

Procedure

  1. In the bowl of a mixer fitted with the paddle attachment, combine the two flours and the oil. Mix until well blended.
  2. Add the water. Mix at low speed until a dough forms.
  3. Remove the dough from the mixer and knead it until smooth.
  4. Rub the dough lightly with oil to keep a skin from forming, wrap in plastic, and let rest 30 minutes.
  5. Divide the dough into 24 equal pieces, about oz (20 g) each. Roll each piece into a ball.
  6. Roll out each ball of dough into a circle 4 in. (10 cm) in diameter. Cut the circles in half to make two semicircles.
  7. Moisten one half of the cut edge of a semicircle with water, then shape the dough into a cone. Move the moistened edge to overlap the other half of the cut edge and press together to seal.
  8. Fill the cone with about oz (10 g) potato filling.
  9. Moisten the inside of the open end of the filled cone with water, then press the edges of the dough together in a flat seam. Seal the seam by pressing with a fork.
  10. Repeat with the remaining dough and filling.
  11. Deep-fry at 350°F (175°C) until browned.
  12. Serve warm. Offer them plain or with Cucumber Raita as a dip.