- Flour250 Gram(s)
- Salt1/2 Teaspoon(s)
- Melted Butter4 Tablespoon(s)
- WaterAs needed
- MeatAs neededMinced
- Potato1 Piece(s)
- Onion1 Piece(s)
- Garlic Clove1 Piece(s)
- Carrot1 Piece(s)
- Peas1 Pinch
- Green Beans1 Pinch
- Olive OilAs needed
- Garam Massala1 Tablespoon(s)
- Chilled CorianderAs neededFresh
- Grated GingerAs neededFresh
- Salt PepperAs needed
- Lemon JuiceAs needed
Today I propose you the preparation of Indian samosa dough. A soft dough prepared homemade flour which will allow the making of your triangles.
The Samosa dough is prepared in advance and can be stored in the fridge or frozen. Which is a considerable gain of time for other preparations.
You can prepare different pranks for these samosas such as beef, minced meat, cheese, fish, chicken or vegetables for vegetarian samosa .
Prepare the Samosa Dough
In the bowl of the kneader, pour in the flour, salt, butter and water. Mix until you have a smooth paste. Dust your work surface with flour and spread the dough lightly. Divide into three dough pieces.
Prepare the dough machine. Put the cursor level 5. Make strips that you have on the worktop. Cut the strips obtained by a length of about 20 to 25 cm.
Heat a large skillet or crepe maker and precook the strips: They must remain white and keep their flexibility, cover them with a clean cloth.
also you can try baklawa
Prepare the stuffing
Fry in a skillet with grated olive oil, garlic, ginger and onion.
Mix the blend . Once the onions are translucent, add the minced meat, cubed potatoes, peas, green beans, carrots, garam massala, salt, black pepper. Mix well. Add a little water for cooking and let reduce. When all the vegetables are cooked, add the chopped coriander.
Prepare the pastry glue and fill the Samosa with meat & vegetables
Mix 2 tablespoons flour with a little water. Mix until you get a thick, sticky mixture. This glue will be brushed on the last side of the tape to be glued. so that the stuffing does not escape during cooking. For the filling of Samosa,
Preheat the cooking oil and cook each Samosa until golden brown. Remove them on paper towels and enjoy them hot.
Unlike Bourek Brick leaves that are honest are quite fat, this dough will make you change your mind and love this kind of entry because it absorbs very little and gives you light samosas.