Loading...

5 Folding techniques with Samosa dough

Impress your guests with these 5 Folding techniques with samosa dough. Use filling of your choice and enjoy your time in the kitchen. #HappyCookingToyou

Select Language

Ingredients:

  • Maida (All-purpose flour) sifted 2 & ½ Cups
  • Namak (Salt) ½ tsp
  • Ajwain (Carom seeds) 1 & ½ tsp
  • Ghee 3 tbs
  • Pani (Water) approx.½ Cup or as required
  • Filling of your choice
  • Cooking oil for frying

Directions:

In bowl,add all-purpose flour,salt,carom seeds and mix well.

Add ghee and mix until crumbled.

Gradually add water and knead until hard dough is formed,cover with a wet cloth and let it rest for 15 minutes.

Knead dough again until smooth.

 

Rolled out dough with the help of the rolling pin and cut into round shape.

Add filling,apply water and fold the other side and seal the edges with the help of the fork.

 

Rolled out dough with the help of the rolling pin and cut into round shape.

Cut dough vertically and add filling,roll carefully and seal the edges.

 

Rolled out dough with the help of the rolling pin and cut into round shape.

Cut the dough into four equal parts,add cuts vertically and add filling,roll carefully and seal the edges.

 

Rolled out dough with the help of the rolling pin and cut into round shape.

Cut the dough into four equal parts and stretch it,add filling and fold both edges and roll out completely to make a parcel shape.

Flower Samosa:

Place the already prepared dough on the rolling board and dust lightly with all-purpose flour.

Roll and flatten the dough as thin as possible using a roller pin.

Cut a square piece with the help of the cutter.

Take one square piece and fold the corners inside to triangles.

Turn over the folded piece and place 1 tsp of filling inside.

Bring corners over the filling to center.

Press to seal all joints and center with fingers without any gap.

Turn over the piece and pull the folded corners out to make a flower shape.

 

In wok,heat cooking oil and fry on medium low flame until golden.

Recipe By: Hina Khurshid

You May Also Like