Samosa? Dough

Now, I know exactly what you’re thinking. “Sana you are way too cool, I just can’t even handle your coolness! Where does it all come from?! How can one person possibly be THIS cool?!” Well to tell you the truth I was-What’s that now? Oh…that’s not what you were thinking. You were thinking more along the lines of, “Wow Sana, you made an embarrassingly huge grammatical error in your title *snicker**snicker*. What a loser 😂!” Well, I never 😒!! But you know what? There’s where you are wrong!! I totally meant to put that “?” there! Whose laughing now? HAHAHA (the answer is “me” because I am laughing at the moment, in case you were wondering)! You see, I made a dough and it was for samosa filling…but like I don’t think it is quite there, YET. Anyhow, it is still really delicious and I thought I would share it with you guys!! So here goes nothing (or something…I mean it’s not nothing…so why do people say that 😕).

Ingredients:

• 1/4 cup vegetable oil
• 2/3 cup water
• 2 cups all-purpose flour
• 1 tsp salt
• 1/2 tsp baking powder
• Extra flour, as needed
• Samosa filling (check here for recipe)

Directions:

Now, this is one of those dump and stir recipes…so like it’s pretty simple and you pretty much don’t need me. Of course, that won’t stop me, oh no, nothing can stop me from commenting on how you cook 😏. So yes, put all of the ingredients in a bowl (first the dry ingredients-give those a quick mix, then the wet) and mix well using a wooden or plastic spoon (I suggest a wide headed spoon, its easier to fold everything together…wait that’s just a spatula..yeah, just use a spatula). After mixing the dough will be a little sticky, so what you want to do is plop it onto a flour surface (yes, that is the technical term-“plop”) and give it a good knead. Work the dough for a minute or so, until it is smooth and soft to the touch. It shouldn’t be as sticky anymore. Here’s a wonderful mosaic of pictures to help you out.

Next, just let that dough sit in a covered bowl for 30 minutes. After letting it rest, plop it onto a floured surface, again, and then cut it half. (DISCLAIMER: this recipe makes a lot of samosas (32 to be exact) so you might want to just put the other half aside for another day. I suggest storing it in an airtight container in the fridge-it should last a couple days.) Working with half the dough at a time is much easier, in my humble opinion. So, set the other half aside and direct your attention to the one at hand. Taking that half, cut in half again (now you have 2 pieces), then cut each in half again (that’s 4 pieces), then cut each of those in half (oooh what is it?!-it’s 8!!). Math is just too exciting. So yes now you can work with each piece. Take one of the dough pieces and, I reiterate, on a floured surface you want to first roll it into a ball between your palms, then roll it out into a fairly thin circle and cut that circle in half (if you haven’t figured it out yet, this means there will be 16 pieces-so amazing, I know). Now then, I am not ashamed to admit…I folded my samosas like, well, a person who doesn’t know how to fold samosas. But it’s okay!! (because I found a much better picture online on how you should do it…so, you can just ignore mine 😁). This is what I did, which, I mean, isn’t like the worst thing ever (it could just be better):

This is what you probably should do (and what I will do in the future):

Yeah okay…the second one is better, whatever 😑, I’m over it. Anyways, to cook, fill a saucepan with enough oil to cover half the samosa (or if you have like a deep fryer, follow the instructions for it, it should be fine) and put it on medium-high heat. To check if the oil is hot enough, add a small piece of dough into the oil and if it starts to bubble up, you’re good. (Of course, if it browns to quickly after you add it then turn the heat down immediately to low or just take it of the stove, just to be safe). Dust off any excess flour from the samosa? and then carefully place it in the oil. Cook for a couple minutes on each side, until golden brown and then put it on some paper towels to drain.

Here is a super helpful picture of me frying the samosas?, yeah, I know, it’s really good. Anyways, you can see how some of the samosas? are getting golden brown on the edges, so that how you know you can flip them. Great, so yeah…that’s about it. Let them drain and then serve up these bad boys with some ketchup or something and ENJOY!!

**I thought I should tell you what this tastes like, since it’s not exactly like a samosa. The dough is really quite light. It doesn’t have that like “crunch” from a samosa wrap and it’s not as thick and “chewy” (weird word, I know) as those big samosas, it’s like in between the two. It’s almost reminiscent of a pastry dough because of the baking powder. Anywho, try it out!

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