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LOCATION: Recipes >> Indian >> Samosas 09

Print this Recipe    Samosas 09

Samosa Dough (Julie Sahni)

5 1/2 oz. (1 1/2 cups) unbleached white flour: more for dusting
1/8 tsp. baking soda
1/2 tsp. coarse salt
1/4 cup vegetable shortening
2 Tbs. plain yogurt, mixed with 1/4 cup water (more as needed)

Mix the flour with the baking soda and salt; make a well in the
center and put the shortening in the well. Pick up some flour and
fat in one hand. Slide the other hand lightly over this mixture,
moving from heel to fingertips, letting the fat-coated flour fall
back into the bowl. Pick up more fat and flour and continue this
sliding action until the flour is evenly coated; it should have
a fine texture with no lumps. Add the yogurt-water mixture a little
at a time. Add just enough liquid until the dough come together
in a mass. Depending on the flour and the humidity, you may need
more or less liquid. Knead the dough until it's smooth and elastic.
The dough is ready when it's no longer sticky and feels as soft
as an earlobe, after about 5 minutes of kneading. Roll the dough
into an 8-inch log, wrap in plastic, and let rest for about 15
minutes. (It can also be wrapped tightly and chilled for a day or
frozen for longer--about 5 days. Bring it to room temperature
before continuing.

If frozen, thaw in the refrigerator before bringing it to room
temperature.) Cut the dough into eight even pieces. Roll each
piece into a ball and flatten slightly. Keep the pieces you're
not working with covered with plastic wrap. On a floured surface,
roll a flattened piece of dough into a thin 6-inch round. To get
even results, roll from the center of the dough to the edge and
turn the dough frequently. Rolling back and forth will toughen
the dough. Cut the circle in half--one half makes a samosa. Moisten
half of the straight edge with a little flour-water mixture.
Create a cone by bringing the dry half of the edge over the
moistened half. Overlap them by 1/4 inch. Press the seam together
to close. Be sure to pinch closed the point of the cone as well.
Fill the cone with two heaping tablespoons of the potato mixture
and seal the open side by continuing to pinch the straight edge
to slightly thin and extend it.

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