A samosa is a pastry pocket that is baked or fried that usually has a savoury filing such as spiced potatoes, onions, peas, cheese, meat, or lentils. Samosas are triangular in shape, but may also have different shapes depending on the region its coming from. Apart from the triangular ones other forms could be cones or half moon shapes.
Samosas are a popular entrée, appetizer, or snack in the local cuisines of the Indian subcontinent, Western Asia, Southeast Asia, the Mediterranean, and Africa. Due to emigration and cultural diffusion from these areas, samosas today are often prepared in many other parts of the world. The traditional East African samosa’s have a thin pastry that is very crispy when fried.
Making the pastry pockets for samosas is a skill and needs a lot of patience. If we done, it is rewarding in the end.
Samosa Pastry Pockets
Samosa pastry pocket preparation:
3 cups all purpose baking flour
1 cup water
Preparing the Samosa Pockets
• Put 3 cups flour in a bowl and add 1 cup warm water. Mix into a medium soft dough.
• Turn dough onto a flat surface and knead thoroughly until smooth.
• Make a thick roll, cut into 12 pieces and make the pieces into small balls.
• Roll out all the balls, one at a time into circles that are 3 – 4 inches diameter
• Oil one circle generously then flour it generously. Place another circle onto the one that has been oil and flour, then oil it and put flour on it generously, then cover it with another circle. Set this one aside, then repeat the process with another 3 circles until you have 4 groups of 3 circles layered together.
• Roll each of the groups out to a large round piece.
• On medium heat in a shallow pan and toast the rolled dough for 1-2 minutes per side.
• Toast each side lightly, peeling off each layer after toasting until all the 3 pieces are separated. Do not brown the pastry as you toast them. Repeat process till all 4 groups are done.
• Place a piece of the separated pastry on a chopping board, cut it in two equal halves, layer the two and then trim the rounded to make a straight line.
Find the center part of the longer side of the pastry and from that end fold the flap to the short side of the pastry forming a triangular shape, fold the second side, put paste in between the two flaps and fold. (Watch video on Youtube for more clarity).
Samosa Filing Options
Once these samosa pastries pockets are made, the list is endless of what fillings you can use to complete them. Most popular filling is ground beef, however, these can be made vegan/ vegetarian by using lentils, rice, potatoes, peas and carrots.
They can also be made sweet by adding fresh fruit or pie filling then deep frying or baking them…last but not least…..have you ever considered deep fried fruit and icecream pockets….mmmmmhh! These we now call …Demosa’s ( Dessert Samosa’s).
Check out our website for more recipes on fillings for samosas.