need samosa's skin recipe?

Question

I love, love samosa...... I tasted them in Indian store in the Philipppine (UN street). I could make the filling, but really cannot do anything for the skin!! I tried to mis all purpose flour with water only, but when i fried it, it did not fully brown.. I guess it lacked something.. Help me pls... for the skin only!! :)

Answer 1

For authentic indian style samosas, you need to use maida, which is whiter, and finer wheat flour.
it will be available in the indian store. buy about half k.g., and do not stock more, just go on buying fresh , as per the usage.
take maida, about 1 full bowl , a big cup size, in a special dish, called thali, in which we make the dough for rotis.
add 1 tea spoon oil, no need to warm it, a pinch of salt, and knead into a dough, adding water slowly, only as required.
make a little stiffer dough, than you make for rotis, so samosas will be crisp.
leave it covered with a wet cloth for some time.
select your filling, from boiled mashed potatoes with fresh green peas boiled, and some masalas, like cut green chillies, coriander, etc.
or mutton kheema, mixed with some methi leaves chopped, to get that indian flavour you look for.
even you can stuff some puffed rice, that is poha, washed and added with fresh, grated coconut, for pure veg. samosas.
all the spices to be added as per your taste, like red chilli powder, garam masala, etc.
when the stuff is ready, take a small ball from the dough, on a flat surface, or the special polpat you get for rolling rotis, roll out a round shaped puri from the ball, put the filling, close the ends, to shape like samosa, you can even weave a pattern while closing, by folding the ends artistically, so they don't open while frying.
fry samosas in refined hot oil, but not burning, on medium heat, 2 or three at a time, in a kadhai.
take out on butter paper, in a dish, serve with green chutney, and ketch up.
wow, i feel like visiting you, when you would make them !

Answer 2

Ingredients:
1 onion
1 garlic clove
1 red bell pepper
100 gr frozen peas
1 carrot
1 cooked potato
1 teaspoon curry powder
40 wonton wrappers
extra:
oil to deep-fry
Preparation:
Heat some oil and fry the chopped onion and the pressed garlic clove some minutes till the onion is soft. Add the chopped bell pepper and fry for 3 minutes. Add peas, grated carrot, in cubes sliced potato and curry powder.
Remove the pan from the heat, stir well and season with black pepper and salt. Let the mixture cool.
Place a little of the mixture in the middle of each wonton skin. Brush the edges of the dough with water and fold it over the stuffing. Push the edges firm. Deep-fry the samosa's in 5 minutes (in portions) golden brown.
Drain on kitchen paper and serve hot with raita dipsauce.

Answer 3

I am a former chef and use small flour tortilla, cut a slit in them and make a flour and water paste to seal them before frying, if you want smaller ones just cut them with a cookie cutter down for 6" to 3-4".

I lke to make my filling the day ahead to let it cool, mostly veggie, potato, chickpeas and green peas, I also use cilantro and cumin seeds. I do sometimes make beef or chicken, with ground beef or ground chicken. The spicier the better, lots of green chilis or habenaro.

Answer 4

When a friend from Kenya taught me how to make Samosas, we cheated and used egg roll wrappers.

Answer 5

Samosa Skin

Answer 6

Add some butter or oil in the dough.

Answer 7

maybe with spring roll skins, egg roll skins or fillo dough will be easier to use

Answer 8

the recipe that you tried was right but you should bake them