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Ingredients
2 cups refined flour-sifted
1 tsp salt
2 Tbsp oil
Cold water to knead
Cooking Style
Add the salt to the flour, and rub the oil into it. Add water and knead into a stiff dough (It is important for the dough to be stiff.) Leave to rest for 15 minutes or so. Shape dough into smooth balls, and roll the balls into thin rounds. Cut these into halves.
Take one half, wet the edges, and fold the straight edge at the center and join by one half overlapping the other to form into a cone. Press the overlapping portion, and fill the cone with desired filling, and press the edges together to seal. The oil should be hot when you add the samosas to it, then lower the heat and let cook till brown.
2 cups refined flour-sifted
1 tsp salt
2 Tbsp oil
Cold water to knead
Cooking Style
Add the salt to the flour, and rub the oil into it. Add water and knead into a stiff dough (It is important for the dough to be stiff.) Leave to rest for 15 minutes or so. Shape dough into smooth balls, and roll the balls into thin rounds. Cut these into halves.
Take one half, wet the edges, and fold the straight edge at the center and join by one half overlapping the other to form into a cone. Press the overlapping portion, and fill the cone with desired filling, and press the edges together to seal. The oil should be hot when you add the samosas to it, then lower the heat and let cook till brown.
|
Ingredients
2 cups refined flour-sifted
1 tsp salt
2 Tbsp oil
Cold water to knead
Cooking Style
Add the salt to the flour, and rub the oil into it. Add water and knead into a stiff dough (It is important for the dough to be stiff.) Leave to rest for 15 minutes or so. Shape dough into smooth balls, and roll the balls into thin rounds. Cut these into halves.
Take one half, wet the edges, and fold the straight edge at the center and join by one half overlapping the other to form into a cone. Press the overlapping portion, and fill the cone with desired filling, and press the edges together to seal. The oil should be hot when you add the samosas to it, then lower the heat and let cook till brown.
2 cups refined flour-sifted
1 tsp salt
2 Tbsp oil
Cold water to knead
Cooking Style
Add the salt to the flour, and rub the oil into it. Add water and knead into a stiff dough (It is important for the dough to be stiff.) Leave to rest for 15 minutes or so. Shape dough into smooth balls, and roll the balls into thin rounds. Cut these into halves.
Take one half, wet the edges, and fold the straight edge at the center and join by one half overlapping the other to form into a cone. Press the overlapping portion, and fill the cone with desired filling, and press the edges together to seal. The oil should be hot when you add the samosas to it, then lower the heat and let cook till brown.
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