Samoosas – The Pastry

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Servings: 48 Difficulty: Advanced
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International-style light and flavorful appetizer that brings home-style flavor to your table
Samoosas - The Pastry recipe image
Samoosas - The Pastry recipe image
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Samoosas – The Pastry

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 48 Calories: 5812.5

Description

This International appetizer features Cake flour 250 ml Cold water, Borrie (turmeric) 5 ml White vinegar, Salt 75 ml Cooking oil for spreading. The flavors come together beautifully. Ideal for parties, potlucks, or as a starter before the main course. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

Directions

  1. Preheat oven to 200 'C.
  2. Sift flour,borrie and salt into a mixing bowl.
  3. Combine water and vinegar and
  4. mix with flour to a fairly stiff mixture,The consistency of bread dough.
  5. Divide into 12 balls.
  6. Working with four balls of dough at a time,
  7. roll each into a round the size of a large saucer (15 cm in diameter).
  8. Using your fingers,
  9. spread a little oil on each round,covering it well so that it does not stick during cooking.
  10. Sprinkle lightly with flour and place one round on top of the other, oily sides together.
  11. You will now have two rounds, each made up of a double layer of dough.
  12. oil and flour the tops in the same way as before.
  13. Sandwich these together to form a single pile of four rounds.
  14. Each layer of which has been oiled and dusted with flour.
  15. Repeat with remaining balls of dough.
  16. Gently roll out piles of rounds on a lightly floured board to a 25 cm diameter circle or oval.
  17. Turn the pastry from time to time.
  18. Place the rolled out pastry on an ungreased baking sheet and
  19. bake for 2-3 minutes or until the pastry has puffed up slightly.
  20. Remove from oven and cut into strips 6 cm wide and 25-30 cm long.
  21. Then separate into thin layers before the pastry cools down.
  22. Cover with a damp cloth to prevent the pastry from drying out.
  23. Now hopefully I don't confuse you on this next part!
  24. My diagram is supposed to represent the strip of pastry 6 cm wide 25-30 cm long.
  25. Fold #1 corner over # 2, Then
  26. fold the # 2 triangle over # 3 this will have created a pocket where the filling goes into.
  27. ________________________________ / / 3 / 1 / / / _/________/________/___2_____
  28. Fill the pocket with one of the samoosas filling recipes.
  29. You then continue folding the triangles to seal off the opening.
  30. Seal off the small remaining edge with a paste of flour and water, Then lightly pinch two bottom edges together to puff it up before you
  31. fry it.
  32. Once the filling and folding has taken
  33. place , You deep-
  34. fry the samoosas in hot oil over medium
  35. heat , turning once or twice to ensure that they are evenly cooked.
  36. When golden brown, remove with a slotted spoon and drain on paper towel

Nutrition Facts

Servings 48

Amount Per Serving
Calories 5812.5kcal
% Daily Value *
Total Fat 15.6g24%
Saturated Fat 1.6g8%
Cholesterol 0.0mg0%
Sodium 20312.5mg847%
Total Carbohydrate 1265.6g422%
Dietary Fiber 26.6g107%
Sugars 1.6g
Protein 125.0g250%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: 250, appetizer, baking, borrie, cake, cold, cooking, flour, frying, international, oil, pastry, salt, samoosas, spreading, title, turmeric, vegan, vinegar, water
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