Everybody loves crunchy samosa. We bring to you a simple and easy recipe to make the crunchiest samosa wraps.
INGREDIENTS
*3 cups all-purpose flour
*¼ teaspoon salt
*1 cup water, plus 2 tablespoons more
*1/2 cup of oil (olive/vegetable)
*3 cups all-purpose flour
*¼ teaspoon salt
*1 cup water, plus 2 tablespoons more
*1/2 cup of oil (olive/vegetable)
INSTRUCTIONS
1. In a large bowl, combine the flour, salt and water. Mix together until a sticky dough forms. Turn the dough onto a clean lightly floured work surface and knead for 4 minutes until the dough is smooth and soft.
2. Shape dough into a ball and brush with oil. Cover with a warm damp tea towel. Let the dough rest for 30 minutes. In the meantime, cook the filling.
3. Remove the towel and divide the dough into 10-15 balls. On a lightly floured surface, use a rolling pin to roll each ball out into a thin circle, about 10 inches (25-cm) in diameter.
4. Stack the dough circles (in groups of 3 or 4) as you roll them out, oiling each circle and sprinkling a bit of flour between each one.
5. Take each stack and roll it out as thinly as possible in order to pack the circles together.
4. Stack the dough circles (in groups of 3 or 4) as you roll them out, oiling each circle and sprinkling a bit of flour between each one.
5. Take each stack and roll it out as thinly as possible in order to pack the circles together.
6. In a greased large pan over high heat, place one of the flattened stacks of dough and cook for 10 seconds on each side. As it cooks, separate each layer and place them aside covered with cling film to keep them from drying out.
7. Repeat with remaining dough. Cut the semi-cooked circles of dough in half.
8. You should have a stack of light coloured dough ready to be filled and deep fried.
7. Repeat with remaining dough. Cut the semi-cooked circles of dough in half.
8. You should have a stack of light coloured dough ready to be filled and deep fried.
BY: FIRDAUSI MUSA DANTSOHO
