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1
Start by Sifting the flour and salt.
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2
Add enough water to form a soft dough.
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3
The mixture should be a little sticky.
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4
Add a little flour to soften the dough.
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5
Transfer onto a lightly dusted (with flour) work surface and continue to knead the dough until it is soft and not sticky.
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6
Split the dough into three parts.
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7
Dust the work surface then roll each into flat sheets.
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8
The rolled pastry should be light and thin resembling a piece of cloth.
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9
Note: Make sure that the rolling pin and the work surface are dusted with flour to avoid the dough from sticking to the surface.
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10
Place this on a dusted work surface or on parchment paper then roll the next layer.
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11
Spread the first layer with oil- be generous..use enough to prevent the dough from sticking.
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12
Add the second layer of dough then repeat the process until all dough has been used.
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13
Once all the layers have been rolled- roll the dough once more into a large circle before cutting into strips.-between 5-6cm-you can cut this depending on the size you prefer the samoosas to be.
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14
Move pieces onto a plate or tray (if you leave it on the floured surface for too long the oil will run through and make the dough stick).
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15
Heat the pan or Thawa then cook lightly along the length of the strips.
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16
Samoosa Dough should be cooked lightly just to enable you to peel the layers of dough releasing thin layers of perfect samosa pur.
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17
Toast lightly on both sides.
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18
Once all layers are cooked you can stack them then store in the refrigerator or begin making Samoosas.
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19
You will be left with alot of left over dough of which you can make Samoosa Chips.
