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1
Preheat oven to 200 'C.
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2
Sift flour, tumeric and salt into a mixing bowl.
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3
Combine water and vinegar and mix with flour to a fairly stiff mixture, The consistency of bread dough.
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4
Divide into 12 balls.
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5
Working with four balls of dough at a time, roll each into a round the size of a large saucer (15 cm in diameter).
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6
Using your fingers, spread a little oil on each round, covering it well so that it does not stick during cooking.
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7
Sprinkle lightly with flour and place one round on top of the other, oily sides together.
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8
You will now have two rounds, each made up of a double layer of dough.
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9
Oil and flour the tops in the same way as before.
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10
Sandwich these together to form a single pile of four rounds.
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11
Each layer of which has been oiled and dusted with flour.
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12
Repeat with remaining balls of dough.
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13
Gently roll out piles of rounds on a lightly floured board to a 25 cm diameter circle or oval.
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14
Turn the pastry from time to time.
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15
Place the rolled out pastry on an ungreased baking sheet and bake for 2 to 3 minutes or until the pastry has puffed up slightly.
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16
Remove from oven and cut into strips 6 cm wide and 25 to 30 cm long.
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17
Then separate into thin layers before the pastry cools down.
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18
Cover with a damp cloth to prevent the pastry from drying out.
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19
Fill the pocket with one of the samoosas filling recipes.
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20
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 fry it.
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21
Once the filling and folding has taken place, You deep-fry the samoosas in hot oil over medium heat, turning once or twice to ensure that they are evenly cooked.
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22
When golden brown, remove with a slotted spoon and drain on paper towel.
