Samosa Pastry | Pika Chakula

Samosa Pastry

2011-11-24

These are the outer coverings of the samosa and today we will show you how you can make these and then make the fillings for the samosa’s. Enjoy this recipe. Do share your experience.

Pastries

  • 4 cups plain flour
  • 1 tsp salt
  • 4 tbsp vegetable oil
  • cold water
  • 1/2 cup oil mixed with 2 tbsp flour to spread on pastry, extra flour for rolling

Method

  1. Mix salt oil into the flour until it is crumbly, add enough cold water for a chapatti-like dough.
  2. Divide the dough into about 20-25 balls, Roll out with into 3 inch circles.
  3. Spread oil and flour mixture over one roti, place the second one one top, pressing together gently, repeat until you have pile of seven chapati’s or roti’s.
  4. Roll out the whole pile until it is 7-8 inch in diameter, use extra flour during rolling if necessary.
  5. Place on a medium hot tawa, cook lightly on 1 side then turn the roti over and cook lightly on the other side for approximately 20 seconds.

Remove the top chapati/roti, turn over and remove the chapati/roti from the other side, repeat until all seven are separate. .
Wrap the samosa pastries in the tea towel.
When all the pastries are made, pile them evenly on top of each other, cut them into half, cut the top and bottom of to make them straight.

Then cut them into four equal pieces from one chapati/roti, thus giving you a triangular shape, then all you need to do is fold the shape to a samosa, and to stick the sides together mix little flour with water, to act as the glue.

Then add the fillings and you are ready to go and fry :)


 

Enjoy

 

Recipe Inspired from Chachis Kitchen

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Recipe Comments

  1. posted by Nishila on Dec 15, 2011

    This samosa roti´s pics and recipe is from Chachis kitchen bloggg !!!!!

    • posted by pikachakula on Dec 16, 2011

      Yes Nishila, we do source all our recipe’s from other website and place a link to the original author check out the samosa pastry you will see a link to chachi’s kitchen there :)

  2. posted by Adushime on May 30, 2012

    thanks for that

  3. posted by Teresiakk on Jun 8, 2012

    thanks. i didn’t know how to make it. now i know.

  4. posted by Hayden on Feb 4, 2013

    I am tired of always making the green-brown lentils common here in Mexico into a dal. The flavor is boring. But although Mexicans eat a lot of lentils, I cannot seem to find moong, toor, urad, chana, masoor dals here anywhere. There is almost no Indian community here (the only Sikh gurudwara is operated by a Frenchman…..)

    I also need many ingredients like black cumin, green cardomum, pastry for samosas, papadums, all these kind of things, any ideas?
    Yes, “Desi” actually I tried getting culinary advice in the Chinese Embasy in Kabul Afghanistan many years ago, they don’t actually appreciate it. And far from a “huge Sikh” population, there is practically NONE!

    I DO bring dal and spices with me when I visit my family in Vancouver and ordering things to Mexico via the Net is not all that secure nor dependable, but it might be the only option…

    I am hoping someone “Indian” in Mexico City might read this and have a better solution! If not, I thank you guys for your help!

  5. posted by Bryant B on Feb 10, 2013

    I want to make samosas. But I would like to oven bake them. I have the filling and everything, but I don’t have the pastry. The list of ingredients I have are in the link below.Like could I maybe make the pastry?? Or is there another Indian dish I could make?? Thanx…=)

    http://uk.answers.yahoo.com/question/index;_ylt=ApQt..Ki5vzNGTVfzt4k5LogBgx.;_ylv=3?qid=20100313085956AAdsald

  6. posted by Ev dog on Feb 10, 2013

    I am looking for a samosa pastry distributor in MI.
    Thanks

  7. posted by Susan wanjiru on Feb 19, 2013

    Whats plain flour

    • posted by Pika Chakula on Feb 20, 2013

      Hello Susan its normal flour and it is available at all supermarkets.

  8. posted by Myles on Mar 18, 2013

    I want to make oven baked samosas. The recipe I found from Rachel Ray show is with pie dough. What is it in U.K? Does anyone know? Thanks.

  9. posted by kiltakblog on Mar 18, 2013

    Just wondering if anyone can tell me some local and traditional foods in South Africa I can try when I get there?

    Thanks,

    Mic.
    I’ll be going to durban, johannesberg and kruger park.

  10. posted by Disrae on Mar 18, 2013

    I forgot what it’s call but it uses a phyllo pastry and on the inside you put like spinach and fetA and you roll it into tri angles what’s that name of it?

  11. posted by shahrukh on Mar 18, 2013

    I want to make a simply chicken biryani. Note that I’m a 24 year old student, and I have very little experience in cooking.

    I have the following ingredients with me.
    -Chicken
    -Rice
    -Ginger Garlic paste
    -Cumin
    -Onions
    -Tomatoes
    -Assortment of masalas
    -Mixed vegetables (frozen)
    -Frozen peas
    -Vegetable oil

    I also have
    -Ground Cumin
    -Black pepper
    -Salt

    With these ingredients, can I make something that qualifies as chicken biryani? If so, how and what? What are the steps involved?

  12. posted by evangldbrg on Mar 21, 2013

    hello does anyone know exactly where does Samosa (Potato Stuffed Pastry) originate in which part of india ??
    thanks !

  13. posted by rndmaktn on Mar 21, 2013

    Hubby is sick to death of sandwiches and refuses to eat them anymore. He has no way to heat anything up. Would love some suggestions.

  14. posted by xiM Clutch on Mar 25, 2013

    I’m looking for a baked chicken samosa recipe that’s not to high in calories. If you know the breakdown, that would be great. And vegetable samosas are ok to.

  15. posted by Victoria T on Mar 25, 2013

    The ones we had were made with potato and quite spicy and yummy! Someone told me you can also make them with meat… Share either or both recipes please!! Thanks!

  16. posted by blarg blarg on Mar 25, 2013

    I made a cheats version of them with filo pastry and filled them with corned beef and cabbage. There’s only 2 each, so I thought of serving them with chips, but we’re out all day tomorrow and will probably buy chips for lunch, so I don’t really want to do chips today aswell. Any suggestions please?

  17. posted by Mimi on Apr 12, 2013

    These lines are confusing – “Divide the dough into about 20-25 balls, Roll out with into 3 inch circles.
    Spread oil and flour mixture over one roti, place the second one one top, pressing together gently, repeat until you have pile of seven chapati’s or roti’s.”
    How can you start with 20-25 balls and end up with a pile of 7 chapatis or rotis? I thought each ball would end up being rolled into a chapati and you would therefore end up with 20 to 25 chapatis. Please explain.

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